Best 3 Mango Shrimp Ceviche Recipes

Mango shrimp ceviche is a tantalizing seafood dish that combines the vibrant flavors of fresh mango, succulent shrimp, and zesty citrus juices. Originating from the coastal regions of Latin America, this ceviche recipe is a harmonious blend of sweet, tangy, and savory notes, creating a refreshing and flavorful dish perfect for any occasion. Whether you're hosting a summer party or simply looking for a light and healthy meal, mango shrimp ceviche is sure to impress with its vibrant colors and exotic flavors.

Here are our top 3 tried and tested recipes!

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.

MANGO SHRIMP CEVICHE

Mango Shrimp Ceviche image

This recipe is great for those hot, summer days. It is both light and healthy and soooo refreshing! It is also very easy to make. Enjoy!

Provided by Michelle Wise

Categories Seafood Appetizers

Time 30m

Number Of Ingredients 8

Ingredients

1 mango
3/4 lb raw, deveined and shelled shrimp
1 cucumber
1-2 tomatoes
1/2 c fresh cilantro
1/2 red onion
3-4 limes
dash(es) salt

Steps:

1. Place the shrimp in boiling water for 2-3 minutes or until they are pink and no longer translucent (do not overcook or they will be rubbery and tough). Drain and plunge them into a bowl of ice water. Let them chill while you do the next step.
2. Chop the mango, cucumber(scrap out the seeds first), tomatoes(I use Roma), cilantro, and red onion. Drain and chop the shrimp. Place the all the ingredients in a bowl. Add salt to taste and the juice of the limes and toss.
3. Chill for about an hour and serve with tortilla chips or on tostada shells.

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:

Choose the freshest ingredients: High-quality, fresh ingredients are essential for making a delicious ceviche. Look for firm, ripe mangoes, succulent shrimp, and brightly colored vegetables.
Use a sharp knife: A sharp knife will help you make clean, even cuts and prevent the ingredients from getting bruised.
Don't overcook the shrimp: Shrimp should be cooked just until it turns opaque and pink. Overcooking will make it tough and rubbery.
Use a good quality ceviche marinade: The marinade is what gives ceviche its characteristic flavor. Use a combination of citrus juices, herbs, and spices that you enjoy.
Let the ceviche marinate for at least 30 minutes: This will allow the flavors to meld and develop. For best results, marinate the ceviche for several hours or overnight.
Serve the ceviche chilled: Ceviche is best served chilled. This will help to keep the fish firm and prevent it from becoming too acidic.

Conclusion:

Mango shrimp ceviche is a refreshing, flavorful dish that is perfect for a summer party or gathering. It is easy to make and can be tailored to your own taste preferences. With its combination of sweet, sour, and savory flavors, mango shrimp ceviche is sure to be a hit with your guests. So, if you're looking for a new and exciting way to enjoy shrimp, give mango shrimp ceviche a try. You won't be disappointed!