Description
This vibrant Mango Ceviche combines fresh shrimp marinated in tangy lime juice with a medley of crisp vegetables and sweet ripe mangoes, finished with a smooth, flavorful mango sauce. Perfectly chilled and bursting with tropical flavors, it makes an ideal appetizer or light meal during warm weather.
Ingredients
Shrimp and Marinade
- 2 pounds shrimp (peeled and deveined, shell off)
- 1 cup freshly squeezed lime juice
- 2 teaspoons salt
- 1 teaspoon pepper
Vegetables and Herbs
- 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)
Mango Sauce
- 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)
Instructions
- Dice the shrimp: Cut the peeled and deveined shrimp into small bite-sized pieces to ensure they marinate evenly in the lime juice.
- Marinate shrimp in lime juice: Place the diced shrimp in a bowl, pour the lime juice over to cover fully, then season with salt and pepper. Mix gently to combine.
- Refrigerate shrimp: Cover the bowl and let the shrimp marinate in the refrigerator, allowing the lime juice to 'cook' the shrimp until they turn opaque, about 1 to 1.5 hours.
- Prepare vegetables: While shrimp is marinating, peel, de-seed, and dice the cucumber, de-seed and dice the roma tomatoes, dice the jalapenos and red onion finely, and chop the cilantro. Combine all these vegetables in a separate bowl.
- Add vegetables to shrimp: Once chopped, add the vegetables to the shrimp mixture and stir to combine. Return the bowl to the refrigerator to keep chilled.
- Blend mango sauce: In a blender, combine the diced ripe mangoes (reserve half a mango for sauce), lime juice, Maggi liquid seasoning, and tomato cocktail (if using). Blend until smooth. Taste and adjust seasoning by adding more lime juice or Maggi seasoning as needed.
- Drain excess lime juice: When the shrimp turns opaque and 'cooked', drain off any excess lime juice from the shrimp and vegetable mixture.
- Combine sauce and ceviche: Pour the mango sauce over the shrimp and vegetable mixture. Gently toss everything together until the ceviche is evenly coated with the sauce.
- Chill before serving: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve: Serve the mango ceviche cold as a refreshing appetizer or light meal, garnished with extra cilantro or lime wedges if desired.
Notes
- You can adjust the heat level by adding more or fewer jalapenos based on your spice preference.
- If Maggi liquid seasoning is unavailable, substitute with additional salt but expect a difference in umami flavor.
- For a lower sodium version, reduce the salt and omit Maggi seasoning.
- Ensure the shrimp is fresh and properly peeled and deveined for best results.
- Letting the ceviche chill properly allows the flavors to fully develop and enhances the texture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes (marinating time: 1.5 hours)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Latin American
