With the sun glimmering and the gentle sea breeze wafting through your hair, there’s no dish that can quite capture the essence of a lazy summer afternoon like a burst of Shrimp and Mango Ceviche on your taste buds. This simple seafood delight known for its tangy, zesty flavors, blended subtly with the sweet allure of succulent mangoes, evokes memories of carefree coastal sojourns. Bursting with bold, tropical flavors, it’s the perfect way to inject a splash of sunshine into your kitchen, regardless of the season.
Ingredients List
To make this heartwarming dish, you will need:
- 1.5 lb of raw, peeled shrimp
- 2 ripe mangos, chopped
- 1 red onion, finely diced
- 2 jalapenos, seeded and minced
- 1 red bell pepper, finely chopped
- 1/2 cup of fresh cilantro, loosely packed and chopped
- 1.5 cups of fresh lime juice
- Salt and pepper to taste
Instructions
Follow these simple steps to whip up a refreshing bowl of Shrimp and Mango Ceviche:
- Start by chopping the raw shrimp into bite-sized pieces and toss them into a large bowl.
- Pour in the fresh lime juice until the shrimp pieces are all submerged. Let this concoction marinate in the fridge for about 15-20 minutes.
- In the meantime, chop the mango, onion, bell pepper, and jalapenos and mix them in another bowl.
- Once the shrimp turn pink, drain the lime juice from them and combine it with the mango-vegetable mixture.
- Sprinkle finely chopped cilantro, add a dash of salt and pepper to taste, and give everything a good toss.
- Let the ceviche chill for an additional 15 minutes before serving to let the flavors meld together.
Cooking Time & Servings
Our Shrimp and Mango Ceviche recipe serves four and takes about an hour from start to finish, including marination and chilling time.
Nutritional Information
Apart from being utterly delicious, our Shrimp and Mango Ceviche is also a nutritional powerhouse. It’s particularly heart-healthy with low amounts of fat, high protein content from the shrimp, and a good supply of vitamins from the fresh mangoes. A helping of this recipe approximately contains 215 calories, 2g of fat, 35g of protein, 18g of carbohydrates, and a commendable dose of CoQ10, a powerful antioxidant that supports heart health.
Tips and Tricks
Here are a few handy tips to elevate your Shrimp and Mango Ceviche:
- Use the freshest possible shrimp for optimum flavor.
- You can replace shrimp with any other seafood like fish or crab.
- For an extra kick, add a dash of hot sauce before serving.
- If you’re not a fan of cilantro, parsley makes a good alternative.
Ending on a savory note, this recipe highlights the importance of…
…making time for heart-healthy meals that don’t skimp on flavor. So rustle up this vibrant bowl of Shrimp and Mango Ceviche, and don’t forget to share your ceviche adventures with us in the comments section below or on our social media platforms.
Frequently Asked Questions
Can I make ceviche with cooked shrimp?
While traditionally ceviche is made with raw seafood, you can use cooked shrimp if raw seafood isn’t to your taste.How long can I store Shrimp and Mango Ceviche?
You can store the ceviche in an airtight container for 1-2 days in a refrigerator.What can I serve with ceviche?
Ceviche pairs well with light salads, tortilla chips, or tostadas.Can I use other fruits in my ceviche?
Absolutely! Feel free to experiment with other tropical fruits like pineapple or grapefruit.Can I prepare this ceviche for a large group?
Yes, this recipe scales up wonderfully. Just adjust the quantities accordingly.
With its heart-healthy ingredients and irresistible flavors, this Shrimp and Mango Ceviche is a sure win, no matter the occasion. Whether you’re a seasoned chef or a culinary novice, we invite you to give this recipe a try. Can’t wait to hear your thoughts and see your delightful creations!
