Name: Mango Shrimp Ceviche
Ingredients: 1 pound raw shrimp, peeled and deveined: Look for fresh, high-quality shrimp. Smaller to medium-sized shrimp work best as they absorb the marinade quickly and are easier to eat in a ceviche.; 2 ripe but firm mangoes, diced: Choose mangoes that are sweet and fragrant but still firm enough to hold their shape when diced. Avoid overly ripe mangoes that might become mushy.; 1 red onion, finely diced: Red onion provides a sharp and slightly pungent flavor that balances the sweetness of the mango and shrimp.; 1 jalapeño pepper, seeded and minced (optional): Adds a touch of heat. Adjust the amount or omit entirely if you prefer a milder ceviche. Remember to handle jalapeños with care and wash your hands afterwards.; 1/2 cup freshly squeezed lime juice: The star ingredient that “cooks” the shrimp and provides the essential citrus tang. Freshly squeezed is crucial for the best flavor.; 1/4 cup chopped fresh cilantro: Adds a fresh, herbaceous note. If you are not a fan of cilantro, you can substitute with parsley, though it will slightly alter the flavor profile.; 2 tablespoons olive oil: Adds richness and helps to emulsify the marinade, coating the ingredients beautifully. Extra virgin olive oil is recommended for its superior flavor.; Salt and freshly ground black pepper to taste: Essential for seasoning and enhancing all the flavors. Adjust to your preference.; Optional garnishes: Avocado slices, tortilla chips, tostadas, hot sauce, extra cilantro, lime wedges. These allow for customization and enhance the serving experience.

Ingredients

Scale

1 pound raw shrimp, peeled and deveined: Look for fresh, high-quality shrimp. Smaller to medium-sized shrimp work best as they absorb the marinade quickly and are easier to eat in a ceviche.
2 ripe but firm mangoes, diced: Choose mangoes that are sweet and fragrant but still firm enough to hold their shape when diced. Avoid overly ripe mangoes that might become mushy.
1 red onion, finely diced: Red onion provides a sharp and slightly pungent flavor that balances the sweetness of the mango and shrimp.
1 jalapeño pepper, seeded and minced (optional): Adds a touch of heat. Adjust the amount or omit entirely if you prefer a milder ceviche. Remember to handle jalapeños with care and wash your hands afterwards.
1/2 cup freshly squeezed lime juice: The star ingredient that “cooks” the shrimp and provides the essential citrus tang. Freshly squeezed is crucial for the best flavor.
1/4 cup chopped fresh cilantro: Adds a fresh, herbaceous note. If you are not a fan of cilantro, you can substitute with parsley, though it will slightly alter the flavor profile.
2 tablespoons olive oil: Adds richness and helps to emulsify the marinade, coating the ingredients beautifully. Extra virgin olive oil is recommended for its superior flavor.
Salt and freshly ground black pepper to taste: Essential for seasoning and enhancing all the flavors. Adjust to your preference.
Optional garnishes: Avocado slices, tortilla chips, tostadas, hot sauce, extra cilantro, lime wedges. These allow for customization and enhance the serving experience.

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Instructions

Prepare the Shrimp: Begin by ensuring your shrimp is properly prepared. If using frozen shrimp, thaw it completely according to package instructions. Pat the shrimp dry with paper towels. This step is important as excess moisture can dilute the marinade. Once dry, cut the shrimp into bite-sized pieces, about ½ inch to ¾ inch in size. Smaller pieces will marinate and “cook” faster and are easier to eat in the ceviche. Place the chopped shrimp in a non-reactive bowl, such as glass or ceramic. Avoid using metal bowls as they can react with the lime juice and affect the flavor.
Marinate the Shrimp in Lime Juice: Pour the freshly squeezed lime juice over the chopped shrimp, ensuring that all the shrimp pieces are submerged in the juice. The lime juice is acidic and will denature the proteins in the shrimp, effectively “cooking” it without heat. This process is what makes ceviche unique. Gently stir the shrimp to ensure even coating. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, or up to 1 hour. The marinating time will depend on the size of your shrimp pieces and your desired level of “cookedness”. The shrimp is ready when it turns opaque and pink, similar to cooked shrimp. If you prefer a firmer texture, marinate for the shorter end of the time range; for a more tender texture, marinate slightly longer. Don’t marinate for too long, as the shrimp can become rubbery if over-exposed to the acid.
Prepare the Vegetables and Mango: While the shrimp is marinating, prepare the remaining ingredients. Dice the red onion finely. Rinsing the diced red onion under cold water can help to mellow its sharpness if you prefer a milder onion flavor. Mince the jalapeño pepper, removing the seeds and membranes for less heat, or leaving some seeds in for more spice. Remember to wear gloves or wash your hands thoroughly after handling jalapeños to avoid irritation. Dice the mango into similar-sized pieces as the shrimp, about ½ inch to ¾ inch. Ensure the mango is ripe but firm to prevent it from becoming mushy in the ceviche. Chop the fresh cilantro. Having all the ingredients prepped and ready will make assembling the ceviche quick and easy once the shrimp is marinated.
Combine Ingredients: After the shrimp has marinated and is opaque and pink, drain off most of the lime juice. Leaving a little bit of the lime juice in the bowl is fine, but too much can make the ceviche overly acidic and watery. Add the diced red onion, minced jalapeño (if using), and diced mango to the bowl with the marinated shrimp. Gently toss all the ingredients together to combine them evenly.
Add Olive Oil and Cilantro: Drizzle the olive oil over the mixture. The olive oil adds a richness and depth of flavor, as well as helping to emulsify the dressing and coat all the ingredients beautifully. Add the chopped fresh cilantro. Cilantro provides a bright, fresh, and herbaceous counterpoint to the sweet mango, spicy jalapeño, and tangy lime. Toss everything together again to ensure the olive oil and cilantro are well distributed throughout the ceviche.
Season to Taste: Season the ceviche generously with salt and freshly ground black pepper. Taste and adjust the seasoning as needed. Ceviche often benefits from a good amount of salt to balance the acidity and bring out the flavors of the shrimp, mango, and other ingredients. You can also add a squeeze of extra lime juice if you prefer a more pronounced citrus flavor.
Chill and Serve: Cover the bowl and refrigerate the Mango Shrimp Ceviche for at least 15-20 minutes before serving. Chilling allows the flavors to meld together and enhances the refreshing quality of the dish. Ceviche is best served cold. While it can be served immediately after mixing, chilling for a short period significantly improves the overall taste and texture. Serve immediately after chilling for the best quality and flavor. Garnish with optional toppings like avocado slices, extra cilantro, or lime wedges just before serving.

Nutrition

Serving Size: one normal portion
Calories: 300
Fat: 15g
Protein: 25g