Fresh Shrimp and Mango Ceviche Recipe

The Magic of the Lime Juice

Let me tell you about the lime. It is a little kitchen wizard. You take fresh shrimp and you cover it in lime juice. Then you wait. The juice works its magic. It turns the shrimp firm and pink. It cooks it without any heat at all.

I love watching it change. It feels like a secret trick. My grandson calls it “shrimp science.” I still laugh at that. This matters because fresh lime juice makes it safe and tasty. Always use fresh limes. The bottled stuff just isn’t the same.

A Splash of Color and Crunch

Now for the fun part. We add color. Bright orange mango, green cucumber, red tomato. It looks like a summer garden in a bowl. Doesn’t that smell amazing? All those colors mean different vitamins for your body. That’s why it matters.

Chop everything small. You want a bit of everything in each bite. The cucumber gives a cool crunch. The mango brings sweet sunshine. *Fun fact: The mango is related to pistachios and poison ivy! But don’t worry, the fruit is perfectly friendly.* What’s your favorite colorful vegetable to add to salads?

A Little Story About Onions

I used to cry so much chopping onions. My eyes would sting. Then my friend Maria taught me a trick. She said to rinse the sliced onions in cold water. I tried it. It really works! The cold water takes away the sting.

So, slice your red onion thin. Then give it a quick rinse. This makes the onion milder. It will still add a nice sharp taste. But it won’t overpower our other friends in the bowl. Do you have a kitchen trick that saved you from tears?

Bringing the Family Together

After two hours, the shrimp is ready. Mix everything together. The lime juice, the shrimp, all the colorful bits. Add a big handful of fresh cilantro. Stir it gently. This dish is best shared.

I make this for family gatherings. We sit around the table with a big bowl and chips. Everyone digs in. Food tastes better when you eat it with people you love. That is a simple truth. Would you serve this as a snack or a light meal?

Your Turn to Make Memories

This ceviche is more than a recipe. It is an experience. You watch the lime do its magic. You chop the rainbow of veggies. You share it with a smile. Cooking is how we show care.

So, give it a try. Taste it before you serve. You might want another pinch of salt. Or a squeeze more lime. Make it your own. Tell me, what is a dish that always reminds you of a happy time?

Ingredients:

Ingredient	Amount	Notes
fresh, raw shrimp	1 lb	Choose high quality, fresh shrimp from a reputable source.
fresh lime juice	¾ cup	Or enough to fully submerge the shrimp.
red onion	½ medium	cut in half again and thinly sliced
English or hot house cucumber	½	diced
mango, pitted	1 large	diced
Roma tomato	1	seeded and diced
garlic	2 cloves	minced
jalapeno	1	minced
fresh cilantro	¾ cup	chopped
salt & pepper	to taste

My Beach Day in a Bowl: Fresh Shrimp & Mango Ceviche

Hello, my dear! Come sit. Let’s make my favorite summer dish. It reminds me of sunny days by the ocean. The lime juice “cooks” the shrimp right in your fridge. It’s like a little kitchen magic trick. I still laugh at that. We’ll make it together, step-by-step. Doesn’t that smell amazing?

Step 1: First, we prepare our shrimp. Peel them and remove that little dark vein. Then, chop them into small, bite-sized pieces. Place them in a glass or plastic bowl. Now, pour in enough fresh lime juice to cover them completely. Add a good pinch of salt. This starts our magic “cooking” process. (Hard-learned tip: Use a non-metal bowl. Metal can make the lime juice taste funny!).

Step 2: Cover the bowl and put it in the fridge. Let it sit for about two hours. The shrimp will turn firm and pink. While it chills, we chop! Dice the cucumber, mango, and tomato. Mince the garlic and jalapeño. Chop up that fresh cilantro, too. I love this colorful pile of veggies. It looks like a summer garden, doesn’t it?

Step 3: Time to check our shrimp! It should look opaque, not see-through. Now, pour your beautiful chopped mix right into the bowl. Gently stir everything together. The lime juice becomes our dressing. Taste it. Does it need more salt or pepper? Add it now. What’s your favorite summer fruit to add? Share below!

Step 4: That’s it! Your ceviche is ready to enjoy. You can eat it right away. I like to let it sit for ten more minutes. This lets all the flavors become friends. Then, grab a big spoon. Serve it in little bowls or on crispy tostadas. Every bite is fresh and bright. It always makes me smile.

Cook Time: 2 hours (in fridge)
Total Time: 2 hours 20 minutes
Yield: 4 servings
Category: Appetizer, Lunch

Three Fun Twists to Try

This recipe is like a favorite song. You can sing it a little differently each time! Here are three ways my family likes to change it up.

The Sweet & Spicy Swap: Use pineapple instead of mango. Add a tiny bit of chopped red chili for a kick!

The No-Shrimp Switch: Make it vegetarian. Use very firm diced avocado. Add it right at the end so it stays nice and green.

The Extra Crunch: Toss in a handful of toasted corn kernels. They add a wonderful little pop and crunch in every bite.

Which one would you try first? Comment below!

Serving It Up With Style

Presentation is part of the fun! I serve this ceviche in pretty, clear glasses. Everyone can see all the beautiful colors. For sides, crispy plantain chips are my go-to. A simple green salad with lime dressing works perfectly, too.

For drinks, a cold glass of hibiscus iced tea is so refreshing. The tartness matches the lime. For a grown-up treat, a light, crisp Mexican beer is wonderful. It washes everything down just right. Which would you choose tonight?

Keeping Your Ceviche Fresh and Bright

This ceviche is best eaten the day you make it. But life happens! You can keep it in the fridge for one day. Just cover the bowl tightly.

I don’t recommend freezing it. The texture of the shrimp and mango gets too soft. It loses its happy crunch.

My first time, I made a huge batch for a party. The party got canceled! I was so sad to see it the next day. It was still tasty, but not as perfect.

Batch cooking is great for prepping. You can chop all your veggies ahead. But mix them with the shrimp only when you are ready to eat.

This matters because fresh food tastes joyful. Storing it right keeps that joy on your tongue. Have you ever tried storing it this way? Share below!

Fixing Common Ceviche Hiccups

Problem one: your shrimp is still translucent. The lime juice needs more time. Wait until each piece is fully white and firm.

Problem two: it’s too spicy. Remember to remove the jalapeno seeds. I once forgot and my grandson’s eyes got very wide! Serve with cool avocado to calm the heat.

Problem three: it tastes too sharp. The lime can be strong. A tiny pinch of sugar can balance it. Or add more sweet mango.

Fixing small problems builds your cooking confidence. You learn to trust your own taste. Getting the balance right makes every flavor sing. Which of these problems have you run into before?

Your Ceviche Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your chips if you serve it with them.

Q: Can I make it ahead? A: Prep the veggies and juice ahead. But mix it all together just before serving.

Q: What if I don’t have mango? A: Try sweet peach or ripe pineapple. They give that same sunny sweetness.

Q: Can I double the recipe? A: Absolutely! Use a much bigger bowl. Make sure the lime juice still covers the shrimp.

Q: Any optional tips? A: A diced avocado mixed in at the end is lovely. *Fun fact: the lime juice “cooks” the shrimp without any heat!* Which tip will you try first?

From My Kitchen to Yours

I hope you love this taste of sunshine. It reminds me of summer lunches with my family. Food is best when shared with people you love.

I would be so happy to see your creation. Show me your beautiful bowl! Share a photo with your friends and family too.

Have you tried this recipe? Tag us on Pinterest! You can find me at @LenasKitchenTable. I love seeing your kitchen adventures.

Happy cooking!

—Lena Morales.