Mango Shrimp Ceviche Recipe

Shrimp: Fresh seafood that forms the base of the ceviche, providing a tender and succulent texture.

Mangoes: Sweet and juicy tropical fruit that adds a delightful contrast to the savory shrimp.

Red onion: Adds a sharp and tangy flavor, balancing the sweetness of the mangoes.

Cucumber: Provides a refreshing crunch and lightness to the dish.

Jalapeño: Optional, but adds a spicy kick to the ceviche.

Cilantro: Fresh herb that adds a bright and citrusy note.

Lime juice: Essential for marinating the shrimp and adding a tangy flavor.

Orange juice: Adds a hint of sweetness and balances the acidity of the lime juice.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and depth to the ceviche.

When preparing shrimp for ceviche, ensure they are peeled and deveined properly. To enhance the texture and flavor, briefly blanch the shrimp in boiling water for about 1-2 minutes before chopping them into small pieces. This step helps to firm up the shrimp and gives them a slightly cooked texture, which can be more appealing in the final dish.

• shrimp - Substitute with scallops: Scallops have a similar texture and mild flavor, making them a good alternative for ceviche.

• mangoes - Substitute with pineapple: Pineapple provides a similar sweetness and tropical flavor that complements the dish well.

• red onion - Substitute with shallots: Shallots offer a milder taste and can be a good alternative for those who find red onions too strong.

• cucumber - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a suitable replacement.

• jalapeño - Substitute with serrano pepper: Serrano peppers have a similar heat level and flavor profile, making them a good alternative.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can replace cilantro for those who dislike its taste.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor, making it a good alternative.

• orange juice - Substitute with grapefruit juice: Grapefruit juice provides a similar citrusy sweetness with a slightly more tart flavor.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor with an additional umami depth, enhancing the overall taste.

• pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but with a slightly different aroma, making it a good alternative.

• To keep your mango shrimp ceviche fresh, store it in an airtight container. This will help maintain its vibrant flavors and prevent any unwanted odors from seeping in.
• Place the container in the coldest part of your refrigerator. The ceviche should be consumed within 24 hours for the best taste and texture.
• If you need to store it for a bit longer, ensure the shrimp is fully submerged in the citrus juices. This will help preserve the shrimp and keep it from becoming rubbery.
• Avoid freezing the ceviche as the texture of the mangoes and cucumber can become mushy upon thawing, and the shrimp may lose its delicate texture.
• If you must freeze, consider separating the shrimp from the fruits and vegetables. Freeze the shrimp in a single layer on a baking sheet before transferring to a freezer-safe bag. Thaw in the refrigerator and then mix with fresh mangoes, cucumber, and red onion before serving.
• Always label your containers with the date of preparation to keep track of freshness.
• When ready to serve after refrigeration, give the ceviche a good stir and taste for seasoning. You may need to add a bit more lime juice or salt to refresh the flavors.
• Serve chilled, and enjoy the burst of flavors with every bite.

• First, ensure that the shrimp in the ceviche is fully cooked. If not, you may need to cook it briefly in a pan until it turns pink and opaque.
• Gently warm the ceviche in a skillet over low heat. Be cautious not to overcook the shrimp as it can become rubbery.
• Alternatively, you can place the ceviche in a microwave-safe dish and heat it in the microwave on low power for short intervals, stirring occasionally to ensure even heating.
• If you prefer to keep the ceviche cold, you can refresh it by adding a bit more lime juice and orange juice to revive the flavors.
• Serve the reheated ceviche immediately with fresh tortilla chips or on its own to enjoy the best taste and texture.

• Cutting board: A sturdy surface to chop the shrimp, mangoes, red onion, cucumber, and jalapeño.

• Chef's knife: Essential for finely chopping and dicing all the ingredients.

• Mixing bowl: A large bowl to combine all the ingredients and mix them well.

• Citrus juicer: Useful for extracting fresh lime and orange juice.

• Measuring cups: To measure the exact amounts of lime juice, orange juice, and cilantro.

• Mixing spoon: For stirring the ingredients together to ensure they are well combined.

• Refrigerator: To chill the ceviche and allow it to marinate properly.

• Serving bowl: To present the ceviche attractively when serving.

• Tortilla chips: Optional, but great for serving alongside the ceviche.

Prep ingredients ahead: Chop the shrimp, mangoes, red onion, cucumber, and jalapeño the night before and store them in the fridge.

Use pre-squeezed juices: Save time by using bottled lime juice and orange juice instead of squeezing fresh.

Buy pre-cooked shrimp: Opt for pre-cooked shrimp to skip the cooking step entirely.

Mix in a large bowl: Use a large mixing bowl to combine all ingredients at once, reducing the need for multiple dishes.

Serve immediately: Serve the ceviche right after marinating to avoid overcooking the shrimp in the citrus juices.