Mango Ceviche
This simple Mango Ceviche recipes is the perfect summertime snack! It features shrimp, fresh mango and tomatoes, is easy to prep for family gatherings and is delicious served with your favorite tortilla or plantain chips.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Appetizer, Snack
Cuisine: Peruvian
Diet: Gluten Free
Keyword: ceviche, mango ceviche, shrimp ceviche
Servings: 8
Calories: 84kcal
- 1 lb. raw shrimp medium or large; peeled and deveined
- ¼ cup red onion diced
- ⅔ 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)
- ¼ cup cilantro chopped
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 ½ 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!
*Calories are per serving and are an estimation
*Feel free to add more jalapeño if you want this to be spicier!
*Storage: store leftover ceviche in a sealed container in the refrigerator for up to 2 days.
Calories: 84kcal | Carbohydrates: 7g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 143mg | Sodium: 735mg | Potassium: 129mg | Fiber: 2g | Sugar: 4g | Vitamin A: 245IU | Vitamin C: 19mg | Calcium: 91mg | Iron: 1mg