Best 3 Mango Shrimp Ceviche Recipes

Embark on a culinary journey to the vibrant coastal regions of South America with our tantalizing Mango Shrimp Ceviche recipe. This refreshing seafood dish, originating from Peru, combines the zesty flavors of citrus, the sweetness of ripe mangoes, and the succulent texture of shrimp, creating a delightful symphony of flavors.

In this comprehensive guide, we present two variations of this classic ceviche recipe. The first recipe adheres to the traditional Peruvian method, featuring a leche de tigre marinade that gently "cooks" the shrimp in a bath of citrus juices, while preserving its delicate texture. The second recipe offers a modern twist, incorporating coconut milk into the marinade, adding a touch of creaminess and tropical flair.

Both recipes provide step-by-step instructions, ensuring that even novice cooks can master this ceviche. We guide you through the process of selecting the freshest ingredients, preparing the marinade, and marinating the shrimp. You'll also learn how to prepare the accompanying garnishes, such as red onions, cilantro, and avocado, which add color, texture, and a burst of freshness to the dish.

Our Mango Shrimp Ceviche recipes are perfect for various occasions. Whether you're hosting a summer party, looking for a light and healthy lunch option, or simply craving a taste of Latin American cuisine, these recipes will surely impress your taste buds.

So, gather your ingredients, sharpen your knives, and prepare to dive into the vibrant world of ceviche. Let's embark on this culinary adventure together!

Check out the recipes below so you can choose the best recipe for yourself!

CEVICHE (SHRIMP AND GROUPER) WITH SERRANO CHILES, MANGO, SMOKED TOMATOES, CRISPY PLANTAIN CHIPS

Ceviche (Shrimp and Grouper) with Serrano Chiles, Mango, Smoked Tomatoes, Crispy Plantain Chips image

Provided by Bobby Flay

Categories appetizer

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

1 pound fresh grouper or pink snapper, skinned and cut in half lengthwise, then cut into small dice
12 large cooked shrimp, shelled, deveined and halved
1/2 cup fresh lime juice
1/2 cup fresh orange juice
1/4 cup finely chopped fresh cilantro, plus leaves for garnish
1 or 2 serrano chiles, finely diced depending on how spicy you like
1 small ripe mango, peeled, halved, pitted and finely diced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus more for serving
1/4 cup Pickled Red Onions, recipe follows, for garnish
Lime zest, for garnish
Crisp plantain chips, for garnish
1 pint grape tomatoes
1 tablespoon canola oil
Kosher salt and freshly ground black pepper, for seasoning
1 1/2 cups red wine vinegar
2 tablespoons sugar
1 teaspoon mustard seeds
Kosher salt
1 small red onion, halved and thinly sliced

Steps:

Place the grouper and shrimp in a large bowl. Toss with the lime and orange juice and let stand for 30 minutes. Strain the grouper and shrimp and place in a separate bowl.
Add the Cold-Smoked Grape Tomatoes, cilantro, onions, chiles, mango, salt and pepper and toss gently to combine. Drizzle with the olive oil and toss.
Place the ceviche on a serving platter or on individual plates. Drizzle with a bit more olive oil. Garnish with Pickled Red Onions, lime zest and plantain chips.
Put a handful of hot coals in the bottom of a smoker. Scatter the hickory chips over the top. Put a try of ice on the bottom grate. Put the cooking grate above the ice tray. When the temperature of the smoker reaches 100 degrees F, toss the tomatoes with the canola oil and sprinkle with salt and pepper. Place the tomatoes on the top grate. Close the smoker and smoke the tomatoes for 10 to 20 minutes, depending on how smoky you want them.
Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours.

MANGO SHRIMP CEVICHE

Mango Shrimp Ceviche image

This recipe is great for those hot, summer days. It is both light and healthy and soooo refreshing! It is also very easy to make. Enjoy!

Provided by Michelle Wise

Categories Seafood Appetizers

Time 30m

Number Of Ingredients 8

Ingredients

1 mango
3/4 lb raw, deveined and shelled shrimp
1 cucumber
1-2 tomatoes
1/2 c fresh cilantro
1/2 red onion
3-4 limes
dash(es) salt

Steps:

1. Place the shrimp in boiling water for 2-3 minutes or until they are pink and no longer translucent (do not overcook or they will be rubbery and tough). Drain and plunge them into a bowl of ice water. Let them chill while you do the next step.
2. Chop the mango, cucumber(scrap out the seeds first), tomatoes(I use Roma), cilantro, and red onion. Drain and chop the shrimp. Place the all the ingredients in a bowl. Add salt to taste and the juice of the limes and toss.
3. Chill for about an hour and serve with tortilla chips or on tostada shells.

SHRIMP AND MANGO CEVICHE

Shrimp and Mango Ceviche image

Ceviche is a popular appetizer (or light snack) in Central America. It can be portioned into individual servings, or it can be served in a large bowl and presented as an appetizer to share with friends. This recipe from Belize includes fresh mango for a sweet, fruity finish. And, like other Ceviche recipes, it can be portioned...

Provided by Vickie Parks

Categories Seafood Appetizers

Time 30m

Number Of Ingredients 10

Ingredients

3/4 lb shrimp, peeled and deveined (about 30)
1 small red onion, chopped
5 to 6 Tbsp fresh lime juice (about 5 or 6 limes)
1/4 cup fresh cilantro, chopped
1 large mango, peeled and pitted and chopped into bite-size pieces
3 large tomatoes, diced (about 3 cups total)
1 small habanero pepper, seeded and minced
1/2 tsp sea salt (or to taste)
6 lettuce leaves, kept whole
6 sprig(s) fresh cilantro leaves

Steps:

1. Bring a medium pot of water to a boil. Stir a tsp of salt into the boiling water. Add shrimp and cook about 1 to 2 minutes or just until they turn pink. Pour into a colander and rinse shrimp under cool running water until cooled. Drain again. Cut shrimp into 1/2-inch pieces and place in a mixing bowl.
2. Add the onion, lime juice, cilantro, mango, tomato, habanero, and salt to the bowl, and toss well.
3. Place a lettuce leaf in 6 individual fruit bowls. Divide the Ceviche among the 6 bowls, spooning it over the lettuce leaves. To garnish, add a sprig of fresh cilantro to each serving.
4. Cover bowls with plastic wrap and chill for at least 1 hour. Serve chilled as a light lunch or appetizer.

Tips:

Choose ripe mangoes: The sweeter the mangoes, the better the ceviche. Look for mangoes that are slightly soft to the touch and have a deep yellow color.
Use fresh shrimp: For the best flavor, use fresh shrimp that has been peeled and deveined. If you are using frozen shrimp, thaw it completely before using.
Use a sharp knife: A sharp knife will make it easier to cut the shrimp and mango into small pieces.
Marinate the ceviche for at least 30 minutes: This will allow the flavors to meld and develop.
Serve the ceviche chilled: Ceviche is best served chilled, so make sure to refrigerate it for at least 30 minutes before serving.
Garnish the ceviche with fresh herbs: Fresh herbs, such as cilantro, mint, or parsley, will add a pop of color and flavor to the ceviche.

Conclusion:

Mango shrimp ceviche is a refreshing and delicious seafood dish that is perfect for a summer party or get-together. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and healthy meal, give mango shrimp ceviche a try!