This Mango Ceviche is made with shrimp, fresh mango and tomato and is a quick and easy summertime appetizer! It's ready in under 40 minutes and tastes incredibly light and fresh.
Mango ceviche is the appetizer you never knew you needed!
It's great for any get-together or holiday party, and it screams summer thanks to the fresh mango. Think of it as a fun twist on a classic recipe.
Other summertime favorites include this roasted red pepper hummus flatbread and my black pepper whipped feta recipe, which is ALWAYS in season.
Recipe features
- A light and refreshing snack or appetizer -- perfect for friend and family gatherings
- Features shrimp, fresh mango and tomatoes
- Delicious paired with your favorite chips!
Ingredient notes:
- Shrimp: Raw; preferably medium or large
- Red onion: Can sub shallot if you're in a pinch, but traditional ceviche uses red onion
- Lime juice: The lime juice is essential because it's what the shrimp "cooks" in; allowing the raw shrimp to sit in the lime juice will turn it from the grayish color when it's raw to beautiful and pink in about 20 minutes.
- Mango: Fresh and any variety
- Tomato: I used a vine ripe tomato, but feel free to use any tomato from the store or your garden!
- Jalapeño: Helps to add a kick/a little bit of spice. However, this ceviche isn't spicy, so if you want it to be, you may want to use 2 jalapeño peppers instead.
- Cilantro: Necessary for pretty much all ceviche recipes -- don't skip it!Â
Method
First: Chop the shrimp. First, make sure the shrimp is peeled and deveined, then place it on a cutting board and chop it into bite-size pieces. Next, add the shrimp, along with the red onion, lime juice and salt, to a large bowl.
Second: Marinate. Let the shrimp sit in the bowl with the lime juice for approximately 30 minutes. The acid from the lime juice will cook the shrimp -- you should notice it go from gray to pink within that time frame.
Third: Add the remaining ingredients. Once the shrimp has turned pink, add the mango, tomato, jalapeño, and cilantro to the bowl and stir to combine. Finally, do a taste test and add more salt and/or jalapeño pepper as needed.
Tips and tricks
-Make sure to peel and devein the shrimp before chopping it, and if you want to make the process even quicker, thaw the shrimp ahead of time OR use fresh shrimp.
-The beautiful thing about most ceviches is that they're versatile! Feel free to adjust the amount of mango/jalapeño/cilantro to your liking.
-Mango ceviche is best served with your favorite tortilla chip or plantain chips.
What is ceviche?
According to Food Crumbles, ceviche is fish that has not been heated, and is instead cooked by immersing it in an acid, like lime juice or lemon juice.
Do I have to use raw shrimp?
Technically no. If you're in a pinch and need this recipe to be ready ASAP, you can use pre-cooked shrimp. Just make sure it's thawed, then chop it up, add it to a bowl and add the remaining ingredients.
Storage
- Refrigerator: Store leftover mango ceviche in a sealed container in the refrigerator for up to 2 days. However, in my opinion, ceviche tastes best if consumed the same day it's prepared.
More easy shrimp recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Mango Ceviche
Ingredients
- 1 lb. raw shrimp medium or large; peeled and deveined
- 1/4 cup red onion diced
- 2/3 cup lime juice
- 1 teaspoon salt divided
- 2 mangos diced
- 1 vine ripe tomato diced and seeds removed
- 3 tablespoon jalapeño pepper diced (approx. 1 jalapeño)
- 1/4 cup cilantro chopped
Instructions
- Make sure the shrimp is thawed, peeled and deveined, then place it on a cutting board and chop it into bite-sized pieces. Place it into a large bowl, along with the onion, lime juice and 1/2 teaspoon salt.
- Allow the shrimp to sit in the lime juice for 30 minutes, which will take it from raw to cooked.
- Next, add the mango, tomato, jalapeño, cilantro, and remaining salt to the bowl and stir to combine.
- Serve ceviche with your favorite tortilla or plantain chips and enjoy!
Notes
Nutrition
UPDATE NOTE: This recipe was originally published in May 2016. It was updated with new text and photos in July 2021.
