Tropical Mango and Shrimp Ceviche 🍤✨

 New Recipe

Tropical Mango and Shrimp Ceviche 🍤✨

Ingredients:

• For the ceviche:

  • 1 lb (450 g) raw shrimp, peeled, deveined, and chopped into bite-sized pieces
  • ¾ cup freshly squeezed lime juice (about 6 limes)
  • ½ cup freshly squeezed orange juice (about 2 oranges)
  • 1 ripe mango, diced
  • 1 small red onion, finely diced
  • 1 red bell pepper, diced
  • 1 small cucumber, diced
  • 1 jalapeño, finely chopped (seeds removed for less heat)
  • 2 tbsp fresh cilantro, chopped
  • 1 tsp salt (or to taste)

• For garnish and serving:

  • 1 avocado, sliced or diced
  • Tortilla chips or tostadas
  • Lime wedges
  • Extra cilantro leaves

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Instructions:

1. Marinate the shrimp:

   • In a large glass or ceramic bowl, combine the chopped shrimp with lime juice and orange juice. Ensure the shrimp is fully submerged in the citrus juices.
   • Cover and refrigerate for 30-45 minutes, stirring occasionally, until the shrimp turns opaque and is "cooked" by the citrus juices.

2. Prepare the add-ins:

   • While the shrimp marinates, dice the mango, onion, bell pepper, cucumber, and jalapeño.

3. Combine the ceviche:

   • Once the shrimp is ready, drain off some of the excess liquid, leaving a small amount for flavor.
   • Mix in the mango, red onion, bell pepper, cucumber, jalapeño, chopped cilantro, and salt. Gently toss to combine.

4. Adjust seasoning:

   • Taste and adjust with more salt, lime juice, or jalapeño for heat.

5. Serve:

   • Spoon the ceviche into serving bowls or onto tostadas. Top with fresh avocado slices and extra cilantro. Serve with tortilla chips and lime wedges on the side.

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Optional Variations:

• Seafood Mix: Add scallops, fish (like snapper or halibut), or octopus for a mixed seafood ceviche.
• Vegetarian Option: Replace shrimp with diced hearts of palm or jicama for a plant-based twist.
• Spicy Kick: Add a splash of hot sauce or a sprinkle of chili powder for an extra zing.