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Mango ceviche is a delightful and refreshing dish combining the sweet tanginess of mangoes and fresh seafood. This recipe is perfect for a light lunch or an appetizer for a summer gathering. The vibrant colors and flavors of this mango ceviche will surely impress your guests. Let’s dive into the recipe and bring a taste of the tropics to your table!
A huge part of the reason I developed this recipe is that people are intrigued by ceviche. It’s a unique dish that requires no traditional cooking. With the perfect balance of flavors, you can create a dish that is fresh, flavorful, and perfect as an appetizer or dinner.
The sweet mango pairs well with the tender shrimp, cucumber, peppers, tomatoes, and onions. It’s the perfect light meal for hot summer days. No matter how you choose to enjoy this dish, the tropical flavors are sure to impress!
If you want more Latin Inspired dishes, check out my Camarones Al Ajillo, Chimichurri, Guacamole!
What is Ceviche?
Ceviche is a popular dish in many Latin American countries, particularly in coastal regions. It is made from raw fish or shrimp that is marinated in citrus juices, such as lemon or lime, which “cooks” the fish. You’ll also find onions, peppers, and herbs, creating a refreshing and flavorful dish.
The key to making the best ceviche is to use quality ingredients and plenty of flavor. Always use super fresh seafood and freshly squeezed citrus juice. The acid from the citrus juice “cooks” the seafood.
You will need to let the seafood marinate in the citrus juice until it’s “cooked” through, usually at least 30 minutes for shrimp.
Why You’ll Love Mango Ceviche 😋
- Quick and Easy: Although the preparation process can be familiar, this recipe is very straightforward and fool-proof. With just a few ingredients and 30 minutes to 1 hour of time, you can have fresh, vibrant mango ceviche using this “no cook” method.
- The Mangoes: The mangoes add vibrance and sweetness to this recipe, taking it to the next level. The smooth mango lime juice that the ceviche marinates in brings everything together.
- Versatile Dish: Classic ceviche is perfect for many occasions. It makes a delicious snack, a fresh summer side dish, or a healthy dinner. This recipe is perfect for any moment. It’s easy to whip up, and you can even serve it with cilantro lime rice and make mango ceviche bowls!
- Make Ahead: One of the best things about ceviche is that you can make it ahead of time so it’s ready to go for serving. Make the entire dish up to 24 hours in advance and store in the fridge until you are ready to serve.
Ingredients You Need
NOTE: The full list of ingredients with measurements is provided in the recipe card below.
While this recipe is amazing as is, you can easily adapt the ingredients to make it your own.
- Shrimp: I use large or extra large peeled and deveined shrimp. Use the freshest high-quality shrimp you can find for ceviche.
- Ripe Mangoes: Use ripe mangos to create the best flavor.
- Cilantro: If you don’t like cilantro, you can omit it, but it’s definitely a highlight of this delicious ceviche.
- Cucumber: A light and refreshing addition to the ceviche. You can omit, if desired.
- Tomato: Another fresh and flavorful addition to this dish. You can omit, if desired.
- Red Onion: If you substitute with a different type of onion, the flavor might be slightly different.
- Jalapeno Peppers: Add a little kick with fresh jalapeno peppers. If you want more of a spicy kick, you can use hot peppers like serrano peppers.
- Limes: You will need a lot of limes to make the fresh lime juice. The lime juice is the marinade to cook the shrimp.
- Tomato Cocktail (Optional): This adds delicious fresh flavor to the ceviche.
No-Cook Method
Traditional ceviche using a no-cook method to “cook” the fresh shrimp. The acid from the fresh citrus juice, usually lemon juice or lime juice, chemically “cooks” the shrimp instead of using heat.
Because the shrimp is not cooked via heat, you must make sure to use the freshest highest quality shrimp you can find. Chop the shrimp into small pieces to allow the shrimp to cook quickly and evenly.
By fully submerging the shrimp or fresh fish in a large bowl with citrus juice for at least 30 minutes, but ideally 2 hours, the shrimp will turn pink and opaque. It will be perfectly tender and delicious.
Once the shrimp is fully pink and opaque, you can mix it together with the remaining ceviche ingredients including fresh mango, veggies, and more.
Recipe Tips
Use ripe mangoes: Ripe mangoes will add sweetness and softness to this mango ceviche recipe. If your mangoes aren’t ripe, they will lack flavor and make it difficult to chew. Grab mangoes during mango season for the best flavor.
Make sure your shrimp is fully opaque: I’ve made this recipe many times, and shrimp doneness levels depend on many factors. It can take up to 30 minutes and as long as 4 hours. Covering your shrimp completely in fresh lime juice ensures that your shrimp will denature faster. When in doubt, allow it to sit longer.
Serve cold: Ceviche is served cold. If you’re making it for a gathering, keep it on ice for food safety.
Make it your own: The one thing I love about ceviche is how versatile it is. Want more spice? Add more jalapeños. Want less? Don’t add any! Add the desired amounts of most ingredients and tweak it how you want.
Frequently Asked Questions
When choosing protein, it’s important to choose a white fish that is firm and won’t break down quickly in the citrus marinade. Good options include Halibut, Tilapia, Cod, Sea Bass, Snapper, and Mahi Mahi. Fresh fish typically takes less time than shrimp, so you may need to adjust the “cook time.”
This is a common question with ceviche and the answer is yes! Although shrimp ceviche doesn’t require any actual cooking, the citrus juice cures the raw shrimp and “cooks” it without any heat.
Sure! If you don’t want to use raw fish or shrimp, you can fully cook it. Keep in mind that you won’t need the longer marinating time since the fish will already be cooked. Just mix together all of the ingredients, chill for at least 30 minutes and serve.
Serving Suggestions
As an appetizer or tapas:
- Serve in a small bowl or glass.
- Serve with tortilla chips, tostones (fried plantains), or tostadas.
As a main dish for lunch or dinner:
- Serve with cilantro lime rice or quinoa.
- Serve over a bed of fresh lettuce or greens.
Add garnishes:
- Serve with fresh cilantro or freshly sliced or cubbed avocado.
- Serve with lime wedges, on the side.
Storage Instructions
Ceviche is best to eat on the same day. However, you can store any leftovers in an airtight container for up to 2 days. The seafood will continue to “cook” in the lime juice, so the texture might change slightly.
No matter how you choose to eat this dish, you will enjoy delicious and refreshing mango ceviche!
Mango Ceviche
Ingredients
- 2 pounds shrimp peeled and deveined, shell off
- 1 cup freshly squeezed lime juice
- 1 large cucumber peeled, de-seeded and diced smaller
- 2 roma tomatoes de-seeded and diced small
- 1-2 jalapenos diced small
- ½ cup cilantro chopped fine
- 2 medium ripe mangoes diced small
- ½ small red onion diced small
- 2 teaspoons salt
- 1 teaspoon pepper
For the Mango Juice
- ½ ripe mango
- ¼ cup freshly squeezed lime juice
- 2 tablespoons tomato cocktail optional
- 6-8 dashes maggi liquid seasoning substitute for ½teaspoon of salt
Instructions
- Dice the shrimp into small pieces.
- Place diced shrimp in a bowl and pour lime juice over it to cover the shrimp completely. Mix, and season with salt and pepper.
- Let it marinate in the lime juice in the refrigerator and begin chopping your veggies.
- While the shrimp is marinating, dice the red onion, tomato, mango, cilantro, jalapeno, and cucumber. Add chopped veggies to ceviche, mix and put back in fridge.
- Combine the diced ripe mango, lime juice, Maggi seasoning, and tomato cocktail in a blender. Blend until smooth. Adjust seasoning to taste, adding more lime juice or Maggi seasoning if desired.
- Once the shrimp has turned opaque and is "cooked" by the lime juice, drain off excess lime juice.
- Pour the mango sauce over the shrimp and vegetable mixture in the bowl.
- Gently toss everything together until well combined and evenly coated with the mango sauce.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld together .Serve the mango ceviche cold as an appetizer or light meal.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This mango ceviche was so refreshing! I had it with tortilla chips and a cold drink.
Made this for our summer pool party and it was so refreshing.
I tried making this mango ceviche and it was absolutely refreshing, the mix of sweet mango with the citrus and seafood was perfect.
This recipe is delicious and fresh. I did not have mangoes easily accessible and used peaches! The dish was a hit!
I saw this mango ceviche on your Instagram and had to come here for the recipe! It looks so fresh and delicious. I can’t wait to try it!
This is my new favorite ceviche recipe! It’s light, healthy, and full of flavor.
I started getting into ceviches recently and this one is one of my faves. Its so delish
This recipe was so good. Each bite had so much flavor!!
Made this yesterday and it was AMAZING!!!!! Will definitely make it again and again!!