Shrimp and Mango Ceviche

Vickie Parks


Ceviche is a popular appetizer (or light snack) in Central America. It can be portioned into individual servings, or it can be served in a large bowl and presented as an appetizer to share with friends.

This recipe from Belize includes fresh mango for a sweet, fruity finish. And, like other Ceviche recipes, it can be portioned into individual servings (as this recipe is written). Or it be placed into one large bowl and served with crisp bread chips (or tortilla chips) to scoop up the Ceviche.


★★★★★ 1 vote

30 Min
Stove Top


  • 3/4 lb
    shrimp, peeled and deveined (about 30)
  • 1 small
    red onion, chopped
  • 5 to 6 Tbsp
    fresh lime juice (about 5 or 6 limes)
  • 1/4 cup
    fresh cilantro, chopped
  • 1 large
    mango, peeled and pitted and chopped into bite-size pieces
  • 3 large
    tomatoes, diced (about 3 cups total)
  • 1 small
    habanero pepper, seeded and minced
  • 1/2 tsp
    sea salt (or to taste)
  • 6
    lettuce leaves, kept whole
  • 6 sprig(s)
    fresh cilantro leaves

How to Make Shrimp and Mango Ceviche


  1. Bring a medium pot of water to a boil. Stir a tsp of salt into the boiling water. Add shrimp and cook about 1 to 2 minutes or just until they turn pink. Pour into a colander and rinse shrimp under cool running water until cooled. Drain again. Cut shrimp into 1/2-inch pieces and place in a mixing bowl.
  2. Add the onion, lime juice, cilantro, mango, tomato, habanero, and salt to the bowl, and toss well.
  3. