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5.0 from 3 votes

Mango Ceviche

a delicious, refreshing, ceviche recipe

Prep Time
15 mins
Cook Time
2 hrs
Servings: 8
Calories: 219 kcal
Course: Dinner
Cuisine: South American , American , Mexican , Colombian

Ingredients

  • 2 lbs Shrimp shell off, tail off, deveined
  • 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 jalapeños diced small
  • ½ cup cilantro chopped fine
  • 2 medium ripe mangoes diced small
  • ½ small red onion diced small
  • 2 teaspoon salt
  • 1 teaspoon pepper
For the Mango Juice
  • ½ ripe mango
  • ¼ cup lime juice
  • 2 tbsps tomato cocktail optional
  • 6-8 dashes maggi liquid seasoning substitute for ½teaspoon of salt

Instructions

    Cup of Yum
  1. Dice the shrimp into small pieces.
  2. Place diced shrimp in a bowl and pour lime juice over it to cover the shrimp completely. Mix, and season with salt and pepper.
  3. Let it marinate in the lime juice in the refrigerator and begin chopping your veggies.
  4. 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.
  5. 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.
  6. Once the shrimp has turned opaque and is "cooked" by the lime juice, drain off excess lime juice.
  7. Pour the mango sauce over the shrimp and vegetable mixture in the bowl.
  8. Gently toss everything together until well combined and evenly coated with the mango sauce.
  9. 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.

Nutrition Information

Calories 219kcal (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 219

% Daily Value*

Calories 219kcal 11%

* Percent Daily Values are based on a 2,000 calorie diet.