Best 2 Shrimp And Mango Ceviche Recipes

Embark on a culinary journey to the vibrant coastal flavors of Latin America with our tantalizing Shrimp and Mango Ceviche recipe. This delectable dish, originating from the shores of Peru, offers a refreshing blend of tangy citrus, succulent shrimp, and sweet tropical mango. Dive into the art of ceviche, a traditional technique that uses the natural acidity of citrus juices to gently "cook" the shrimp, resulting in a tender and flavorful seafood experience. Our recipe guide provides step-by-step instructions to create this classic ceviche, along with variations and additional recipes to elevate your culinary repertoire. Discover the secrets to achieving the perfect balance of flavors and textures, and impress your friends and family with this vibrant and healthy dish. Whether you prefer a classic ceviche, a spicy version with a kick, or a delightful twist with grilled shrimp, our article has it all. Get ready to savor the taste of sunshine and the spirit of Latin American cuisine with our Shrimp and Mango Ceviche recipes.

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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.

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:

For the freshest ceviche, use sushi-grade shrimp and ripe mangoes.
If you don't have sushi-grade shrimp, you can cook regular shrimp before adding them to the ceviche.
To make the ceviche more flavorful, marinate the shrimp and mango in the lime juice for at least 30 minutes before serving.
Add other vegetables to the ceviche, such as chopped red onion, cucumber, or avocado.
Serve the ceviche with tortilla chips, crackers, or tostadas.

Conclusion:

Shrimp and mango ceviche is a refreshing and delicious dish that is perfect for a summer party or potluck. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and healthy meal, give this shrimp and mango ceviche a try.