Shrimp Ceviche with Mango | CookOS

Shrimp Ceviche with Mango

Name: Shrimp Ceviche with Mango
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 lbs shrimp, peeled and deveined; 1 cup lemon juice; 1 cup lime juice; 1 medium red onion, finely diced; 2 roma tomatoes, diced; 1 large cucumber, peeled and diced; 1 large mango, diced; 2 jalapeños, finely diced; 1 bunch cilantro, chopped; 2 tbsp olive oil; salt, to taste; black pepper, to taste; Tostadas, for serving; Mayonnaise, for serving; Hot sauce, for serving

Shrimp ceviche with mango is a refreshing Mexican appetizer where raw shrimp is cured in citrus juice and tossed with fresh mango, cucumber, tomato, and jalapeño. The fruit adds natural sweetness that balances the zesty lime and lemon cure.

🌍Mexican 🏷️Shrimp ceviche 🏷️Ceviche 🏷️Shrimp 🏷️Mango Appetizer

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Total

2h 20m

Servings

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by lowcarblove

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Ingredients

2 lbs shrimp, peeled and deveined
1 cup lemon juice
1 cup lime juice
1 medium red onion, finely diced
2 roma tomatoes, diced
1 large cucumber, peeled and diced
1 large mango, diced
2 jalapeños, finely diced
1 bunch cilantro, chopped
2 tbsp olive oil
salt, to taste
black pepper, to taste
Tostadas, for servingoptional
Mayonnaise, for servingoptional
Hot sauce, for servingoptional

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Instructions

1
Place the shrimp in a large glass baking dish and finely chop or dice them into bite-sized pieces.
2
Season the shrimp with salt and pepper.
3
Pour the lemon and lime juice over the shrimp, ensuring they are fully submerged. This will 'cook' the shrimp.
4
Cover the dish and refrigerate for about 2 hours, or until the shrimp are opaque and firm.
5
Once the shrimp is cooked, add the diced red onion, tomato, cucumber, mango, jalapeño, and chopped cilantro to the dish.
6
Gently mix all the ingredients together until well combined.
7
Drizzle with olive oil, squeeze in a little more fresh lime juice, and season with additional salt and pepper to taste. Give it a final mix.
8
To serve, spread a thin layer of mayonnaise on a tostada, top with a generous amount of ceviche, and finish with a dash of your favorite hot sauce.

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Tips & Notes

Pro tips

Pat the shrimp completely dry before adding it to the citrus mixture to ensure proper curing and prevent excess liquid.
Taste and adjust the citrus balance as you build the ceviche—add more lime for brightness or reduce acid if the mixture becomes too sharp.
Dice all vegetables to similar sizes so they cure and distribute evenly throughout the dish.
Assemble and serve immediately after combining ingredients to preserve the crunch of cucumber and the firmness of the mango.

Substitutions

White fish (halibut, flounder) → shrimp (cures faster, typically 10–15 minutes)
Lime juice only → lemon and lime (lime alone can taste one-note; the blend adds depth)
Red onion → white onion (milder flavor, less bite)
Jalapeño → serrano pepper (spicier heat)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 24 hours; the shrimp softens and citric acid intensifies over time, so serve within 1–2 hours of assembly for best texture.

Common Questions

How long does shrimp need to cure in the lemon and lime juice?

Shrimp typically cures for 15–30 minutes in citrus juice until the exterior turns opaque and firm. Thinner pieces cure faster; do not over-cure or the texture becomes rubbery.

Can I use frozen shrimp for ceviche?

Yes, use high-quality frozen shrimp that has been thawed completely and patted dry. Ensure it is sushi-grade or frozen at sea for food safety.

What is the best way to store leftover ceviche?

Store in an airtight container in the refrigerator for up to 24 hours. The texture softens over time as the citric acid continues to cure the shrimp.

Can I make ceviche ahead of time?

Prepare the individual components ahead, but assemble no more than 1–2 hours before serving to keep the shrimp and vegetables crisp.

Is ceviche safe to eat if the shrimp is raw?

The citric acid from lemon and lime juice denatures the shrimp protein, making it safe to eat. Always use sushi-grade or frozen-at-sea shrimp for food safety.