You will love Shrimp Ceviche with Mango!
You’ll love Shrimp Ceviche with Mango for its delicious blend of tropical flavors. The tangy ceviche pairs perfectly with the sweet mango, creating a refreshing dish. It’s a light and flavorful option, ideal for a refreshing appetizer or snack on any occasion.
What is Shrimp Ceviche?
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.
Mango Shrimp Ceviche ingredients
- Shrimp
- Sea salt
- Coconut oil
- Cherry tomatoes
- Red onion
- Pineapple
- Mangoes
- Jalapeno
- Orange juice
- Lime juice
- Cilantro
How to make this Shrimp Ceviche Recipe
- Sprinkle 1/2 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 1/2 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.
Ceviche Shrimp variations
Fish – Instead of shrimp you could use crab, octopus or salmon.
How to serve Tropical 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.
Storing Shrimp Ceviche with Mango
Tropical Ceviche
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
- 1/2 cup diced red onion
- 1/2 cup small diced fresh pineapple
- 1/2 cup small diced fresh mangoes
- 1 jalapeno, seeded and small diced
- Juice from 1/2 of an orange (about 2-3 Tablespoons)
- Juice from 2 juicy limes (about 3-4 Tablespoons)
- 1/2 cup fresh chopped cilantro
Instructions
- Sprinkle 1/2 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 1/2 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.
Store any leftovers in the fridge in an airtight container for up to 2 days.