Mango Ceviche 

Mango ceviche is a delightful and refreshing dish combining mangoes’ sweet tanginess and fresh seafood. This recipe is perfect for a light lunch or an appetizer for a summer gathering. The vibrant colors and flavors of this mango ceviche will surely impress your guests. Let’s dive into the recipe and bring a taste of the tropics to your table!

What is Ceviche?

Ceviche is a popular dish in many Latin American countries, particularly in coastal regions. It is made from raw fish or shrimp that is marinated in citrus juices, such as lemon or lime, which “cooks” the fish. You’ll also find onions, peppers, and herbs, creating a refreshing and flavorful dish.

Everything You Will Need (Full Recipe Below)

  • Ripe Mangoes
  • Cilantro
  • Cucumber
  • Tomato
  • Red Onion
  • Jalapeno
  • Limes
  • Salt, Pepper
  • Tomato Cocktail (Optional)

What other proteins can I use to make Mango Ceviche?

When choosing a protein for your Ceviche, it’s important to choose a white fish that is firm and won’t break down quickly in the citrus marinade. Here are some good options to choose from:
Sea Bass
Mahi Mahi

There Is No Heat Involved. Is Mango Ceviche Safe To Eat?

This a common question with ceviche and the answer is yes! Although shrimp ceviche doesn’t require any actual cooking, the citrus juice cures the seafood and ‘cooks’ it without any heat.

Can I cook my shrimp or fish for this recipe?

Sure! If you don’t feel comfortable using raw fish, you can fully cook your shrimp or fish, or you can flash-cook it by steaming for 2-3 minutes to give it a jumpstart

How Long Can I Store it?

The best thing about ceviche is the fresh ingredients, so it is best to eat it on the same day. If you store it in an airtight container, it can be refrigerated for a day or two. Remember, the seafood will continue to cook in the lime juice, so the texture might change slightly.

Enjoy your delicious and refreshing mango ceviche!

Mango Ceviche

Mango Ceviche

a delicious, refreshing, ceviche recipe

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Prep Time 15 minutes Cook Time 2 hours

Course dinnerCuisine American, Mexican, Hispanic, colombian

Servings 8Calories 219 kcal


  • 2 lbs shrimp shell off, tail off, deveined
  • 1 cup freshly squeezed lime juice
  • 1 large cucumber peeled, de-seeded and diced smaller
  • 2 roma tomatoes de-seeded and diced small
  • 1-2 jalapenos diced small
  • ½ cup cilantro chopped fine
  • 2 medium ripe mangoes diced small
  • ½ small red onion diced small
  • 2 teaspoon salt
  • 1 teaspoon pepper

For the Mango Juice

  • ½ ripe mango
  • ¼ cup lime juice
  • 2 tbsps tomato cocktail optional
  • 6-8 dashes maggi liquid seasoning substitute for ½teaspoon of salt


  • Dice the shrimp into small pieces.
  • Place diced shrimp in a bowl and pour lime juice over it to cover the shrimp completely. Mix, and season with salt and pepper.
  • Let it marinate in the lime juice in the refrigerator and begin chopping your veggies.
  • While the shrimp is marinating, dice the red onion, tomato, mango, cilantro, jalapeno, and cucumber. Add chopped veggies to ceviche, mix and put back in fridge.
  • Combine the diced ripe mango, lime juice, Maggi seasoning, and tomato cocktail in a blender. Blend until smooth. Adjust seasoning to taste, adding more lime juice or Maggi seasoning if desired.
  • Once the shrimp has turned opaque and is "cooked" by the lime juice, drain off excess lime juice.
  • Pour the mango sauce over the shrimp and vegetable mixture in the bowl.
  • Gently toss everything together until well combined and evenly coated with the mango sauce.
  • Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld together .Serve the mango ceviche cold as an appetizer or light meal.

Keyword healthy, mangi, ceviche, light

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