Mango Shrimp Ceviche

A twist on a more traditional ceviche… the mangoes complement the acidity of the limes with a burst of sweetness.

This weekend we are having an outdoor party, and can’t imagine anything better than tangy sweet and spicy Mango Shrimp Ceviche! We are going to enjoy it with fresh salty tortilla chips alongside a Belikin Beer! So excited; we love ceviche.

Mango Shrimp Ceviche

Prep Time: 15 mins
Cook Time: --
Yields: Large Bowl


  • 1/2 lb - fresh raw cleaned shrimp
  • 2 cups - diced ripe tomatoes
  • 1 - large onion diced
  • 1 bunch - cilantro chopped
  • 1 - habanero pepper minced
  • 5 - Limes
  • 1 teaspoon - Salt (to taste)


  1. Rinse shrimp in cool water and remove tails.
  2. You have two options for cooking your shrimp. More traditionally, shrimp is "cooked" or cured in lime juice. We only recommend this method if you have fresh shrimp. Otherwise, we recommend flash-boiling your shrimp. Bring water to boil, place raw shrimp in a strainer or wire basket and lower into the boiling water. Leave in the water 3 minutes, or until the shrimp begin to turn pink, and then pull out.
  3. Chop shrimp. A rougher chop might be good for a more rustic style of ceviche highlighting the texture of the shrimp itself. A small chop will help the flavors in the bowl all meld together. You decide!
  4. Prepare salsa: dice tomatoes, onion, mince habanero, chop cilantro, squeeze limes. Combine all these ingredients along with the shrimp in a bowl. Salt to taste.

Pro Tips

A mango that is ripe and sweet works best, but avoid over-ripe mangoes. The texture should be firm not sloppy.


User Rating

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