Mango Ceviche
Enjoy fresh and vibrant flavors with this easy Mango Ceviche recipe.
Servings: 8
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
Storage: Store leftover mango ceviche in a sealed container in the fridge for up to 2 days.
Nutrition
Calories: 219kcal