This spicy mango shrimp ceviche, along with some sangria, might be the winning combo for any beach weekend this summer.
It is refreshing enough to eat straight out of the bowl with a spoon for a light lunch or perfectly paired with some Fritos scoops for dipping as an appetizer.
Ceviche is traditionally a dish made of marinated raw fish that “cooks” with citrus as it sits for an extended period of time.While I have made variations that do not involve any cooking at all, I like to cook the shrimp for 10 seconds in boiling water to enhance the shrimp flavor (and get that pretty pinkish color).There are many basic recipes on the internet for ceviche, but I love how the sweetness of the mango balances out the heat from the jalapenos and sriracha in this recipe. Also, adding fresh squeezed orange juice in addition to the lime really enhances the mango flavor.
Another great thing about ceviche is the fact that it can be extremely versatile with what you have on hand. If you have pineapple, that would go great here in place of the mango. The cucumber is in there for crunch, and jicama would be a good alternative for that. I even think corn would be delicious in this. Let me know if you try any different variations! In the meantime, dig into my version 🙂Print
This spicy shrimp ceviche has just the right amount of kick from jalapenos and sriracha that pairs well with the sweetness from the mangoes.
- 1lb Raw Shrimp, peeled and deveined
- 3/4 cup fresh squeezed lime juice
- 1/2 cup fresh squeezed orange juice
- 1 mango, cubed
- 1/3 cup red onion, diced
- 1/2 tomato, chopped
- 1 avocado, cubed
- 1/2 cup cucumber, chopped
- 1 cup loosely packed cilantro, chopped
- 1 Jalapeno, half the seeds removed ***see note below
- 1/4 tsp cayenne pepper
- Sriracha to taste
- Salt and pepper to taste
- Bring a pot of water to a boil.
- Prep the veggies if you haven’t already done so by dicing, chopping, etc.
- Cut the shrimp into small bite sized pieces. I cut each shrimp into thirds and quarters depending on the size. Set aside.
- Fill a large bowl with ice water and set aside.
- Once the water is boiling, toss the shrimp in there for 10 seconds, then immediately into a strainer and then into the ice bath. This will help stop the cooking and keep any pick color that has already come about. Refer to notes below for details.
- Drain the shrimp from the ice water, then toss the shrimp with the cayenne pepper, then the lime and orange juice in a large bowl, making sure the shrimp is fully submerged under the liquid. Let sit for 1 hour before adding in the remaining ingredients (except the avocado!).
- Let the entire mixture sit for another hour, all together, before adding the avocado and serving. The mixture can sit longer, just be sure to hold off on adding the avocado right before serving. Adjust salt and heat (more sriracha, cayenne pepper or jalapeno pepper seeds) to your liking.
- I like to serve this with corn or tortilla chips! But tbh a spoon will work just fine 🙂
- The longer it sits, the better it tastes in my opinion.
- Traditional ceviche “cooks” the shrimp with just the acid from the citrus, but I like the way this quick par-cooking of the shrimp elevates the shrimp flavor in the ceviche. Otherwise, the citrus could be overpowering, which isn’t necessarily a bad thing. I use that alternative method if I were to use a white fish like tilapia, sea bass or mahi.
- The more jalapeno seeds you use, the hotter this will be. If you want more heat, add about half of the seeds and then give the mixture a taste before adding more. I usually start with 1/4 of them, then continue adding til I get my desired taste.