Name: Mango Ceviche Recipe
Prep time: 30 min
Total time: 2 h 15 min
Cuisine: Latin American
Ingredients: 2 pounds shrimp (peeled and deveined, shell off); 1 cup freshly squeezed lime juice; 2 teaspoons salt; 1 teaspoon pepper; 1 large cucumber (peeled, de-seeded and diced smaller); 2 roma tomatoes (de-seeded and diced small); 1-2 jalapenos (diced small); ½ cup cilantro (chopped fine); ½ small red onion (diced small); 2 medium ripe mangoes (diced small); ½ ripe mango; ¼ cup freshly squeezed lime juice; 2 tablespoons tomato cocktail (optional); 6-8 dashes Maggi liquid seasoning (substitute for ½ teaspoon of salt)

Jump to Recipe· 4.2 from 8 reviews

If you are craving a dish that bursts with fresh, zesty, and tropical flavors, this Mango Ceviche Recipe is an absolute game changer. Combining succulent shrimp with the sweet juiciness of ripe mangoes, the brightness of lime juice, and the crunch of fresh vegetables, this recipe is a vibrant celebration of texture and taste. Perfect for warm days, dinner parties, or whenever you want to impress with something both refreshing and sophisticated, this mango ceviche will quickly become a beloved staple in your recipe collection.

Ingredients You'll Need

A clear glass bowl filled with small, raw shrimp pieces in a light, translucent liquid mixed with tiny black pepper specks, sitting on a white marbled surface. The shrimp vary in shades of pale pink and white, and the liquid gives a slightly glossy, wet texture covering the shrimp evenly. Photo taken with an iphone --ar 4:5 --v 7

This Mango Ceviche Recipe shines because of its simple yet thoughtfully chosen ingredients. Each one plays a crucial role in creating the perfect balance of sweet, tangy, spicy, and fresh elements that make this dish so unforgettable.

2 pounds shrimp (peeled and deveined, shell off): The star protein that provides a tender, juicy base soaking up all the bright flavors.
1 cup freshly squeezed lime juice: Essential for marinating the shrimp and lending the dish its signature tangy zest.
1 large cucumber (peeled, de-seeded, and diced small): Adds a cool crunch and refreshing contrast to the other ingredients.
2 roma tomatoes (de-seeded and diced small): Bring a mild sweetness and vibrant color to the mix.
1-2 jalapenos (diced small): Offers a spicy kick that awakens the palate—adjust quantity to your heat preference.
½ cup cilantro (chopped fine): Infuses herby brightness that elevates the overall flavor profile.
2 medium ripe mangoes (diced small): Naturally sweet and juicy, these mangoes balance the acidity beautifully.
½ small red onion (diced small): Adds a subtle sharpness and crunch for depth.
2 teaspoons salt: Enhances and rounds out all the flavors.
1 teaspoon pepper: Adds a gentle heat without overpowering the freshness.
½ ripe mango: Used in the mango sauce, enriching the dish with a smooth tropical sweetness.
¼ cup freshly squeezed lime juice: For the mango sauce, reinforcing the bright citrus notes.
2 tablespoons tomato cocktail (optional): Introduces a subtle tang and additional flavor depth to the sauce.
6-8 dashes Maggi liquid seasoning: A secret umami booster that enhances overall savory complexity (can substitute with ½ teaspoon salt).

How to Make Mango Ceviche Recipe

Step 1: Prepare the Shrimp

The first and most important step is to dice your shrimp into small, bite-sized pieces. This allows the lime juice to marinate it evenly and "cook" the shrimp quickly, turning it opaque and tender. Once diced, place the shrimp into a bowl and cover completely with freshly squeezed lime juice, seasoning it with salt and pepper. This acidic marinade is what gives ceviche its signature fresh, zesty flavor.

Step 2: Marinate and Chop the Veggies

While your shrimp is soaking up the lime juice in the fridge, get chopping! Dice the red onion, roma tomatoes, cucumber, jalapeno, cilantro, and two ripe mangoes into small pieces. These fresh vegetables and fruit add wonderful texture contrasts and layers of flavor. Once done, gently fold them into the shrimp and lime mixture, then pop it back in the fridge to keep it cool and fresh.

