Description
A refreshing and zesty Mango Shrimp Ceviche recipe that combines fresh shrimp, mango, and vegetables, perfect for a light meal or appetizer.
Ingredients
Scale
- 1 pound raw shrimp, peeled and deveined
- 1 cup fresh lime juice (about 8–10 limes)
- 1 medium red onion, finely chopped
- 1 medium cucumber, diced
- 1 ripe mango, diced
- 1 jalapeño pepper, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- Tortilla chips, for serving
Instructions
- In a medium bowl, combine the shrimp and lime juice. Make sure the shrimp are fully submerged in the juice. Cover and refrigerate for 2-3 hours, or until the shrimp turn pink and opaque.
- Once the shrimp are ready, drain a little of the lime juice, leaving some for flavor.
- Add the red onion, cucumber, mango, jalapeño, and cilantro to the shrimp. Gently toss to combine.
- Season with salt and pepper to taste. Adjust lime juice if needed for acidity.
- Serve immediately with tortilla chips.
Notes
- For a spicier kick, leave some seeds in the jalapeño or add a dash of hot sauce.
- Substitute the mango with diced avocado for a creamier texture.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours (marinating time)
- Category: Appetizer
- Method: Refrigeration
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: varies with added salt
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg