Mango Shrimp Ceviche

A twist on a more traditional ceviche: Belizean Mango Shrimp 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 Belikin Beer! So excited; we love Belizean ceviche.

Belizean Mango Shrimp Ceviche Recipe – A Tropical Twist on a Classic Delight

Ingredients for Belizean Ceviche:

• About half a pound of raw (uncooked) cleaned shrimp (Amazon)
• 2 cups diced ripe tomatoes
• 1 large onion, diced
• 1 bunch of cilantro, chopped
• 1 habanero pepper, minced
• 5 ripe and juicy limes
• 1 tsp salt (adjust to taste)
• 1 ripe and firm mango, peeled and cubed

Instructions to Make Belizean Mango Shrimp Ceviche:

1. Rinse the shrimp under cool water and remove the tails if present. While Belizeans generally prefer raw ceviche, you may choose to flash boil the shrimp for 3-5 minutes until they turn pink and then strain them. Alternatively, you can let the acidity of the limes “cook” the raw shrimp for a fresh and zesty taste.
2. Once the shrimp is prepared, chop it into approximately 1cm squares, maintaining recognizable shrimp pieces.
3. In a separate bowl, prepare the salsa by dicing the tomatoes and onions into quarter-inch chunks. Add the minced habanero pepper for a kick of heat.
4. Squeeze the juice of the ripe limes over the salsa, and add salt to taste. Mix everything well to combine the flavors.
5. Add the chopped shrimp to the salsa, ensuring all the ingredients are well-coated. If using raw shrimp, let the mixture sit in the lime juice for 20-30 minutes to marinate and “cook.”
6. Finally, gently fold in the cubed mango chunks, which will complement the ceviche with a burst of sweetness.

Belizean Mango Shrimp Ceviche Serving Suggestions:

• Serve the Belizean Mango Shrimp Ceviche chilled as a refreshing appetizer or light meal.
• Accompany the ceviche with crispy fried corn tortilla chips for a delightful crunch.
• For an authentic Belizean experience, enjoy your ceviche with a cold Belikin Beer, a popular Belizean brew.

Notes and Tips:

• Adjust the amount of habanero pepper based on your desired level of spiciness.
• Ensure the mango is ripe yet firm for the perfect texture in the ceviche.
• For variety, you can experiment with using conch meat instead of shrimp or a combination of both for an exquisite seafood twist.

We hope you savor the delightful flavors of this Belizean Mango Shrimp Ceviche recipe. Share your feedback and any creative variations you try in the comments below. Cheers to a tropical culinary adventure!