Step 3: Blend the Mango Sauce

Create the luscious mango sauce by blending half a ripe mango with lime juice, Maggi liquid seasoning, and the optional tomato cocktail until smooth. This sauce is the magic touch that ties all the ingredients together, offering a vibrant, slightly sweet, and richly spiced coating for the ceviche. Taste and adjust your seasoning—more lime juice or Maggi can be added to suit your preferred balance.

Step 4: Combine and Chill

Once your shrimp has fully marinated and turned firm and opaque, drain off any excess lime juice. Pour the luscious mango sauce over the shrimp and vegetable mixture and gently toss everything until every bite is coated with that delicious dressing. Cover the bowl and refrigerate for at least 30 minutes to let all the flavors fuse together beautifully, making every mouthful a fresh tropical delight.

How to Serve Mango Ceviche Recipe

The image shows two golden brown small tostones (twice-fried plantain slices) topped with a bright, colorful shrimp ceviche made of white shrimp pieces mixed with diced yellow mango, red tomatoes, green cucumber, and red onions. These tostones are placed on a round yellow plate at the bottom center. To the top right, a gray bowl is filled with the same shrimp ceviche showing layers of shrimp, yellow mango, tomatoes, cucumbers, red onions, and green herbs. At the top left, a white plate holds a stack of plain tostones. Two lime wedges sit on the white marbled surface near the plates. A woman’s hand is not present but there is a white cloth at the bottom right corner. The light is soft and natural, highlighting the textures and fresh colors. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

When serving your Mango Ceviche Recipe, think bright and fresh garnishes like extra chopped cilantro, a few thin slices of jalapeno for heat, or a wedge of lime on the side. These simple touches boost the visual appeal and invite your guests to customize their ceviche experience.

Side Dishes

This ceviche pairs wonderfully with crunchy tortilla chips, saltine crackers, or even atop crispy tostadas for a crowd-pleasing appetizer. For a heartier meal, serve it alongside a bed of fluffy white rice or a fresh green salad with avocado slices to balance the acidity and spice.

Creative Ways to Present

Step up your presentation by serving the Mango Ceviche Recipe in individual glass cups or hollowed-out mango halves. Layer the ceviche with avocado cubes or a dollop of sour cream for a fun twist. These thoughtful presentations make this dish perfect for parties or a festive family dinner.

Make Ahead and Storage

Storing Leftovers

This mango ceviche keeps best when stored in an airtight container in the refrigerator. Consume within 1-2 days to enjoy the fresh textures and flavors at their peak. The shrimp can become slightly rubbery if left too long, so fresh enjoyment is key.

Freezing

Freezing this Mango Ceviche Recipe is not recommended because the fresh vegetables and mangoes lose their crispness and become mushy once thawed. For best results, enjoy this vibrant dish fresh or refrigerated.

Reheating

Mango ceviche is traditionally served cold and never heated. Reheating diminishes the bright citrus flavor and delicate textures, so it’s best to savor it chilled straight from the fridge.

FAQs

Can I use fish instead of shrimp in this Mango Ceviche Recipe?

Absolutely! Firm white fish like tilapia or snapper work wonderfully in ceviche and can be prepared using the same marinating process with lime juice.

How spicy is this recipe?

The heat level depends on your jalapeno quantity and whether you include seeds. Feel free to adjust the amount of jalapeno or omit it for a milder ceviche that still delivers plenty of flavor.

Can this recipe be made vegan or vegetarian?

While the shrimp is central to traditional ceviche, you can create a delightful vegan version by substituting shrimp with hearts of palm or chickpeas and following the same method with the mango and veggies.

Why do we marinate shrimp in lime juice?

The acidity in lime juice "cooks" the shrimp by denaturing proteins, changing its texture and color without heat, allowing for a fresh and tender result.

How long should I marinate the shrimp?

A minimum of 2 hours in the refrigerator is ideal to ensure the shrimp turns opaque and is safe to eat, though you can extend marination for a stronger flavor up to 4 hours.

Final Thoughts

There is truly nothing quite like sinking your teeth into this Mango Ceviche Recipe on a warm day—the perfect combination of bright citrus, sweet mango, fresh herbs, and tender shrimp makes every bite a celebration of flavor. Whether you're entertaining guests or treating yourself to a special meal, this recipe is sure to become a standout favorite. So grab those fresh ingredients and dive right in—your taste buds will thank you!

Mango Ceviche Recipe

Ingredients You'll Need