Portions: 6 portions Calories: 267kcal |
Simple, fresh, and light shrimp ceviche with mango, lime, and tomatoāa tangy, flavorful dish inspired by the classic South American dish, this shrimp and mango ceviche is great for summer, and it tastes like a party in your mouth.
Why I ā¤ļø it ⢠Recipe ⢠Ingredients ⢠Preparation
Mango shrimp ceviche.
Why I ā¤ļø it
What makes this dish so much easier than the original ceviche is that it's made with shrimp, and for safety reasons, it must be cooked beforehand, which makes the marinating time much shorter.
The acidic marinade of orange and lime juice gives it a milder, more delicate taste that does not overwhelm the other ingredients. The contrast with mango, the sweetest summer fruit, is lovely. These tiny shrimp are, in my opinion, perfect for this dish. They are not only very flavorful but also the perfect size for a salad.
Shrimp and mango ceviche recipe
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Utensils and tools
Ingredients
- 1½ pound [640 gr] small, peeled, raw shrimp
- 2 teaspoons of kosher salt, or to taste
- 1 cup of lime juice
- 1 cup of orange juice
- 1 mango, large or 2 medium ones, peeled and diced,
- 1 large red onion, cut into very thin strips
- 1 red bell pepper, cut into very thin strips
- 4 sprigs of fresh cilantro, chopped
- 1 iceberg lettuce, shredded
- 4 tablespoons olive oil
Preparation
Before starting, please make sure you have all the ingredients and utensils ready.
Step 1: Pre-cook the shrimp
Pour 1 quart [1 liter] of water into a pot and add a teaspoon of salt to the water. Bring to a boil over medium heat. Once it breaks the boil, remove it from the heat.
Ladle the shrimp into the boiling-hot water. Once the shrimp has turned pink, remove it immediately from the water and spread it on a tray to cool down.
Step 2: Mix citrus marinade
Mix the lime and orange juice.
When the shrimp have reached room temperature, place them in a large plastic, ceramic, or glass container. Pour the mix of lime juice and orange juice onto the shrimp, covering them.
Cover the container and let the shrimp rest in the fridge for half an hour.
Step 3: Add vegetables
Add onion and pepper strips to the shrimp, cover, and return to the refrigerator for another half an hour.
Step 4: Add shrimp
Pour the shrimp into a sieve to remove as much of the juices as possible (throw away the juices). Taste, and if you find the taste too acidic, rinse quickly with a cup of ice water.
Mix the shrimp with the mango, onion, and pepper. Season with salt to taste. Keep them refrigerated until it's time to serve.
Step 5: Serve
Arrange the lettuce on a platter and serve the shrimp mixture on it. Sprinkle with cilantro and drizzle with olive oil.
Top tips
- If you want to use cooked shrimp, proceed to step 2.
- If you don't have lime juice, you can substitute lemon juice for the mixture of orange juice and lime juice.
Serving suggestions
Serve as salad or appetizer with some soda crackers, saltine crackers, tortilla chips, or toasted rustic bread.
It can be served alongside a larger meal, or as a meal on its own.
Variations
You can add diced pineapple instead of mango.
A diced avocado goes great with the fresh citrus juice of this salad.
A diced English cucumber also adds a nice crispness to the salad.
If you like spicy food, some diced or sliced jalapeƱos are fantastic in this dish.
If you want to try many more versions of ceviches, try Laylitas's Blog.
Nutritional information
Calories: 267kcal - Carbohydrates: 17g - Protein: 25g - Fat: 11g - Saturated Fat: 2g - Cholesterol: 286mg - Sodium: 1668mg - Potassium: 462mg - Fiber: 2g - Sugar: 11g - Vitamin A: 1470IU - Vitamin C: 76.6mg - Calcium: 198mg - Iron: 3.1mg
FAQs
What is shrimp ceviche made of?
Shrimp ceviche is made of bite-sized pieces of shrimp, or small shrimp, citrus juice (typically lime), onion, and other vegetables.
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Mango and Shrimp Ceviche Recipe
Ingredients
- 1½ pound raw shrimp  (small, uncooked and peeled), [640 gr]
- 2 teaspoon of kosher salt or to taste
- 1 cup of limon juice (4-6 limes)
- 1 cup of orange juice (2-4 oranges)
- 1 mango , large or 2 medium ones, diced
- 1 red onion , large, cut into very thin strips
- 1 red bell pepper ,Ā cut into very thin strips
- 4 of sprigs cilantro chopped
- 1 iceberg lettuce shredded
- 4 tablespoon olive oil
Instructions
Step 1: Pre-cook the shrimp
- Pour 1 quart [1 liter] of water into a pot and add a teaspoon of salt to the water. Bring to a boil over medium heat. Once it breaks the boil, remove it from the heat.Ladle the shrimp into the boiling-hot water. Once the shrimp has turned pink, remove it immediately from the water and spread it on a tray to cool down.
Step 2: Mix citrus marinade
- Mix the lime and orange juice.When the shrimp have reached room temperature, place them in a large plastic, ceramic, or glass container. Pour the mix of lime juice and orange juice onto the shrimp, covering them.Cover the container and let the shrimp rest in the fridge for half an hour.
Step 3: Add vegetables
- Add onion and pepper strips to the shrimp, cover, and return to the refrigerator for another half an hour.
Step 4: Add shrimp
- Pour the shrimp into a sieve to remove as much of the juices as possible (throw away the juices). Taste, and if you find the taste too acidic, rinse quickly with a cup of ice water.Mix the shrimp with the mango, onion, and pepper. Season with salt to taste. Keep them refrigerated until it's time to serve.
Step 5: Serve
- Arrange the lettuce on a platter and serve the shrimp mixture on it. Sprinkle with cilantro and drizzle with olive oil.
Nutrition
By Tia Clara
, published Jul 29, 2014 on
Carolina
Hi! You didn't explained what you do with the mango: minced, cubed, paste???
Tia Clara
It should be diced. š
Claudia
Consequently mouth watering! That seems irresistible.
Kate @”Hola! Jalapeño
This looks beautiful and I love seeing pictures of your trip. Denmark looks like such a pretty summer spot. I'll have to put it on my bucket list!
Charlie Sommers
I am going to try this with one major change, scallops rather than shrimp. I am too far inland for fresh scallops to be available so I am forced to buy frozen. Frozen scallops are practically impossible to sear so we usually eat them raw as sashimi. I have made ceviche with them a few times and have been very pleased with the results so I am going to try this recipe substituting raw scallops for the boiled shrimp. The mango is one of my favorites and thinking about combining one with scallops has be salivating.
Thanks for the recipe.