{"id":6322,"date":"2025-01-26T06:10:54","date_gmt":"2025-01-25T19:10:54","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=6322"},"modified":"2025-01-26T06:18:10","modified_gmt":"2025-01-25T19:18:10","slug":"shrimp-and-mango-ceviche","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/appetizers-and-snacks-recipes\/seafood-appetizers\/shrimp-and-mango-ceviche\/","title":{"rendered":"Shrimp and Mango Ceviche"},"content":{"rendered":"\n

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\u2019s 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!

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Jump to Recipe<\/a><\/div>\n<\/div>\n\n\n\n
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If you are using Whole Shrimp they will need to be peeled and deveined<\/h2>\n\n\n\n

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\u2019t 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

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If you are using whole Shrimp, that\u2019s ok! You can peel and devein the Shrimp yourself which is a very easy process. We\u2019ve made a video for it which is on our YouTube channel here<\/a> which shows you how to simply peel and devein Shrimp, so it\u2019ll be ready to make this wonderful Shrimp and Mango Ceviche dish!

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Allow at least 2 hours for the Shrimp to be completely cooked in the Lime Juice<\/figcaption><\/figure>\n<\/div>\n\n\n
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A Ceviche \u2018cooks\u2019 the Seafood in Lime Juice. This process takes a little bit of time<\/h2>\n\n\n\n

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\u2019ll work out great

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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

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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\u2019d suggest checking the Shrimp every 45 minutes or so to check for doneness. If there\u2019s still some opaqueness to the Shrimp then put it back into the refrigerator for longer

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Dice all of the Fruit and Veg into similar sized pieces. This will ensure the Shrimp and Mango Ceviche will be easy to eat<\/figcaption><\/figure>\n<\/div>\n\n\n
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For the best result, aim to cut the Mango, Tomatoes, and Red Pepper into similar sized cubes<\/h2>\n\n\n\n

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\u2019s 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

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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

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I\u2019d suggest starting with the Mango, as it will be the most challenging to cut. Once you\u2019ve 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\u2019t add any flavor and just add a slimy texture to the Shrimp and Mango Ceviche, which we don\u2019t want!

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Add Jalapenos to the Shrimp and Mango Ceviche for a little bit of a kick!<\/figcaption><\/figure>\n<\/div>\n\n\n
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Add a bit of heat to the dish with Jalapenos<\/h2>\n\n\n\n

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

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How much spice you add is totally up to you. I\u2019d 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\u2019d 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

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Tortilla Chips are a great addition to the dish, allowing you to scoop up the Ceviche and enjoy a wonderful crunchy texture<\/figcaption><\/figure>\n<\/div>\n\n\n
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Plating the Shrimp and Mango Ceviche<\/h2>\n\n\n\n

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\u2019ll likely need to add a little bit more Salt and even a few more squeezes of Lime Juice. It\u2019ll really come down to your personal preference. I\u2019d also recommend checking for the heat levels. You want Ceviche to have a bit of a punch to it, but not too much

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Once everything is combined you simply garnish the dish with some freshly chopped Cilantro and it\u2019s 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

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