Shrimp and Mango Ceviche Recipe

There’s something truly magical about the vibrant combination of shrimp and mango in a ceviche dish. This delightful recipe has not only captured the hearts of my family but also has become a staple at our gatherings. The freshness of the shrimp melds beautifully with the sweetness of ripe mangoes, creating a harmony of flavors that is both refreshing and satisfying. Each bite transports you to a tropical paradise, making it perfect for those warm summer days or when you’re simply longing for a taste of the beach. What really stands out about this dish is its ability to balance simplicity with gourmet flair, making it both approachable for novice cooks and impressive enough for seasoned chefs.

Ingredients

The magic of shrimp and mango ceviche lies in its ingredients, which are both fresh and easily accessible. Here’s what you’ll need to create this delightful dish:

• 1 pound of fresh shrimp, peeled and deveined
• 2 large ripe mangoes, peeled and diced
• 1 cup freshly squeezed lime juice (about 8-10 limes)
• 1/2 cup red onion, finely chopped
• 1 jalapeño pepper, seeded and finely chopped
• 1/4 cup fresh cilantro leaves, chopped
• Salt and pepper to taste
• 1 avocado, diced (optional, for garnish)
• Tortilla chips or tostadas for serving

Instructions

Creating this shrimp and mango ceviche is an enjoyable process that requires minimal cooking, making it perfect for a quick meal or appetizer. Follow these steps to achieve the best results:

1. Prepare the shrimp: Start by bringing a pot of water to a boil. Once boiling, add the shrimp and cook for 1-2 minutes until they turn pink and opaque. Quickly transfer the shrimp to an ice bath to stop the cooking process. Once cooled, chop the shrimp into bite-sized pieces.
2. Marinate the shrimp: In a large bowl, combine the shrimp with the freshly squeezed lime juice. Ensure that the shrimp are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the shrimp to “cook” in the lime juice.
3. Mix in the ingredients: After marinating, drain some of the lime juice from the shrimp (leaving a little for moisture) and add the diced mangoes, red onion, jalapeño, and cilantro. Stir well to combine all the ingredients.
4. Season: Add salt and pepper to taste, adjusting as needed to suit your preference.
5. Serve: Spoon the ceviche into a serving bowl or individual cups. Garnish with diced avocado if desired, and serve with tortilla chips or on tostadas for that extra crunch.

Nutrition Facts

Understanding the nutritional content of what we eat is important, and this shrimp and mango ceviche is both delicious and nutritious. Here’s a breakdown:

Servings: 4

Calories per serving: Approximately 250

Preparation Time

The beauty of this shrimp and mango ceviche recipe is its quick and efficient preparation time. Here’s a breakdown of what to expect:

• Prep time: 15 minutes
• Cooking time: 2 minutes
• Marinating time: 30 minutes
• Total time: Approximately 47 minutes

How to Serve

Serving shrimp and mango ceviche can be as creative as you desire. Here are some suggestions to present this dish beautifully:

• Serve in a large bowl with a side of tortilla chips for sharing.
• Portion into individual cups or glasses for a more formal presentation.
• Top with fresh avocado slices for added creaminess.
• Pair with a chilled glass of white wine or a fruity cocktail to enhance the tropical flavors.
• Use as a filling for tacos, adding a twist to traditional taco recipes.

Additional Tips

To ensure your shrimp and mango ceviche turns out perfectly every time, consider these additional tips:

1. Freshness is key: Always use the freshest shrimp and mangoes available. Fresh ingredients make a significant difference in taste and texture.
2. Adjust spiciness: If you prefer a milder ceviche, reduce the amount of jalapeño or omit it entirely. Alternatively, if you enjoy more heat, leave some seeds in or add a dash of hot sauce.
3. Citrus options: While lime juice is traditional, you can experiment with a mix of lemon and orange juices for a unique flavor profile.
4. Chill it well: Ensure the ceviche is well chilled before serving. This not only enhances the flavors but also ensures food safety.
5. Storage: If you have leftovers, store in an airtight container in the fridge for up to one day. However, note that the texture of the shrimp and mango may change slightly.

FAQ Section

Here are some frequently asked questions about shrimp and mango ceviche, along with their answers:

1. Can I use frozen shrimp? Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before cooking.
2. What can I substitute for mango? If mangoes are not available, you can use papaya or pineapple for a similar sweetness and texture.
3. Is ceviche safe to eat? Yes, as long as the shrimp is fresh and properly “cooked” in the lime juice, ceviche is safe to eat. The acidity in the lime juice effectively “cooks” the shrimp.
4. Can I make ceviche ahead of time? It’s best to prepare ceviche close to the time you plan to serve it. However, you can prep ingredients ahead and combine them shortly before serving.
5. How can I make this ceviche vegan? Substitute the shrimp with hearts of palm or diced cucumber and increase the lime juice to “cook” the vegetables.