Tropical Mango Shrimp Ceviche

This Tropical Easy Shrimp Ceviche recipe is the perfect light appetizer or meal that is easy to make and requires no cooking! Everyone loves the flavors in this homemade ceviche! It’s gluten-free, paleo, and Whole30 friendly!

Tropical Shrimp ceviche in a bowl.Mango Shrimp Ceviche Recipe

Ready for this easy no-cook appetizer or light dinner? This Mango Shrimp Ceviche is such a hit! It has an amazing tropical feel to it with all that mango, avocado, and citrus! This vibrant dish is perfect for those hot summer nights when you just can’t muster the energy to heat up this house but you still want something super delicious. Serve on its own, or with chips for dipping!

But first, what is ceviche?

Ceviche is a traditional Latin American dish that is made up of raw seafood marinated in citrus juices and other seasonings. The high acid of the citrus “cooks” the seafood by changing the structure of the protein, in the same way that heating to cook food does. For this recipe, we’re using shrimp! This recipe also offers flexibility on whether or not you are comfortable starting the recipe off with raw shrimp, or if you want to use cooked shrimp.

Ingredients for mango shrimp ceviche.

Ingredients Needed

  • Shrimp (see note below about raw vs. cooked)
  • Mango
  • Tomatoes
  • Orange
  • Red Onion
  • Lime Juice
  • Salt
  • Avocado
  • Cilantro (optional)
  • Jalapeño (optional)

Is Raw Shrimp Okay to Use?

As noted above, the citrus in the recipe changes the structure of the protein in the shrimp. This is the same process that happens when you add heat and cook shrimp. However there is one big difference, and that when you “cook” shrimp in acid, you don’t actually heat it, which means that any potential bacteria on the shrimp are still present. So there are a few options for this recipe, depending on your comfort level and any specific circumstances you have in your life (such as pregnancy). If you want to start out with raw shrimp for this recipe, make sure to use the freshest shrimp you can find! The fresher the shrimp the less chance of them as having bacteria. Your best bet is to use a trusted fishmonger that you know is bringing in really fresh shrimp.

If you are a little nervous about eating citrus cooked shrimp but still want to try this in the more traditional sense, go ahead and par-cook the shrimp first. That means cooking the shrimp until they’re just barely opaque and then transfering them to an ice bath to stop the cooking. Then continue on with the recipe.

Or you can simply use fully cooked shrump! This recipe will still be super delicious and everybody will love it, regardless of your comfort level.

A bowl of mango shrimp ceviche.

How to Serve Shrimp Ceviche

Traditionally ceviche is eaten as is, or it’s served with some sort of dipping chip, such as tortillas or plantain chips!

Want more shrimp recipes? Try these favorites:

Print

Tropical Mango Shrimp Ceviche

Tropical Shrimp ceviche in a bowl.

This Tropical Shrimp Ceviche is the perfect light appetizer or meal that is easy to make and requires no cooking! Everyone loves the flavors in this homemade ceviche! It’s gluten-free, paleo, and Whole30 friendly!

  • Author: Lexi Davidson
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2-4 1x
  • Category: appetizer
  • Cuisine: gluten-free, paleo, whole30
Scale

Ingredients

  • 1 cup grape tomatoes, chopped
  • 1 mango, diced (about 1 1/2 cups)
  • 1 navel orange, segmented and diced (about 1 cup)
  • 1/2 red onion, finely diced
  • 1/8 cup chopped jalapeno (optional)
  • 1 pound wild-caught peeled and deveined shrimp, chopped (see note about raw shrimp)
  • 1/2 teaspoon fine sea salt
  • 1/4 cup lime juice
  • 1 avocado, diced
  • 1/4 cup fresh cilantro, roughly chopped (optional)

Instructions

  1. In a large bowl, mix together the tomatoes, mango, orange, red onion, and jalapeño (if using).
  2. Stir in the shrimp and season with salt.
  3. Add the lime juice and toss.
  4. Cover and refrigerate for 20 minutes. When the shrimp is done “cooking” in the lime juice, it should have an opaque color (more white or pinkish, instead of transparent).
  5. Just before serving, gently stir in the diced avocado and cilantro, if adding.

Notes

  1. There are a few different options for the shrimp in this recipe. You can use raw shrimp if you desire, as the lime juice “cooks” the shrimp. But while it technically gets cooked in the acid, it doesn’t kill off any bacteria since there is no heat involved, so it’s important to start off with the best, freshest shrimp you can find if you are using raw. If you are uncomfortable starting this recipe off with raw seafood, it’s totally okay to make this with cooked shrimp! Or alternatively, you can parboil the shrimp by dropping it in boiling water for  2-3 minutes until the shrimp is opaque. Then transfer the shrimp to an ice water bath to stop the cooking. Use what option works for you and your family for this one!
  2. This recipe was originally published in 2014 and republished with updated photographs in 2020.

Nutrition

  • Calories: 376
  • Sugar: 32g
  • Sodium: 424mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Carbohydrates: 57g
  • Fiber: 13.5g
  • Protein: 11.5g
  • Cholesterol: 43mg

 

7 comments
August 9, 2020

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Join The Discussion

7 Responses

  1. Do you think I could make this in the morning, stick in the refrigerator and then pull it out a few hours later for a cook out?

  2. O!M!G! Having just developed a love of Ceviche, I was thrilled to find your recipe! Not only is is beautiful…it is PERFECT! Delicious! Refreshing!! I served in soft tortillas as a taco. A bit messy but fantastic!! Oh, and btw, for me, your prep time was a bit off. Took me an hour! But thanks so much for the new favorite recipe!

    5.0 rating

  3. This is amazing Lexi! I’m such a fan of both ceviche and mango, so the combination together makes for the perfect light and fruity meal!

    5.0 rating

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Author: Lexi

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