Shrimp Mango Ceviche
Servings: 6 servings
Ingredients
- 1 pound raw shrimp, peeled, deveined, and chopped into small pieces
- 4 limes
- 3 lemons
- ½ cup red onion, finely diced
- 1 jalapeño, finely diced (seeded for less heat)
- 1 cup diced mango
- 1 medium avocado, diced
- ½ cup tomatoes, diced
- ¼ cup fresh cilantro, chopped
- Salt and freshly ground black pepper, to taste
- Tortilla chips or tostadas, for serving
Instructions
- Juice the limes and lemons.
- Place the shrimp pieces in a large bowl and fully cover with the lime and lemon juice. Cover the bowl and refrigerate for 45-60 minutes. Stir occasionally. You will know the shrimp is ready when you can no longer see through it and it is pinkish in color. The acid from the citrus juice essentially cooks the shrimp. *If you prefer to use cooked shrimp, you can skip this step.
- In a separate bowl, mix the red onion, jalapeño, mango, avocado, tomatoes, and cilantro.
- Drain about half of the citrus juice from the shrimp, leaving half. Add the other ingredients into the shrimp bowl and gently toss to combine. Season with salt and pepper to taste.
- Keep the ceviche cool until you are ready to serve. Tortilla chips or tostadas make a great pairing. *I recommend allowing the ceviche to chill in the refrigerator for at least an hour to allow the flavors to combine better.
Notes
- You can use scallops or firm white fish like snapper as an alternative to shrimp.
- Make sure that you are using freshly squeezed lime and lemon juice. Avoid the prepackaged juices.
- If you prefer to use precooked shrimp, feel free to do so. You will not need to do the first step. You can also cook the shrimp yourself, if you would like to. Just boil for 2-3 minutes then add to an ice bath right after to retain texture.
- Allowing the finished ceviche to chill in the refrigerator for 30-60 minutes will build and develop the flavor.