Mango Shrimp Ceviche (Print Version)
A bright chilled mango shrimp ceviche with lime, avocado, jalapeno, cilantro, and crisp cucumber.
# Ingredients:
For the shrimp
01 -
1 lb (450 g) raw medium shrimp, peeled and deveined
02 -
1 teaspoon kosher salt, plus more for the water
03 -
Cold water and ice, for cooling
For the ceviche
04 -
1 large ripe but firm mango, diced
05 -
1 medium avocado, diced
06 -
1/2 cup (120 ml) fresh lime juice, from 4-5 limes
07 -
2 tablespoons fresh orange juice
08 -
1/2 small red onion, finely diced
09 -
1/2 cup diced English cucumber
10 -
1 jalapeno, seeded and minced
11 -
1/3 cup chopped fresh cilantro
12 -
1/4 teaspoon black pepper
13 -
Tortilla chips or tostadas, for serving
# Instructions:
01 -
Bring a medium pot of salted water to a gentle boil. Add the shrimp and cook for 1-2 minutes, until pink, firm, and opaque.
02 -
Drain the shrimp and rinse under cold water, or transfer to an ice bath for 2 minutes. Pat dry and chop into bite-size pieces.
03 -
In a large bowl, stir together lime juice, orange juice, 1 teaspoon kosher salt, and black pepper.
04 -
Add the shrimp, mango, red onion, cucumber, jalapeno, and cilantro to the bowl. Toss gently until everything is coated in citrus.
05 -
Cover and refrigerate for 15-20 minutes so the flavors blend and the onion softens slightly.
06 -
Fold in the diced avocado just before serving. Taste and adjust with more salt or lime juice if needed. Serve cold with tortilla chips or tostadas.
# Notes:
01 -
Best served the same day, within 24 hours.
02 -
Use ripe but firm mango and avocado for the cleanest texture.
03 -
For precooked shrimp, skip the poaching step and marinate briefly in the citrus base.