Shrimp Ceviche With Mango

I don’t know about you, but for me, ceviche conjures up images of a beach side resort boasting the freshest seafood imaginable. But hey, you really can get this classic Peruvian dish right at home. It’s a super simple, fresh dish that your friends will think you slaved over.

Although ceviche originates from Peru, many Latin coastal cultures enjoy this delicious appetizer. The ingredients will vary slightly depending on the local ingredients, but the basic dish is still the same. My version is not totally authentic, but it is what we like in our house.

Since I live in south Florida, I wanted to create a tropical version of Shrimp Ceviche. Mangos are plentiful here, and their sweetness pairs perfectly with the slight sweetness of the shrimp. You get tang from the onion and citrus, a little heat from the jalapeño, and a bit of extra sweetness from the coconut milk that adds to the tropical vibe.

Should you give Coconut Shrimp Ceviche with Mano a go? Absolutely! Trust me, your friends and family will thank you for this totally refreshing summer appetizer.

FAQs:

What is ceviche usually made of?Typically, ceviche is made from chunks of raw fish, shrimp, or shell fish marinated in the acid of fresh citrus juices. Chili peppers, onion, and cilantro add flavor, texture, and heat.

Can pregnant women eat ceviche?Pregnant woman should not consume raw or undercooked foods. Even though ceviche is “cooked” through the marination process, this method does not eliminate parasites or bacteria. If you would like to eat ceviche while pregnant, you should poach the seafood until it reaches an internal temperature 145ºF. After it is fully cooked, allow it to cool completely, then follow the remaining steps in the ceviche recipe. (Note: See the USDA’s Safe Minimum Internal Temperature Chart.)

Can you freeze ceviche?I don’t recommend freezing ceviche as it will definitely affect the taste and texture. Ceviche is best when eaten the same day as it is prepared. Even storing it in the fridge overnight will alter the texture.

Ingredients in Shrimp Ceviche:

• Raw shrimp: You can use cooked shrimp in a pinch.
• Lemon and lime juice: Use fresh squeezed for the best taste and results.
• Coconut milk: Adds a creaminess and slight sweetness bringing a tropical flair to the dish. Omit if you don’t like coconut milk.
• Mango: The sweetness balances with the heat from the jalapeños and pairs perfectly with shrimp.
• Red onion: Adds a tangy bite to the dish..
• Tomato: Roma or grape tomatoes work best for this recipe. Definitely skip the canned.
• Jalapeños: Add as much or as little as you like depending on how much heat you want.
• Cilantro: I can’t imagine ceviche without it, but if you don’t like it, skip it. Yes, I know, it’s a love or hate thing.
• Avocado: This is totally optional, but I like the creamy texture it adds. If you use it, stir it in just before serving.

How to Prepare Shrimp Ceviche with Mango:

You have three choices in the preparation of the shrimp for this recipe depending on your comfortability.

1. Cut the raw shrimp into bite-sized pieces, about half an inch. Place in a bowl and cover with the citrus juices. Allow the shrimp to marinate in the refrigerator for 30-45 minutes. The citric acid from the juices causes the shrimp’s flesh to denature giving it a cooked appearance. When the shrimp is “cooked,” the flesh will turn pink or white depending on the type of shrimp you purchased. NOTE: I only recommend this method if you have access to fresh, high quality shrimp from a fish monger you trust. This method does not kill any potential bacteria or parasites.
2. Lightly poach the shrimp before cutting up for your ceviche. To do this, bring a pot of water to a boil on the stove. Once the water boils, turn off the heat, and add the peeled and deveined shrimp. Allow the shrimp to poach until the flesh is no longer opaque, about 1-2 minutes depending on the size of the shrimp. Remove the shrimp from the hot water, and run under cold water to start the cooking process.
3. Purchase your shrimp already cooked. This is the safest method, but also the least authentic. You also run the risk of your shrimp turning rubbery in the citrus marinade if not consumed in a timely fashion. With that said, as long as you plan on eating the ceviche right away, it will still have a great flavor.

While the shrimp is marinating, or you’re waiting for the water to boil, prepare the vegetables for the ceviche. After chopping, add all the vegetables to a large bowl.

• Cut the top off the jalapeño, then slice in half lengthwise. Remove the seeds and ribs. Slice into strips, then finely dice. If you like more spice, keep some of the seeds and ribs intact.
• Dice the mango into half-inch cubes. If you’ve never worked with mango, see Mango.org for step-by-step photos on how to easily cut a mango.
• Finely dice the onion, and chop the tomatoes into quarter-inch pieces.
• Measure a half-cup of loosely packed cilantro leaves, then finely chop.
• Keep the bowl of vegetables in the refrigerator until ready to add the shrimp.
• When the shrimp are ready, cut into bite sized pieces (about half an inch). If you marinated raw shrimp, remove the shrimp from the citrus juice reserving the juice. Add your shrimp to the bowl with the chopped vegetables. Pour in the fresh citrus juice and coconut milk, and sprinkle in the salt and pepper. (It using raw shrimp, pour in half the citrus juice from the shrimp marinade.) Stir all ingredients to combine well. Refrigerate for 30 minutes before serving. Pour off most of the liquid before serving, and stir in diced avocado if using just before serving.

Shrimp Ceviche Serving Suggestions:

• Serve as an appetizer with your favorite tortilla chips, plantain chips, or saltine crackers.
• Try topping a tostada with ceviche for a light lunch.
• Top a salad with ceviche for a light and healthy low-carb lunch.

More Seafood Recipes:

• Grilled Shrimp Tacos
• Crab Stuffed Mushrooms
• Blackened Fish Tacos
• Shrimp Scampi Primavera

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Ingredient Substitutions:

• Shrimp: Try scallops, langostino, or a firm fleshed fish.
• Mango: Pineapple, papaya, or peach or good substitutes if you don’t have access to fresh mango.
• Jalapeño: If you like a bit more spice in your life, use Serrano pepper instead.
• Red onion: White onion is fine to use if that’s what you have on hand.
• Coconut milk: Simply omit if you don’t like it.

Ingredient Tip:

• If you use fish, consider using a variety such as: mahi mahi, rock fish, sole, grouper, or bass.

Recipe Notes:

• If you are not poaching the shrimp, it is imperative that you use high quality, fresh shrimp from a fish monger you trust.
• See Mango.org for step-by-step photos on how to easily cut a mango.
• I like to use a hand pressed citrus juicer to make juicing lemons and limes super easy.
• These stainless steel bowls nest inside each other for easy storage.

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