Description
This Mango Shrimp Ceviche is a vibrant, refreshing seafood dish featuring bite-sized shrimp marinated in fresh lime and lemon juice, mixed with sweet mango, creamy avocado, crisp cucumber, and a hint of spicy jalapeño. Perfect as a light appetizer or a summer side, this no-cook recipe combines bright flavors and textures for a delightful and healthy treat.
Ingredients
Shrimp and Marinade
- 1 pound raw shrimp, peeled and deveined, cut into bite-size pieces
- ½ cup fresh lime juice (about 5-6 limes)
- ¼ cup fresh lemon juice
Fresh Ingredients
- 1 ripe mango, diced into ½-inch cubes
- 1 avocado, diced
- ½ English cucumber, seeded and diced
- ¼ cup pickled red onion, drained
- 1 jalapeño, seeds removed and finely diced
- ⅓ cup fresh cilantro, chopped
Seasoning
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon freshly ground black pepper
Instructions
- Prepare the shrimp. Peel, devein, and wash the shrimp, then cut into bite-sized pieces approximately ½-inch in size to ensure even marination and bite-sized portions.
- Marinate the shrimp. Place the shrimp pieces in a non-reactive glass or ceramic bowl. Pour the fresh lime juice over the shrimp, making sure all pieces are fully covered, then toss gently to coat evenly. Cover the bowl and refrigerate for 30 minutes, or until the shrimp turn opaque and pinkish, indicating they are ‘cooked’ by the citrus juices.
- Prepare the fruits and vegetables. While shrimp is marinating, dice the mango, avocado, cucumber, and jalapeño into uniform pieces for balanced texture and flavor. Chop the cilantro finely to distribute throughout the ceviche.
- Combine ingredients after marination. After the shrimp has marinated for 30 minutes, drain about half of the lime and lemon juice from the bowl but retain some juice for flavor. Add the diced mango, cucumber, pickled red onion, and jalapeño to the shrimp bowl. Season with kosher salt and freshly ground black pepper, then toss gently to combine all ingredients thoroughly.
- Add avocado and cilantro. Gently fold in the diced avocado and chopped cilantro at this stage to prevent the avocado from mashing and to maintain freshness and creaminess in the dish.
- Final chilling. Cover the ceviche and refrigerate for an additional 10-15 minutes to allow the flavors to meld together.
- Taste and adjust seasoning. Before serving, taste the ceviche and adjust salt or pepper as needed for your preferred balance of flavors.
Notes
- Nutritional information is an estimate and only pertains to the shrimp ceviche itself, excluding any garnish or substitutions.
- For additional tips, ingredient options, and variations, refer to the Key Ingredients and Recipe Tips sections in the original recipe post, including step-by-step photos for guidance.
- Always use a non-reactive bowl such as glass or ceramic when marinating shrimp in citrus to avoid metallic tastes and ensure safe marination.
- Drain some of the marinade after shrimp curing to balance flavor and avoid an overly sour dish, but retain some juice for acidity.
- Add avocado last to keep it fresh and prevent it from breaking down during longer refrigeration.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
