Shrimp & Mango Ceviche

Shrimp and Mango CevicheDifficulty: easy

Category: appetizer OR salad OR sauce

Time: 10 minutes cook/prep; 1 hour chill

Servings: 6-8

This fully cooked, brightly flavored ceviche is good enough to eat all by itself, piled into bowls over shredded lettuce, or served as an appetizer or light lunch. But don’t hesitate to scoop it up and lay it over chicken breast, or grilled steak.



-3/4 pound (about 30) medium peeled-and-deveined shrimp
-1/2 cup finely chopped red onion
-6 Tbsp lime juice
-1/4 cup roughly chopped cilantro
-1 large mango, peeled, pitted and chopped
-1 tomato, cored and chopped
-1 or 2 jalapeño or Serrano peppers, seeded (if desired) and finely chopped
-3/4 tsp fine sea salt


Bring a medium pot of generously salted water to a boil. Add shrimp and cook until pink and cooked through, 1 to 2 minutes. Drain, rinse under cold running water and drain again.

Chop shrimp into 1/2-inch pieces and transfer to a large bowl. Add onion, lime juice, cilantro, mango, tomato, peppers and salt and toss well. Cover and chill until cold, about 1 hour.

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