Mango Shrimp Ceviche
Mango Shrimp Ceviche
Ingredients
For the Ceviche
- 1 1/2 pounds shrimp, fresh, deveined, peeled, tails removed
- 1 cup lime juice, freshly squeezed
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1/2 cup red onion, finely chopped
- 1 jalapeño, large, seeded and finely chopped
- 1 red sweet pepper, chopped
- 1 yellow sweet pepper, chopped
- 1 cup Roma tomatoes, chopped
- 1/2 cup mango, fresh, diced
- 1/2 cup cilantro, fresh, chopped
- 1/2 English cucumber, chopped
- 2 garlic, cloves, minced
- 1 avocado, ripe, diced, for serving
Instructions
- 1
Chop the fresh, deveined shrimp into bite-sized pieces, approximately 1/2 to 3/4 inch in size.
⏱️ 10 min
- 2
Place the chopped shrimp in a large non-reactive bowl. Pour the fresh squeezed lime juice over the shrimp.
⏱️ 2 min
- 3
Sprinkle the salt and black pepper over the shrimp and lime juice. Stir gently to combine. Cover the bowl and refrigerate for 25 minutes to allow the shrimp to 'cook' in the citrus.
⏱️ 2 min
- 4
While the shrimp is curing, prepare the vegetables and fruit: chop the red onion, jalapeño, red sweet pepper, yellow sweet pepper, Roma tomatoes, mango, cilantro, and English cucumber. Mince the garlic cloves.
⏱️ 10 min
- 5
After 25 minutes, remove the shrimp from the refrigerator. Add all the chopped vegetables and fruit (red onion, jalapeño, red sweet pepper, yellow sweet pepper, Roma tomatoes, mango, cilantro, English cucumber, and minced garlic) to the bowl with the shrimp.
⏱️ 1 min
- 6
Gently fold all the ingredients together until well combined. Let the ceviche sit for an additional 10-15 minutes at room temperature to allow the flavors to meld.
⏱️ 1 min
- 7
Serve immediately, garnished with diced avocado.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Shrimp Ceviche
For the Ceviche
- 1 1/2 pounds shrimp, fresh, deveined, peeled, tails removed
- 1 cup lime juice, freshly squeezed
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1/2 cup red onion, finely chopped
- 1 jalapeño, large, seeded and finely chopped
- 1 red sweet pepper, chopped
- 1 yellow sweet pepper, chopped
- 1 cup Roma tomatoes, chopped
- 1/2 cup mango, fresh, diced
- 1/2 cup cilantro, fresh, chopped
- 1/2 English cucumber, chopped
- 2 garlic, cloves, minced
- 1 avocado, ripe, diced, for serving
Instructions
- 1
Chop the fresh, deveined shrimp into bite-sized pieces, approximately 1/2 to 3/4 inch in size.
⏱️ 10 min - 2
Place the chopped shrimp in a large non-reactive bowl. Pour the fresh squeezed lime juice over the shrimp.
⏱️ 2 min - 3
Sprinkle the salt and black pepper over the shrimp and lime juice. Stir gently to combine. Cover the bowl and refrigerate for 25 minutes to allow the shrimp to 'cook' in the citrus.
⏱️ 2 min - 4
While the shrimp is curing, prepare the vegetables and fruit: chop the red onion, jalapeño, red sweet pepper, yellow sweet pepper, Roma tomatoes, mango, cilantro, and English cucumber. Mince the garlic cloves.
⏱️ 10 min - 5
After 25 minutes, remove the shrimp from the refrigerator. Add all the chopped vegetables and fruit (red onion, jalapeño, red sweet pepper, yellow sweet pepper, Roma tomatoes, mango, cilantro, English cucumber, and minced garlic) to the bowl with the shrimp.
⏱️ 1 min - 6
Gently fold all the ingredients together until well combined. Let the ceviche sit for an additional 10-15 minutes at room temperature to allow the flavors to meld.
⏱️ 1 min - 7
Serve immediately, garnished with diced avocado.
⏱️ 1 min