Shrimp and Mango Ceviche

This delicious bowl of fresh Shrimp and Mango Ceviche is absolutely packed with flavor. It is the perfect meal to enjoy during the summer months. It’s a light, yet fulfilling bowl of food that is perfect for lunch or dinner and the best part is there is no need to use any heat! You can keep the house nice and cool and still prepare an enjoyable meal for the family. The dish is best served during the Summer months when those Mangos are at their sweetest and Juiciest. You can, however, substitute Mango for other sweet fruits such as Pineapple, making this dish one that can be enjoyed all year round!
If you are using Whole Shrimp they will need to be peeled and deveined
For this recipe we recommend buying Shrimp that has already been prepared. By that we mean it has been peeled and deveined. This dish doesn’t require the shells or head of the Shrimp, so if you can try to buy some good quality raw Shrimp that has already been peeled and deveined by the fish monger
If you are using whole Shrimp, that’s ok! You can peel and devein the Shrimp yourself which is a very easy process. We’ve made a video for it which is on our YouTube channel here which shows you how to simply peel and devein Shrimp, so it’ll be ready to make this wonderful Shrimp and Mango Ceviche dish!

A Ceviche ‘cooks’ the Seafood in Lime Juice. This process takes a little bit of time
We highly recommend preparing this dish in advance. Mainly because of how long it will take the Shrimp to thoroughly cook in the Lime Juice. Cut the Shrimp into small pieces. We had some regular sized Tiger Shrimp and cut the Shrimp into 3 pieces. Have them slightly larger than the Vegetables and it’ll work out great
Once cut up, you will need to have the Shrimp bathe in the Lime Juice to cook it. I would suggest a minimum of 2 hours, but up to 3 hours for the best result. You want to ensure the Shrimp is almost completely submerged in the Lime Juice as this will help expedite the cooking process. So, try to use a small bowl, and give the Shrimp a mix through every 45 minutes or so
You can tell when the Shrimp is completely cooked as it will lose its opaque color and turn a brilliant bright white color. Also, different Limes will influence the cooking time of the Shrimp. So, I’d suggest checking the Shrimp every 45 minutes or so to check for doneness. If there’s still some opaqueness to the Shrimp then put it back into the refrigerator for longer

For the best result, aim to cut the Mango, Tomatoes, and Red Pepper into similar sized cubes
The best Ceviche are ones that you can wolf down with a spoon or a fork knowing that each bite is going to taste amazing. To achieve this, it’s important that all the Fruit and Vegetables in the dish are cut to even sized shapes. That way, each spoonful has the best chances of catching an even proportion of all the ingredients
Try to cut the Peppers, Tomatoes, and Mango into relatively small cubes, and cut them as evenly as you can. Just take your time with a sharp knife on a sturdy chopping board and this process will be very simple. The Mango is likely going to be the most challenging, given how thick it is. The best approach is to peel it, then cut the flesh away from the stone. Then, cut it lengthwise to create long strips that you can easily dice into cubes
I’d suggest starting with the Mango, as it will be the most challenging to cut. Once you’ve got your Mango done, you can replicate the size of the pieces for the Bell Pepper and Tomatoes. With the Tomatoes, remove the seeds and core before dicing it. They don’t add any flavor and just add a slimy texture to the Shrimp and Mango Ceviche, which we don’t want!

Add a bit of heat to the dish with Jalapenos
A classic flavor profile in Ceviche is heat. Adding some spice to a Ceviche is a wonderful contrast to the bright, freshness of the Seafood and sweetness of the Mango. It makes the dish a well-rounded and complete meal
How much spice you add is totally up to you. I’d recommend not making it too spicy, however. You want to still be able to taste all the other flavors and want the dish to overall be a refreshing experience. We use 1 large Jalapeno for this recipe and include a few of the seeds to ramp up the heat a little bit. Each Jalapeno is different, so I’d suggest avoiding adding any seeds until you taste it at the end. If you find it needs a bit more kick, add some seeds and taste again

Plating the Shrimp and Mango Ceviche
Once your Fruit and Veg are prepared and the Shrimp is cooked, the final step is the easiest. Simply combine everything together in one bowl and give it a big mix and taste test! You’ll likely need to add a little bit more Salt and even a few more squeezes of Lime Juice. It’ll really come down to your personal preference. I’d also recommend checking for the heat levels. You want Ceviche to have a bit of a punch to it, but not too much
Once everything is combined you simply garnish the dish with some freshly chopped Cilantro and it’s ready to serve. I like to serve the Ceviche in individual bowls along with a big communal plate of Tortilla Chips. The Chips are great for scooping up the Ceviche, and add a wonderful textural component to the dish
Recipe Details
2 – 4 people
15 minutes
2 hours
2 hours, 15 minutes
Shrimp and Mango Ceviche Recipe
Ingredients
- 14 oz. / 400g Shrimp, peeled and deveined
- 1 Mango, cut into cubes
- 1 Large Tomato, core and seeds removed then diced
- ½ Red Bell Pepper, diced
- ¼ Red Onion, finely diced
- 1 Jalapeno, deseeded and finely diced
- Juice of 6 Limes
- 1 tsp. Cilantro, finely diced
- Salt
Instructions
- Cut the Shrimp into bite-sized chunks and place them on a plate or small bowl and cover with Lime Juice. Ensure enough Lime Juice is used to submerge the Shrimp
- Refrigerate for 2 – 3 hours, stirring every 45 minutes. Once the Shrimp are cooked (White color with no opacity), they are ready to serve
- While the Shrimp is cooking, prepare the Fruit and Vegetables. Cut the Tomato, Mango, and Bell Pepper into evenly sized pieces. Place in a bowl along with the finely diced Red Onion and Jalapenos. Season with Salt then refrigerate
- When ready to serve, combine both bowls to form the Ceviche. Mix well then season with a touch more Salt. Garnish with freshly chopped Cilantro right before serving
Recipe Notes
- Serve with Tortilla Chips on the side for dipping
- You can prepare the Ceviche in advance and refrigerate it once complete. It’s best to enjoy within the same day that you prepared it
- You can keep a couple of Shrimp whole and add them to the top of the Ceviche bowl for a nice presentation
For a light and tasty meal nothing tops this vibrant Shrimp and Mango Ceviche. It’s the perfect summertime dish to enjoy when Mangoes are at their peak!
If you are looking for more tasty Seafood recipes then you’re in luck! We’ve got loads of delicious Seafood recipes on our website. Here are a few of our favorites that we recommend you check out:
- Beer Battered Fish and Chips
- Red Snapper with Butter Tartare Sauce
- Garlic Butter Shrimp with Paprika
- Easy Homemade Tuna Tartare
Happy Cooking!