Mango Ceviche
Mango Ceviche
Ingredients
- 1 pound cooked shrimp, tail-off, diced into bite-sized pieces
- 3 tomatoes, medium, diced
- 1 English cucumber, peeled, diced
- 1 red onion, large, peeled, diced
- 2 mangoes, peeled, pitted, diced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup lime juice, or as needed to cover shrimp
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the vegetables: Slice the medium tomatoes into rounds, then dice them into small, uniform pieces. Peel the English cucumber, slice it lengthwise, and then dice it into small, uniform pieces. Halve and peel the large red onion, then dice it into small, uniform pieces.
⏱️ 10 min
- 2
Dice the cooked shrimp into smaller, bite-sized pieces.
⏱️ 3 min
- 3
Place the diced shrimp into a large metal mixing bowl. Pour the lime juice over the shrimp, ensuring there is enough to cover them. Let the shrimp marinate in the lime juice for at least 15 minutes to allow the flavors to meld.
⏱️ 15 min
- 4
Add the diced tomatoes, diced cucumber, diced red onion, diced mango, and chopped fresh cilantro to the bowl with the shrimp and lime juice.
⏱️ 5 min
- 5
Season the mixture with salt and freshly ground black pepper to taste.
⏱️ 1 min
- 6
Using a wooden spoon or spatula, thoroughly mix all the ingredients in the bowl until well combined. Taste and adjust seasonings if necessary.
⏱️ 2 min
- 7
Serve immediately with tortilla chips, or cover the bowl with a clear lid and refrigerate until ready to serve. The ceviche is best enjoyed fresh.
Kitchen Tools
Nutrition Facts (per serving)
Mango Ceviche
- 1 pound cooked shrimp, tail-off, diced into bite-sized pieces
- 3 tomatoes, medium, diced
- 1 English cucumber, peeled, diced
- 1 red onion, large, peeled, diced
- 2 mangoes, peeled, pitted, diced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup lime juice, or as needed to cover shrimp
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the vegetables: Slice the medium tomatoes into rounds, then dice them into small, uniform pieces. Peel the English cucumber, slice it lengthwise, and then dice it into small, uniform pieces. Halve and peel the large red onion, then dice it into small, uniform pieces.
⏱️ 10 min - 2
Dice the cooked shrimp into smaller, bite-sized pieces.
⏱️ 3 min - 3
Place the diced shrimp into a large metal mixing bowl. Pour the lime juice over the shrimp, ensuring there is enough to cover them. Let the shrimp marinate in the lime juice for at least 15 minutes to allow the flavors to meld.
⏱️ 15 min - 4
Add the diced tomatoes, diced cucumber, diced red onion, diced mango, and chopped fresh cilantro to the bowl with the shrimp and lime juice.
⏱️ 5 min - 5
Season the mixture with salt and freshly ground black pepper to taste.
⏱️ 1 min - 6
Using a wooden spoon or spatula, thoroughly mix all the ingredients in the bowl until well combined. Taste and adjust seasonings if necessary.
⏱️ 2 min - 7
Serve immediately with tortilla chips, or cover the bowl with a clear lid and refrigerate until ready to serve. The ceviche is best enjoyed fresh.