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This Mango Shrimp Ceviche makes the perfect summer appetizer or meal! It’s light, refreshing, and bursting with flavor from tangy lime, soft avocado, and sweet mango. This crowd pleasing easy shrimp recipe will be sure to be on repeat all summer long.
The perfect summer recipe has arrived. This ceviche is exactly what you want to serve when it’s too hot to cook, when you’re expecting company, or just for a fun weeknight dish for dining al fresco! As a nutritionist, I am always trying to develop more healthy appetizers that are loaded with flavor and inspire you in the kitchen. This summer shrimp recipe is just that! Fresh, light, and one of those easy shrimp recipes you’ll come back to all season long. Low-carb, Keto-friendly, Paleo, and Whole30 friendly too.
What is ceviche?
Ceviche is a raw seafood dish that is vibrant, fresh, and citrusy. For most people, it reminds us of warm weather and vacation! Although ceviche originates from Peru or Ecuador, many other Latin countries such as Mexico also has its own variation. Ceviche may have a raw fish base of sea bass, halibut, shrimp, snapper, octopus, squid, or even tuna. This ceviche variation has a Mexican flair with lime, finely chopped jalapeño, cilantro, avocado, and mango.
How to make Mango Shrimp Ceviche
Here are the ingredients you will need to make this ceviche:
- Raw shrimp (deveined and tails removed)
- Limes
- Lemon
- Large mango
- Avocado
- Cilantro
- Red onion
- Jalapeno
- Garlic
- Sea salt
To start the process, you will actually parboil the shrimp. Typically ceviche is made by denaturing the raw fish with a citrus marinade which actually “cooks” the shrimp in citrus instead of heat. Because in the US our shrimp is not as fresh as costal Latin America or Mexico, it’s not as safe and may contain some bacteria. The parboil will make this recipe extra safe! To parboil, we boil the shrimp for one minute and then submerge in an ice bath. Just note, you can always skip the parboil if you are okay with it and marinate in fresh raw shrimp!
Chop up the shrimp into small pieces and add to a bowl with both lemon and lime juice. Let sit in the fridge for 30-45 minutes. While shrimp is marinating, chop up your mango, avocado, cilantro, onion, jalapeño, and garlic. Toss with the shrimp to combine and sprinkle with sea salt!
Serving and Storing
Serve the authentic Mexican way with tortilla chips! You can always use these low-carb tortilla chips or healthier tortillas. While you’re planning your appetizer spread, I like to keep my Cottage Cheese Queso on hand. It’s creamy, protein-packed, and always a hit with guests looking for something a little different.
This ceviche will keep well in the fridge for up to 1 day. I would not serve it after one day!
Photo Credit: All photos in this post were take by Loren at Sweet Rustic Bakes
Mango Shrimp Ceviche with Avocado
Ingredients
- 1 lb raw shrimp, (deveined and tails removed)
- 5-6 limes
- 1 lemon
- 1 large mango
- 1 avocado, (peeled and de-seeded)
- 1/2 cup diced red onion
- 1 medium jalapeno, (diced)
- 2 cloves fresh garlic, (minced)
- 1/2 tsp sea salt
Instructions
- Begin by prepping the shrimp. Bring a large pot of water to a boil. Meanwhile, prepare a large bowl of ice water. Parboil the shrimp for 1 minute, and transfer the shrimp to the ice water bath. Let cool off for 5-10 minutes.
- Drain the ice water from the shrimp. Chop the shrimp into small pieces. In a medium sized bowl, juice the limes and lemon. Place the shrimp inside a bowl and let marinate for 30-45 minutes,
- Toss the shrimp (no need to drain) with the mango, avocado, cilantro, red onion, jalapeño, and garlic. Sprinkle with sea salt and serve with tortilla chips.
