this Tropical Mango Shrimp Ceviche An easy, no-cook appetizer or light meal that’s always a hit. It’s full of fresh, vibrant fruits and vegetables, succulent shrimp, and a lime juice marinade. It’s gluten-free, paleo-friendly, and Whole30-friendly!
Easy Ceviche Shrimp Recipe
If you’ve never had the pleasure of trying shrimp ceviche, this Tropical Mango Shrimp Ceviche is the perfect place to start.
Ceviche is a traditional Latin American dish made from raw seafood marinated in citrus juice and other seasonings.
This recipe is full of tropical flavors and bursting with vibrant colors, perfect for those hot summer nights when you don’t want to heat up the kitchen with the oven! Serve alone or with potato chips!
What’s the Difference Between Cocktail Shrimp and Ceviche?
The main difference is that a shrimp cocktail starts with cooked shrimp, while ceviche is made with raw shrimp “cooked” in citrus juice.
What Is Ceviche Made From?
- fruits and vegetables: We use a bright, fresh combination of grape tomatoes, mango, orange, red onion, jalapeño and avocado.
- shrimp: Use fresh wild caught prawns that have been peeled, gutted and minced.
- Salt: Enhance the tropical flavors of shrimp ceviche.
- Lime Juice: Lime juice is the key to “cooking” the shrimp. It also adds a bright, tangy flavor. Use fresh lime juice!
- coriander: Can be used for decoration if desired.
How to Make Shrimp Ceviche
Since this shrimp ceviche recipe requires no cooking, prep time is super fast!
- Combine and season: In a bowl, combine tomatoes, mango, orange, red onion, and jalapeños. Add the shrimp, salt, and lime juice, and toss to combine.
- Cover and cool: Cover bowl and refrigerate for 20 minutes or until shrimp turn a white/pink opaque color.
Avoid raw shrimp?
If you’re uncomfortable cooking without heat in this recipe, that’s totally fine. You can cook the shrimp first any way you like! I love my fast, Fried Shrimp for 10 minutes.
Alternatively, you can cook the shrimp in boiling water for 2-3 minutes, until the shrimp are opaque. After a few minutes, transfer the shrimp to an ice water bath to stop the cooking process.
How long do raw shrimp need to sit in lime juice?
Although it depends on the size of the shrimp, for this recipe I usually plan on about 20 minutes to make sure the shrimp are safe to eat.
The best way to tell if shrimp are “cooked” is by looking at the color. It’s clear at first, then as it “cooks” it becomes more opaque and white/pink.
Is ceviche technically raw?
Technically, no. While shrimp ceviche doesn’t require any actual cooking, it does require a citrus marinade, which breaks down the proteins in the shrimp and “cooks” it without heat.
However, since there’s no heat involved, it won’t kill any bacteria like heat would. So the key to safe ceviche is making sure you’re using the freshest shrimp possible. If there is any doubt about the quality of the prawns, then it is best to cook them well.
Tips and Notes
- Use fresh shrimp. Use the freshest shrimp you can find. The fresher the shrimp, the less chance it has of harmful bacteria. Your best bet is to use a trustworthy fishmonger who, without a doubt, is bringing in super fresh prawns.
- Chop everything evenly. Make sure that all fruits and vegetables are cut into small pieces and uniform in size so they are well mixed together.
- Cut the shrimp into small pieces. Peeled and gutted fresh shrimp should also be cut into small pieces to accompany fruits and vegetables. This keeps the dish consistent while also ensuring that the shrimp are fully “cooked” within 20 minutes.
Edible advice
Ceviche is traditionally eaten as is or with some sort of dipping sauce. Tortilla chips or plantain chips are delicious options, or you can pile them on top of tostadas. The salty crunch pairs perfectly with the bright, fresh flavors of the ceviche!
This Shrimp Ceviche makes a delicious, light lunch or dinner, or as a side dish to many different entrees. Here are some ideas:
how to store
Shrimp ceviche is best eaten fresh, but any leftovers can be stored in an airtight container in the refrigerator for 1-2 days after assembly.
More Shrimp Recipes You’ll Love
Watch the video:
- 1 cup grape tomato Chopped
- 1 mango Diced (about 1 1/2 cups)
- 1 navel orange Divided and diced (about 1 cup)
- 1/2 Shallot finely diced
- 1/8 cup chopped jalapeños Elective
- 1 pound Wild caught peeled and gutted shrimp chopped (see note on raw shrimp)
- 1/2 teaspoon fine sea salt
- 1/4 cup lime juice
- 1 avocado diced
- 1/4 cup fresh cilantro coarsely chopped (optional)
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In a large bowl, combine tomatoes, mango, orange, red onion, and jalapeños (if using).
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Stir in shrimp and season with salt.
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Add lime juice and stir.
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Cover and refrigerate for 20 minutes. When the shrimp is “cooked” in the lime juice it should have an opaque color (more white or pink rather than transparent).
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Before serving, gently stir in diced avocado and cilantro (if adding).
- There are several different options for the shrimp in this recipe. You can use raw shrimp if you prefer, as the lime juice will “cook” the shrimp. But, while it’s technically cooked in acid, it won’t kill any bacteria since there’s no heat involved, so if you’re using raw shrimp, start with the best and freshest you can find The shrimp are important to start with. If you’re not a fan of starting this recipe with raw seafood, it’s perfectly fine to make this with cooked shrimp! Alternatively, you can cook the shrimp in boiling water for 2-3 minutes, until the shrimp are opaque. Then transfer the shrimp to an ice water bath to stop cooking. Choose the option that works for you and your family!
- This recipe was originally published in 2014 and republished in 2020 with updated photos.
Calories: Chapter 376kcalcarbohydrate: 57Gprotein: 11.5Gfat: 15GSaturated fat: 2Gcholesterol: 43mgsodium: Chapter 424mgfiber: 13.5Gsugar: 32G
