Portions: 6 portions Calories: 254kcal |
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.
By - Revised . Original Jul 29, 2014.
Mango and Shrimp Ceviche [Video+Recipe].
Why we ❤️ it
- Unlike fish ceviche, this requires less time marinating and is thus easier and quicker to make.
- These tiny shrimp are, in my opinion, perfect for this dish. They are not only very flavorful but also the perfect size for this.
- 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, gives it a lovely touch.
Mango and Shrimp Ceviche [Video+Recipe]
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Utensils and tools
Ingredients
- 1½ pound pre-cooked small shrimp, peeled, pre-cooked (see tips) [640 gr]
- 1 cup lime juice, (4-6 limes)
- 1 cup orange juice, (2-4 oranges)
- 2 teaspoon kosher salt, or to taste
- 1 red onion, large, cut into very thin strips
- 1 red bell pepper, cut into very thin strips
- 1 mango, large or 2 medium ones, diced
- 4 sprigs cilantro , chopped (plus some leaves for garnish)
- 4 tablespoon olive oil
- 1 lime, cut into wedges (for garnish)
- 1 iceberg lettuce, (optional)
Video
Preparation
1. Mix citrus marinade
Place the shrimp in a large glass or ceramic bowl. Pour in the lime juice, orange juice and a teaspoon of salt onto the shrimp, covering them.Cover the container and let the shrimp rest in the fridge for half an hour.
2. Add vegetables
- Add onion and pepper strips to the shrimp.Cover, and return to the refrigerator for another half an hour.
3. Add shrimp
- Remove the shrimp from the juices as possible (throw away the juices) and add to the mango. Add cilantro and mix.⚠️ Keep it refrigerated until it's time to serve.
4. Serve
- Right before serving, season with salt to taste (if needed), drizzle with olive oil, and garnish with cilantro leaves and lime wedges.💡 To make it into a salad, serve it over a bed of lettuce (optional).
Top tips
- To pre-cook raw 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.If you want to use cooked shrimp, proceed to step 2. - Lime substitute: If you don't have lime juice, you can substitute lemon juice for the mixture of orange juice and lime juice.
- Other ingredients: You can add diced pineapple instead of mango. A diced avocado goes great with the fresh citrus juice. A diced English cucumber also adds a nice crispness if you serve this as a salad. If you like spicy food, some diced or sliced jalapeños are fantastic in this dish.
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.
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Learn more
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.
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.
If you want to try many more versions of ceviches, try Laylitas's Blog.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
Hi! You didn't explained what you do with the mango: minced, cubed, paste???
It should be diced. 🙂
Consequently mouth watering! That seems irresistible.
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!
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… Read more »