Shrimp and Mango Ceviche

Shrimp and Mango Ceviche

Serves 6 to 8

This fully cooked, brightly flavored ceviche is good enough to eat all by itself, piled into bowls over shredded lettuce and served as an appetizer or light lunch. But don't hesitate to scoop it up with tortilla chips, too.

  • 3/4 pound (about 30) medium peeled-and-deveined shrimp
  • 1/2 cup finely chopped red onion
  • 6 tablespoons lime juice
  • 1/4 cup roughly chopped cilantro
  • 1 large mango, peeled, pitted and chopped
  • 1 tomato, cored and chopped
  • 1 jalapeño peppers, seeded (if desired) and finely chopped
  • 3/4 teaspoon fine sea salt
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Bring a medium pot of generously salted water to a boil. Add shrimp and cook until pink and cooked through, 1 to 2 minutes. Drain, rinse under cold running water and drain again.

Chop shrimp into 1/2-inch pieces and transfer to a large bowl. Add onion, lime juice, cilantro, mango, tomato, jalapeño and salt and toss well. Cover and chill until cold, about 1 hour.

Nutritional Info: 
Per Serving:80 calories (10 from fat), 1g total fat, 0g saturated fat, 75mg cholesterol, 330mg sodium, 8g carbohydrate (1g dietary fiber, 6g sugar), 10g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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