Tropical Mango Shrimp Ceviche Recipe

This vibrant Tropical Mango Shrimp Ceviche is a refreshing blend of sweet mangoes, succulent shrimp, zesty citrus, and creamy avocado. Ready in just 35 minutes, it’s the perfect no-cook dish for hot summer days when you want something light yet satisfying. The combination of tropical flavors and tender shrimp creates a restaurant-quality appetizer or light meal right in your own kitchen!

Why You’ll Love This Recipe

• No Cooking Required: Perfect for hot days when you don’t want to turn on the stove – the lime juice does all the “cooking” for you!
• Fresh and Healthy: Packed with protein from the shrimp and loaded with fresh fruits and vegetables, this dish is as nutritious as it is delicious.
• Stunning Presentation: The colorful mix of mango, tomatoes, avocado, and shrimp creates a dish that’s as beautiful as it is tasty – guaranteed to impress guests!
• Versatile: Works beautifully as an appetizer with tortilla chips, a light lunch, or even a refreshing dinner on warm evenings.

this Recipe

Ingredients You’ll Need

• Shrimp: The star of the show! Choose wild-caught for the best flavor. You can start with raw or pre-cooked depending on your comfort level (see pro tips below).
• Mango: Provides sweet tropical flavor that perfectly complements the shrimp. Make sure it’s ripe but still firm enough to dice.
• Navel Orange: Adds another layer of sweetness and citrus that enhances the tropical profile.
• Grape Tomatoes: Contribute fresh acidity and a pop of color to the dish.
• Red Onion: Offers a sharp bite that balances the sweetness of the fruits.
• Lime Juice: The magical ingredient that “cooks” the raw shrimp through a process called denaturation. Also adds essential tangy flavor.
• Avocado: Brings creamy richness and a buttery texture that contrasts beautifully with the other ingredients.
• Jalapeño: Optional for those who enjoy a spicy kick. Remove the seeds and membranes if you want less heat.
• Cilantro: Adds a fresh, herbal note that ties all the flavors together. Skip it if you’re in the cilantro-averse camp!
• Sea Salt: Enhances all the flavors and helps draw moisture from the shrimp.

Variations

Different Seafood Options

Try making this ceviche with firm white fish like tilapia or sea bass, or mix in some scallops for a seafood medley.

Fruit Swaps

No mango? Use peaches, pineapple, or even kiwi for different tropical twists.

Heat Level Adjustments

Swap jalapeños for habaneros if you like serious heat, or use bell peppers for a completely mild version.

Serving Style

Turn this into tostadas by spooning the ceviche onto crispy corn tortillas, or serve in avocado halves for an elegant presentation.

How to Make Tropical Mango Shrimp Ceviche

Step 1: Combine the Fruits and Vegetables

In a large bowl, mix together the chopped grape tomatoes, diced mango, segmented orange, finely diced red onion, and chopped jalapeño (if using). This creates a vibrant base for your ceviche.

Step 2: Add the Shrimp

Stir in the chopped shrimp pieces and season everything with sea salt. The salt not only flavors the dish but helps in the “cooking” process.

Step 3: Add Lime Juice

Pour the lime juice over everything and toss well to coat. Make sure all the shrimp pieces come into contact with the lime juice.

Step 4: Refrigerate

Cover the bowl and refrigerate for about 20 minutes. This resting time allows the acid in the lime juice to denature the proteins in the shrimp, effectively “cooking” them until they turn opaque and pinkish rather than transparent.

Step 5: Finish with Avocado and Cilantro

Just before you’re ready to serve, gently fold in the diced avocado and chopped cilantro. Adding the avocado at the last minute prevents it from browning or becoming mushy.

Pro Tips for Making the Recipe

• Fresh Shrimp Matters: For the best flavor and safety, use the freshest shrimp possible, especially if using the raw preparation method.
• Uniform Chopping: Cut all ingredients into similar-sized pieces for the perfect bite and even “cooking” of the shrimp.
• Lime Test: If using raw shrimp, check that all pieces have turned opaque before serving. If some pieces still look translucent, add more lime juice and wait a bit longer.
• Prepare Ahead: Mix everything except the avocado and cilantro up to 4 hours ahead, then add those final ingredients just before serving.
• Shrimp Safety Options: If you’re concerned about using raw shrimp, parboil them for 2-3 minutes until just opaque, then chill in an ice bath before adding to the ceviche.

How to Serve

As an Appetizer

Serve in a large bowl surrounded by tortilla chips or plantain chips for scooping.

Individual Portions

Spoon into martini glasses or small bowls for an elegant first course.

Make It a Meal

Serve larger portions over a bed of lettuce or with a side of rice for a complete light meal.

Garnish Ideas

A sprinkle of additional cilantro, thin slices of jalapeño, or a wedge of lime adds the perfect finishing touch.

Make Ahead and Storage

Preparing Components

You can chop all the fruits and vegetables a day ahead and store separately in the refrigerator. The shrimp can be peeled, deveined, and chopped a few hours before.

Storing Leftovers

Leftover ceviche will keep in the refrigerator for up to 24 hours, though the texture of the avocado may change. Store in an airtight container.

Freezing

Ceviche does not freeze well, as the fresh ingredients lose their texture when thawed.

Reheating

This dish is meant to be enjoyed cold and should not be reheated.

FAQs

Is it safe to “cook” shrimp in lime juice?
The acid in lime juice denatures the proteins in shrimp, creating a similar effect to cooking with heat. However, it doesn’t kill bacteria the way heat does. For safety, use very fresh shrimp from a trusted source, or parboil the shrimp briefly before making the ceviche.

How can I tell when the shrimp is ready to eat?
Raw shrimp in ceviche is ready when it has turned from translucent to opaque and has a pinkish-white color, typically after about 20 minutes in lime juice. The texture should be firm but tender, not rubbery.

Can I make this ceviche ahead of time for a party?
Yes, but with some adjustments. Prepare all components up to 4 hours ahead, but keep the avocado separate (brushed with a little lime juice to prevent browning) and add it just before serving. The shrimp can marinate in the lime juice for up to 2 hours.

What can I substitute for cilantro if I don’t like it?
Fresh parsley, mint, or basil all work as alternatives to cilantro. Each will give the ceviche a different flavor profile, but all complement the tropical ingredients beautifully.

Final Thoughts

This Tropical Mango Shrimp Ceviche brings together the best of summer flavors in one incredibly refreshing dish. Whether you’re looking for a light dinner on a warm evening or an impressive appetizer for guests, this ceviche delivers bright flavors and beautiful colors that celebrate fresh ingredients at their finest. The combination of sweet mango, zesty lime, and tender shrimp creates a vacation for your taste buds—no passport required!

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