Mango Shrimp Ceviche Recipe Whiskaffair

on May 12, 2023, Updated Sep 13, 2023 Try my other shrimp recipes too – Shrimp Mei Fun, Hunan Shrimp, Hibachi Shrimp, and this Indian-style Shrimp Masala Curry.

About Mango Shrimp Ceviche

Mango Shrimp Ceviche is a Latin American appetizer where shrimp are marinated in lime juice and mixed with fresh ripe mangoes, avocado, bell peppers, onion, and seasonings.
It is easy to make, requires no cooking, and bursts with sweet, spicy, and tangy flavors. Serve it with tortilla chips, crackers, or chips of your choice for summer get-togethers or house parties, or nibble on a hot afternoon as a snack. This easy shrimp ceviche recipe is gluten-free, paleo, whole 30, and dairy-free. You can substitute it with other seafood, such as white fish (sea bass, red snapper, cod, etc.), flounder, scallops, and octopus. Lime Juice – The acidity of lime juice helps the shrimp to cook. Use freshly squeezed lime juice for the best taste. You can replace lime juice with lemon juice or orange juice. Mangoes – Use any ripe, juicy, and less fibrous mangoes. Ataulfo, Haden, Kent, Manila, Alphonso, etc. are some of my favorite varieties. Jalapeno Pepper adds a spicy kick to the ceviche. You can adjust the quantity according to your taste. Others – You will also need red onion, red bell pepper, cilantro, salt, and freshly cracked pepper. Cut the shrimp into ¼-inch pieces. Mix shrimp with ½ cup of freshly squeezed lime juice in a large bowl. Let sit in the fridge for 45-50 minutes until the shrimp appears opaque and pink.

1 cup of peeled and diced ripe mangoes ¼ cup of chopped red onion 2 teaspoon minced jalapeño pepper (seeded) ½ cup diced red bell pepper ¼ cup chopped cilantro (tightly packed)

Toss well to combine. Note – You can discard some of the lime juice if you do not like your ceviche too tangy. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Check for salt and pepper and add more if required. Serve the mango ceviche chilled.