Mango Shrimp Ceviche Recipe

Mango: Adds a sweet and tropical flavor to the ceviche.

Cucumber: Provides a refreshing crunch and balances the sweetness of the mango.

Tomato: Adds juiciness and a slight acidity to the dish.

Red onion: Offers a sharp, tangy flavor that complements the other ingredients.

Cilantro: Adds a fresh, herbaceous note to the ceviche.

Lime juice: Provides acidity that helps to 'cook' the shrimp and adds a zesty flavor.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a mild heat and depth to the dish.

When preparing the mango, make sure to choose ripe but firm fruits to ensure a good texture in the ceviche. To easily dice the mango, slice off the sides around the pit, score the flesh in a grid pattern, and then scoop out the cubes with a spoon. This method helps maintain the integrity of the mango pieces and ensures they blend well with the other ingredients.

• Shrimp - Substitute with hearts of palm: Hearts of palm have a similar texture to shrimp and can absorb the flavors of the marinade well.

• Shrimp - Substitute with artichoke hearts: Artichoke hearts provide a tender and slightly tangy flavor that complements the other ingredients.

• Shrimp - Substitute with jackfruit: Young green jackfruit has a fibrous texture that mimics the chewiness of shrimp.

• Shrimp - Substitute with tofu: Firm tofu can be diced and marinated to take on the flavors of the ceviche, providing a protein-rich alternative.

• Shrimp - Substitute with mushrooms: Sliced mushrooms, such as oyster or king oyster mushrooms, have a meaty texture that works well in ceviche.

• To keep your mango shrimp ceviche fresh and flavorful, store it in an airtight container. This prevents the ingredients from absorbing other odors in the fridge.

• Place the container in the refrigerator. The ceviche will stay fresh for up to 2 days. Beyond this, the texture of the shrimp and vegetables may start to degrade.

• If you need to store it for longer, freezing is an option. However, be aware that the texture of the mango and cucumber may change upon thawing.

• To freeze, transfer the ceviche to a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.

• Label the container with the date to keep track of its freshness. Frozen ceviche can be stored for up to 1 month.

• When ready to enjoy, thaw the ceviche in the refrigerator overnight. Avoid thawing at room temperature to maintain food safety.

• Once thawed, give it a good stir to redistribute the lime juice and seasonings. Taste and adjust the salt and pepper if needed, as freezing can sometimes dull the flavors.

• Serve chilled and enjoy the burst of freshness from your carefully stored mango shrimp ceviche.

• If you find yourself with leftover mango shrimp ceviche, the best way to enjoy it again is to avoid traditional reheating methods, as ceviche is typically served chilled. Instead, consider these creative approaches:
  • Refreshing the flavors: Add a splash of fresh lime juice and a pinch of salt to revive the bright, zesty notes. This will help to enhance the mango and vegetables.
  • Serve with a twist: Transform your leftover ceviche into a new dish. Serve it over a bed of mixed greens or lettuce for a refreshing salad. You can also use it as a topping for tacos or nachos.
  • Chill and serve: Simply give the ceviche a good stir and let it sit in the refrigerator for a few minutes to ensure it is thoroughly chilled before serving again. This will help maintain its fresh and vibrant taste.
  • Add new ingredients: To give your leftover ceviche a new life, consider adding some freshly diced avocado or a handful of corn kernels. These additions can add a new texture and flavor dimension to the dish.
  • Use as a dip: Pair your leftover ceviche with tortilla chips or pita bread for a delightful and refreshing dip. This can be a great way to enjoy the ceviche without needing to reheat it.

• Large mixing bowl: A spacious container to combine all the ingredients thoroughly.

• Cutting board: A sturdy surface to dice the mango, cucumber, tomato, and finely chop the red onion and cilantro.

• Chef's knife: A sharp knife to efficiently and precisely cut the fruits and vegetables.

• Measuring cups: Tools to accurately measure the quantities of mango, cucumber, and tomato.

• Measuring spoons: Tools to measure the exact amounts of salt, black pepper, and lime juice.

• Citrus juicer: A tool to extract fresh lime juice easily.

• Mixing spoon: A utensil to mix the ingredients together evenly.

• Refrigerator: An appliance to chill the ceviche and allow the flavors to meld.

Prepare ingredients in advance: Dice the mango, cucumber, tomato, and chop the cilantro ahead of time and store them in separate containers.

Use a food processor: Finely chop the red onion quickly by pulsing it in a food processor.

Pre-squeeze lime juice: Squeeze the lime juice and store it in a small container to save time during assembly.

Batch preparation: Make a larger batch and store it in the fridge for quick meals throughout the week.

Chill serving bowls: Place serving bowls in the fridge beforehand to keep the ceviche chilled longer.