A refreshing warm weather staple, this Shrimp and Mango Ceviche is easy to throw together and is loaded with fresh summer produce.
During these hot summer days I love making food that required no cooking and utilizes fresh seasonal produce. This easy and delicious Shrimp and Mango Ceviche is perfect eaten poolside or with chips on a warm summer patio. We also love using it to top tostadas for a quick and delicious lunch or dinner!
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What is ceviche?
Ceviche is a traditional latin American seafood dish typically made from fresh raw fish with is marinated or "cooked' in citrus juice. The acid in the citrus, most commonly lime or lemon, creates a ph environment that effectively denatures the seafood proteins, making them more firm and opaque.
Is ceviche safe to eat?
Although the acid from the citrus does kill off some of the bacteria on the seafood, it is very important to use the freshest, highest quality seafood purchased from a reputable source to ensure both a safe and delicious ceviche experience.
Nonetheless, if you are pregnant or have underlying health issues you can poach the shrimp in boiling water for about a minute before marinating just to be safe.
More seafood recipes to enjoy.
Equipment
For this recipe you will need and cutting board with a knife and a non-reactive container with a lid.
I also love using this Oxo juicer to help get the most out of my limes.
Ingredients
- Shrimp: Be sure to use high quality, fresh shrimp from a reputable source.
- Limes: You can also use lemons or a combination of both in a pinch.
- Onion: I prefer using red onion in this recipe but white onion will work too.
- Cucumber: I recommend English or hothouse cucumbers.
- Mango: Red or yellow mangos work.
- Tomato: I recommend a Roma tomato.
- Jalapeno: Feel free to omit for a more mild ceviche or increase to make this dish spicier.
- Cilantro
- Salt & pepper
Recipe FAQs
It is advisable to eat ceviche on the same day it is made to avoid the growth of bacteria.
It is not recommended to eat ceviche or other raw seafood preparations during pregnancy to avoid the small risk of harmful bacteria or parasitic infection.
However, one way to avoid this risk would be to poach the shrimp in boiling water for about minute before marinating in the lime juice. That should kill off any unwanted bacteria.
The poaching method.
If you are pregnant, have an underlying health issue or prefer not to eat raw seafood you may want to poach the shrimp before marinating to ensure any unwanted bacteria or parasite are effectively killed off.
To do this, simply bring a pot of water to a boil. Then cook the shrimp for approximately 1-2 minutes until pink and slightly firm. Then drain and allow to cool before following the recipe as instructed.
Recipe Variations
Feel free to change up the recipe based on your personal tastes! You can add more jalapeno or serrano for more heat. You can double the mango if you prefer a sweeter ceviche or even add pineapple. The sky is the limit!
The only part I recommend leaving unchanged is the ratio of shrimp to citrus juice and length it of marinade time.
Dietary Information
This recipe is naturally paleo and Whole30 compatible. It is gluten free, dairy free and refined sugar free and works great for a low carb diet!
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Spicy Shrimp and Cucumber Noodle Bowls
Made this Shrimp & Mango Ceviche recipe? Let me know what you think in the comments!
Recipe
Shrimp and Mango Ceviche
Equipment
- Cutting board and knife
- non-reactive bowl and cover
Ingredients
- 1 lb fresh, raw shrimp Choose high quality, fresh shrimp from a reputable source.
- ¾ cup fresh lime juice Or enough to fully submerge the shrimp.
- ½ medium red onion. cut in half again and thinly sliced
- ½ English or hot house cucumber, diced
- 1 large mango, pitted and diced
- 1 Roma tomato, seeded and diced
- 2 cloves garlic, minced
- 1 jalapeno, minced
- ¾ cup fresh cilantro, chopped
- salt & pepper
Instructions
- Peel and devein the shrimp. Then cut into small pieces, no larger than that ½ an inch. Place the shrimp in a non-reactive bowl then cover with the lime juice and a pinch of salt. Cover the bowl and refrigerate for around 2 hours.
- While the shrimp is denaturing in the lime juice prep the remaining ingredients. Dice the tomatoes, cucumber and mango and combine with the cilantro and minced garlic and jalapeno. Season with salt and pepper.
- When the shrimp is done denaturing it should be firm and opaque (white or pinkish rather than transparent). Mix the remaining ingredients with the shrimp and lime juice then add salt and pepper to taste. Enjoy with chips on tostadas or on its own!
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