I was so inspired by all the delicious ceviche and fresh fruit we ate on a trip to Mexico. I wanted to create my own, sweeter, fruity version and was so surprised at how much my kids liked this!
Serve it as a light summer dinner with some grilled vegetables and tortilla chips.
What is Ceviche Shrimp?
Shrimp ceviche is a popular seafood dish originating from Latin America. It typically consists of shrimp marinated in citrus juices, such as lime or lemon juice, along with various seasonings like onions, cilantro, chili peppers, and salt. While traditionally the shrimp is "cooked" by the acidity in the lemon juice, in this recipe, we'll precook the shrimp. Additional ingredients like tomatoes, avocado, and cucumber are often added to enhance flavor and texture.
What You Will Love About this Tropical Ceviche
If you’re new to ceviche and are leery about seafood “cooked” in citrus juice… rest assured. The shrimp is heat cooked and the rest of more of a marinade.
I also took did a tropical twist and added mango and pineapple. The cherry tomatoes and jalapenos give it a salsa vibe. It’s super versatile and can be eaten alone, with chips, or as a taco filling.
Mango Shrimp Ceviche Ingredients
- Shrimp
- Sea salt
- Coconut oil
- Cherry tomatoes
- Red onion
- Pineapple
- Mangoes
- Jalapeno
- Orange juice
- Lime juice
- Cilantro
How to Make the Best Shrimp Ceviche Recipe
- Sprinkle ½ teaspoon of salt on the shrimp and let it sit while you prep the other ingredients.
- Put the coconut oil in a large skillet and heat it to high heat. Add the shrimp and cook them for a few minutes on each side until they've just barely turned completely pink. Don't overcook them or they'll be rubbery.
- Transfer the shrimp to a cutting board and let them cool. Chop them into small bits and put them in a shallow baking dish.
- Add the tomatoes, onion, pineapple, and mangoes to the dish.
- In a small bowl, combine the orange and lime juices and the remaining ½ teaspoon of salt. Pour it over the shrimp mixture.
- Sprinkle the cilantro over the top. Give the whole thing a stir and chill for at least 30 minutes before serving, up to 24 hours. Stir immediately before serving.
Easy Ceviche Recipe Tips
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Use really fresh shrimp for this! You don’t want any fishy smells or tastes here.
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Let it sit for at least 30 minutes before serving so the flavors can mix well. You can also make it ahead of time – up to 24 hours.
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If you don’t want it to be sweet, then leave out the fruit.
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Keep it chilled. If you’re serving this at a party, don’t leave it out for several hours without something to keep it chilled.
Tropical Ceviche Variations
Fish - Instead of shrimp you could use crab, octopus or salmon.
How to Serve Mango Shrimp Ceviche
Shrimp ceviche is typically served cold and makes for a refreshing and flavorful appetizer or light meal. I like to serve it with chips or spooned over salads or tacos.
How to Store Ceviche Shrimp
Tropical Ceviche Recipe
The pineapple and mango chunks give this shrimp ceviche a fun, sweet burst of flavor. Like you're in the tropics. (Wishful thinking here in Idaho.) We ate these with some grain-free tortilla chips, but it's also good on a fish taco bowl or on a taco salad!
Ingredients
- 1 pound large shrimp, peeled and tails removed (wild-caught, if possible)
- 1 teaspoon sea salt, divided
- 1 Tablespoon coconut oil
- 1 pound cherry tomatoes, quartered
- ½ cup diced red onion
- ½ cup small diced fresh pineapple
- ½ cup small diced fresh mangoes
- 1 jalapeno, seeded and small diced
- Juice from ½ of an orange (about 2-3 Tablespoons)
- Juice from 2 juicy limes (about 3-4 Tablespoons)
- ½ cup fresh chopped cilantro
Instructions
- Sprinkle ½ teaspoon of salt on the shrimp and let it sit while you prep the other ingredients.
- Put the coconut oil in a large skillet and heat it to high heat. Add the shrimp and cook them for a few minutes on each side until they've just barely turned completely pink. Don't overcook them or they'll be rubbery.
- Transfer the shrimp to a cutting board and let them cool. Chop them into small bits and put them in a shallow baking dish.
- Add the tomatoes, onion, pineapple, and mangoes to the dish.
- In a small bowl, combine the orange and lime juices and the remaining ½ teaspoon of salt. Pour it over the shrimp mixture.
- Sprinkle the cilantro over the top. Give the whole thing a stir and chill for at least 30 minutes before serving, up to 24 hours. Stir immediately before serving.
- Serve with chips or spoon over salads or tacos.
Mango Shrimp Ceviche FAQs
Traditional ceviche that uses citrus to “cook” the seafood can be safe if high quality fish is used.
This recipe is best eaten within 4-5 days since the shrimp is fully cooked.
Citrus juice changes the texture of the meat to mimic cooking, but doesn’t kill bacteria and parasites like heat does.
No. Shrimp cocktail is simply cooked shrimp served with cocktail sauce. This is a chopped mixture with a lot of other ingredients that resembles a salad.
Sure! Just thaw the shrimp in some cold water before you cook it.
Yep! Use this recipe as a jumping off point. You can swap out other types of fruit for the ones in the recipe if you prefer.
Store any leftovers in the fridge in an airtight container for up to 2 days.