Imagine diving into a dish that tastes like pure sunshine on a plate—the perfect harmony of tender shrimp, juicy mango, creamy avocado, and zesty citrus in every bite! That’s the magic of Tropical Mango Shrimp Ceviche. It’s a vibrant, refreshing appetizer guaranteed to instantly transport you to a breezy beach, whether you’re hosting a summer gathering or just looking for something lively and light. Bright colors, bold flavors, and a melody of textures truly set this seafood ceviche apart from anything else you’ll make this week.
Ingredients You’ll Need
The brilliance of this dish comes from the fresh, simple ingredients working in perfect synergy. Each item adds its own burst of color, flavor, and texture, making this ceviche absolutely irresistible. Gather these essentials and you’ll be on your way to making your very own Tropical Mango Shrimp Ceviche!
- Shrimp: Pre-cooked, peeled, deveined, and chopped, shrimp forms the protein base and soaks up every tropical flavor.
- Mango: Use a ripe mango for luscious, sweet, and slightly tangy bites throughout your ceviche.
- Avocado: Adds a creamy, buttery texture that balances the acidity and brings a touch of richness.
- Red onion: Finely chopped for a sharp, colorful crunch and subtle bite without overpowering the dish.
- Cucumber: Peeled and diced to add cool, crisp notes and refreshing moisture—so important for balance!
- Jalapeño: Seeded and minced for gentle heat; feel free to keep a few seeds if you’re feeling bold.
- Cilantro: Freshly chopped for signature herbal brightness that livens up every spoonful.
- Lime juice: Freshly squeezed for vibrant acidity and the classic ceviche “cooking” effect.
- Orange juice: Just a couple tablespoons provides a subtle sweet citrus twist—so good with shrimp and mango!
- Salt and pepper: Taste and adjust to make sure all the tropical flavors sing together in perfect harmony.
How to Make Tropical Mango Shrimp Ceviche
Step 1: Mix the Ingredients
Grab a large mixing bowl and bring the party together—combine your chopped shrimp, mango, avocado, red onion, cucumber, jalapeño, and cilantro. Don’t rush this step; a gentle toss with a large spoon keeps everything chunky and gorgeous (no avocado mash wanted here!). You’ll instantly see the colorful, festive look that makes Tropical Mango Shrimp Ceviche a true showstopper.
Step 2: Add the Citrus Juices
Squeeze those limes and oranges right over the top, then stir everything carefully so each morsel gets a little citrusy love. This bright dressing is the heart of ceviche, infusing every bite with tang and letting the shrimp and mango shine.
Step 3: Season to Taste
This is your moment to make the Tropical Mango Shrimp Ceviche fit your exact cravings. Add a pinch or two of salt and a grind of pepper, then taste—don’t be shy! A little more acidity, a touch more salt, or a few extra jalapeño seeds can take it to the next level.
Step 4: Chill and Marinate
Cover the ceviche (plastic wrap or a tight-fitting lid works best) and let it chill in the fridge for at least 30 minutes. This not only blends all those vivid flavors beautifully, but also ensures your appetizer is perfectly cool and refreshing when served. The anticipation is real here!
Step 5: Serve and Savor
Ready to unveil your creation? Give the Tropical Mango Shrimp Ceviche one more gentle toss and transfer it to your favorite serving dish. Whether accompanied by chips, perched in a lettuce cup, or plated solo, it’s pure celebration in every bite!
How to Serve Tropical Mango Shrimp Ceviche
Garnishes
Top your ceviche with a flourish of fresh cilantro, an extra squeeze of lime, or thin slices of jalapeño if you love a visual pop and a little extra zing. Even a few mango tidbits scattered on top can make the bowl irresistible!
Side Dishes
This is the kind of appetizer that invites friends and family to dig in together. Try classic tortilla chips, crispy plantain chips, or even simple saltine crackers as dippers. For a lighter touch, spoon the ceviche into crisp butter lettuce leaves for ultra-refreshing hand-held bites.
Creative Ways to Present
If you want to wow the crowd, serve the Tropical Mango Shrimp Ceviche in individual martini glasses, mini mason jars, or even carved-out avocado halves. For parties, a large platter with lime wedges and colorful edible flowers brings the “tropical vacation” vibes straight to your table!
Make Ahead and Storage
Storing Leftovers
Leftover ceviche keeps surprisingly well in the fridge, tightly covered, for up to 1 day. However, because of the avocado and citrus, it’s best enjoyed fresh—after about 24 hours, the avocado may become soft and the mango less vibrant.
Freezing
Tropical Mango Shrimp Ceviche really shines when it’s fresh and bright, so freezing isn’t recommended. Fresh elements like avocado and mango don’t thaw well, and the texture of the shrimp can get watery if frozen and defrosted.
Reheating
This dish is best served straight from the fridge and should never be reheated, as heat can change the texture of the shrimp and turn the avocado mushy. Just give it a gentle stir and serve chilled for the ultimate experience!
FAQs
Can I use raw shrimp instead of cooked?
Yes, you can—but be sure to marinate the raw shrimp in the citrus juices for 30 to 45 minutes to let the acids “cook” the shrimp before mixing in the other ingredients. It’s a classic ceviche technique, just make sure your shrimp is very fresh!
What if I don’t like cilantro?
If cilantro isn’t your thing, feel free to swap it out for fresh parsley or chives. While cilantro brings signature Latin American flair, the ceviche will still be fantastic with a different green herb.
How spicy is this ceviche?
With the seeds removed from the jalapeño, the ceviche is mild with just a kiss of heat. For a spicier kick, keep some seeds or substitute in a serrano pepper for fiery results. Make it your own!
What’s the best type Appetizer
Look for ripe, slightly soft mangoes that yield to gentle pressure. Honey (Ataulfo) mangoes are particularly sweet and creamy, but any ripe variety works. Avoid fibrous or hard mangoes for the best texture.
Is Tropical Mango Shrimp Ceviche gluten free?
Absolutely! This ceviche is naturally gluten free, dairy free, and perfect for low-carb or Paleo eaters. Just pair it with gluten-free dippers if needed and enjoy with total confidence.
Final Thoughts
If you’ve been craving a getaway, start in your own kitchen with Tropical Mango Shrimp Ceviche. With every spoonful, you’ll taste the sunshine and sea breeze of the tropics. It’s so easy, so colorful, and so absolutely delicious—I hope your friends and family will adore it as much as mine do!
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Tropical Mango Shrimp Ceviche Recipe
- Total Time: 50 minutes (including chilling)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the vibrant flavors of the tropics with this refreshing Tropical Mango Shrimp Ceviche. Succulent shrimp, sweet mango, creamy avocado, and zesty citrus come together in a perfect harmony of taste and texture.
Ingredients
Shrimp Ceviche:
- 1 lb cooked shrimp, peeled, deveined, and chopped
- 1 ripe mango, peeled and diced
- 1 avocado, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup cucumber, peeled and diced
- 1 small jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1/3 cup fresh lime juice (about 3–4 limes)
- 2 tablespoons fresh orange juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chopped shrimp, mango, avocado, red onion, cucumber, jalapeño, and cilantro.
- Pour in the lime juice and orange juice, then stir until everything is coated evenly.
- Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
Gently toss to mix.
Season with salt and pepper to taste.
Serve chilled with tortilla chips, in lettuce cups, or as a light entrée.
Notes
- For a spicier version, keep the jalapeño seeds or use serrano peppers.
- If using raw shrimp, marinate it in the citrus juices for 30–45 minutes to ‘cook’ it before adding other ingredients.
- Best enjoyed the same day.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Latin American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 6g
- Sodium: 430mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 115mg
