This Shrimp Ceviche with Mango dish is made with shrimp, cilantro, limes, onion, serrano, mango and tomatoes.
If I had to pick my favorite food in the world, its a toss up between tacos, sushi and ceviche. Ceviche is super healthy, sour and spicy. This is an example of a more Mexican ceviche although Peruvians are known for their delicious ceviche. Whenever I visit Miami I need to go to a Peruvian restaurant and order ceviche. Miami has the freshest fish ever and all the fresh ingredients needed to make the most delicious ceviche. My favorite ceviche restaurant in South Beach, Ceviche 105, is by far my favorite Peruvian restaurant ever. They have one ceviche where they added mango and I was obsessed so I had to make it.
How does the shrimp cook?
When you leave raw shrimp shrimp in lime juice, you will notice that the color of the shrimp turns pink. This means it is working!
How to make Shrimp Ceviche with Mango
Cut the deveined and peeled shrimp into thirds and place into Tupperware. Squeeze 6 limes into the shrimp and let it sit for 30 minutes to 1 hour (depending on the size of your shrimp) in the refrigerator. I used a larger shrimp so I kept the shrimp in the refrigerator for 1 hour. Shake the Tupperware occasionally throughout the cooking process if you would like to be thorough.
You could buy cooked shrimp for this recipe, although it is more fresh when you use raw shrimp.
Meanwhile, cut the cilantro, onion, pepper, mango, and tomato.
The shrimp is done when it looks pink and opaque. Strain the lime out of the shrimp and place in a serving bowl. Squeeze 1 fresh lime into it. Throw in the cilantro, onion, serrano, mango, tomato, chili powder and salt. Stir and enjoy with tortilla chips or by itself!