Fresh And Light Mango Shrimp Ceviche Recipe

Simple, fresh, and light shrimp ceviche with mango, lime, and tomato—a 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 ❤️ it • Recipe • Ingredients • Preparation

Mango shrimp ceviche.

Why I ❤️ 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.

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Utensils and tools

• Saucepan

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.

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 jalapeños 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

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