Shrimp and Mango Ceviche is an easy appetizer with raw (or not) shrimp with a savory sweet combination of mangoes, peppers and avocado.
I remember the first time my mom made ceviche I thought she was crazy. “Aren’t you going to cook it?!” I was blown away by the fish “cooking” in the citrus juices. I ended up loving it, but it isn’t something I have made myself until recently.
Should you cook ceviche?
Traditionally the fish or shrimp is cured in fresh citrus juices and served raw, but uncooked seafood can have a host of parasites and other germs. Freezing it will kill the parasites, but not the bacteria. Check the US FDA site for more information on seafood safety.
I am still hesitant about the citrus actually killing enough of the baddies, so I used frozen shrimp and sautéed for a quick 2-3 minutes before proceeding with the recipe.
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Shrimp and Mango Ceviche
- 1 pound 41/50 medium shrimp (shelled and deveined)
- 1 bell pepper (green)
- 1 bell pepper (red or yellow)
- 1 ripe avocado
- 1 medium ripe mango
- 1 orange
- 1 lemon
- 1 lime
- 1 tablespoon olive oil
- Caribbean jerk seasoning (or Cajun or other seasoning salt blend)
- 2-4 tablespoons fresh cilantro
- Cut shrimp, peppers, mango and avocado into bite sized pieces. Zest the citrus fruit then slice in half. Chop the cilantro
- In a small sauté pan, heat the olive oil over medium heat. Cook the shrimp with the seasonings for 2-3 minutes. Remove from heat and let cool.
- Juice the citrus fruit into a medium bowl. Add all ingredients and stir gently to coat. Refrigerate for at least one hour.
- Stir before serving.
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Until next time, happy eating!