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Fresh Mango Shrimp Ceviche

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A bright, refreshing, and easy-to-make ceviche featuring tender shrimp marinated in lime juice with sweet mango, jalapeño, and fresh cilantro, served with crispy tortilla chips.

Ingredients

Scale
  • 1 pound (450 g) raw shrimp, peeled and deveined (medium or large size)
  • 2 ripe mangoes, peeled and diced
  • 1 cup (240 ml) fresh lime juice (about 6–8 limes, freshly squeezed)
  • 1 small red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 1/2 cup (15 g) fresh cilantro, chopped
  • 1 medium tomato, diced (optional)
  • Salt and freshly ground black pepper, to taste
  • Crispy tortilla chips (store-bought or homemade)
  • Optional: avocado slices or a light drizzle of extra virgin olive oil for serving

Instructions

  1. Rinse 1 pound (450 g) of raw shrimp under cold water. Peel and devein if not already done. Cut the shrimp into bite-sized pieces, roughly 1-inch chunks.
  2. Place the shrimp in a medium mixing bowl and pour over 1 cup (240 ml) of freshly squeezed lime juice. Stir gently to coat all pieces. Cover the bowl with plastic wrap and refrigerate for 20-25 minutes until shrimp turns opaque and firm.
  3. While the shrimp marinates, dice 2 ripe mangoes into roughly 1/2-inch cubes. Finely chop 1 small red onion and 1 jalapeño (seeded if milder heat is preferred). Dice 1 medium tomato if using, and chop about 1/2 cup fresh cilantro.
  4. Drain off about half of the lime juice from the shrimp. Add the diced mango, onion, jalapeño, tomato, and cilantro to the shrimp bowl. Stir gently to combine. Season with salt and freshly ground black pepper to taste.
  5. Cover and refrigerate the ceviche for another 10-15 minutes to let the flavors meld.
  6. Spoon the ceviche into serving bowls and serve with plenty of crispy tortilla chips. Optionally garnish with avocado slices or a light drizzle of olive oil.

Notes

Use fresh, high-quality shrimp for best results. Avoid over-marinating shrimp to prevent rubbery texture. Freshly squeezed lime juice is essential for proper ‘cooking’ and flavor. Use sturdy tortilla chips to avoid sogginess. Prepare veggies uniformly for even texture. Ceviche is best served fresh and chilled. Store leftovers in an airtight container in the fridge for up to 24 hours and do not reheat.

Nutrition

Keywords: ceviche, shrimp ceviche, mango shrimp ceviche, fresh ceviche, seafood snack, summer recipe, easy ceviche, citrus seafood

Find it online: https://prismtaste.com/fresh-mango-shrimp-ceviche-recipe-easy-perfect-citrus-seafood-snack/