Lazy Girl’s Mango Shrimp Ceviche

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The other week, my girlfriend, Lady, made this awesome shrimp ceviche. It was perfectly seasoned and was one of those dishes that evokes an immediate setting once it hits your tongue. To me, ceviche is summer, beach, salty breeze, and tanned bums.

I’ve got a trip to Belize in my very near future for a dear friend’s wedding, so this weekend I was day dreaming about the beach and had a craving for ceviche. On top of that, it’s MANGO SEASON, and the  asian stores are selling crates of luscious, golden champagne mangoes for $8 and I really wanted to combine the nectar sweet of the mangoes with the crisp citrus bite of ceviche.


(Behold the beautiful champagne mango! Thin skin, super duper sweet mango meat! silky texture)

Having never made ceviche before, I wasn’t really sure how the lime juice cooks the seafood, but I thought I’d give it a whirl. Well, my appetite had no patience, and after 20 min of sitting around and the shrimp were still a sad gray with wimpy blushes of pink, I decide to cheat on the cevicheness of quickly blanched the shrimp instead, and it still turned out to be a yummy dish. So for those of you craving a ceviche and not wanting to wait over night, try out this quick, fresh, healthy and delicious dish!



  • 3/4 lb shrimp
  • 2 RIPE champagne mangoes
  • 1 plum tomato
  • 1 cucumber
  • 1/2 bunch cilantro
  • 3 limes
  • 3 lemons
  • 1 orange
  • 1/2 onion
  • salt, pepper, sugar


  1. De-shell/de-vein, and cut up the shrimp into bite size pieces (about 1/2- 1/3 a shrimp per piece) and place in a bowl.
  2. Squeeze the 2 limes, 2 lemons into the shrimp bowl. Stir to distribute and let sit while you cut the rest of the stuff.
  3. Heat up a pot of water with a dash of salt.
  4. Cut the tomato in half, scoop out the seeds, then cut to a dice


3.  Cut the mango into dice. Here’s the super easy way to do it.

– Hold the mango in your palm so it’s lying flat. Take a knife and cut to the top half off, start above the stem and glide above the pit of the mango:


– Take the piece you just cut off, and score it with a knife into pieces the size you would like:


– Finally, take a spoon and scoop out all your pretty little mango pieces! So easy. Repeat for the other half and the the remaining side pieces.

4. Dice the cucumbers and onion. Chop up the cilantro.

5. Add everything but the shrimp into a big bowl.

6. By now, the water should be boiling. Prepare a big bowl of ice and cold water.

7. Scoop the shrimp out of the lime & lemon juice and discard the juice. Toss the shrimp in the boiling water. Let them cook about 1 min or less until the shrimp looks opaque.

8. Pour out the pot of shrimp into a colander and then toss the drained shrimp into the ice water to quickly cool and stop the cooking.

9. Drain the shrimp out of the ice water and add to the rest of the ingredients.

10. Add the rest of the lime, lemon, and orange juice to the bowl and toss. Add salt, pepper, sugar to taste.

11. Dig in right away or leave it in the fridge for a little to let the flavors mingle.

The soft, sweet mango is a perfect complement to all the tart crunchiness of the other ingredients in this dish.

I’d highly recommend eating the ceviche with these chips. They are salt free, but SOOO tasty if you like super crunchy chips!


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