Name: Mango Shrimp Ceviche
Ingredients: 1 pound cooked large shrimp, cut into bite-sized pieces; 1 cucumber, cut into bite-sized pieces; 1 pint cherry tomatoes, halved; 1 jalapeno pepper, thinly sliced; 1 fresh mango, peeled, pitted, and cut into bite-sized pieces; 1 lime, juiced (or more to taste); 2 tablespoons chopped fresh cilantro; 1 tablespoon chili lime seasoning (such as Tajin®), or to taste

Description

This vibrant Mango Shrimp Ceviche is a tropical twist on a Latin American classic. Juicy shrimp, ripe mango, crisp red onion, and zesty lime juice come together for a refreshing, no-cook dish that’s perfect for warm-weather meals, light lunches, or elegant appetizers. Sweet, tangy, and a little spicy, it’s easy to customize and ideal for serving with chips, on tostadas, or straight from the bowl.

Ingredients

Scale

1 pound cooked large shrimp, cut into bite-sized pieces
1 cucumber, cut into bite-sized pieces
1 pint cherry tomatoes, halved
1 jalapeno pepper, thinly sliced
1 fresh mango, peeled, pitted, and cut into bite-sized pieces
1 lime, juiced (or more to taste)
2 tablespoons chopped fresh cilantro
1 tablespoon chili lime seasoning (such as Tajin®), or to taste

Instructions

Combine shrimp, cucumber, tomatoes, jalapeno, mango, lime juice, cilantro, and Tajin seasoning in a large bowl.
Taste and add more Tajin if desired.
For enhanced flavor, cover the bowl and refrigerate for 1 hour (optional).

Notes

Shrimp Prep: You can use cooked shrimp for ease, or marinate raw shrimp in lime juice until opaque (about 30–60 minutes). If unsure about the safety of raw shrimp, opt for pre-cooked.
Mango Tips: Use mangoes that are ripe but still firm. Overripe mango can make the ceviche too mushy.
Citrus Juice: Always use freshly squeezed lime juice for the best flavor and proper “cooking” effect. Bottled lime juice isn’t recommended.
Add Avocado Last: If using avocado, mix it in just before serving to prevent browning and mushy texture.
Storage: Best enjoyed fresh within a few hours. Leftovers can be stored in an airtight container in the fridge for up to 1–2 days, depending on the shrimp used. Do not freeze.
Serving Suggestions: Serve in small glasses for a fancy appetizer, or pair with tortilla chips, plantain chips, or lettuce cups for a casual gathering.
Customization: Adjust spice level with more or less jalapeño. Add diced cucumber, tomatoes, or bell pepper for more crunch and color. Substitute mango with pineapple or papaya for a different fruity variation.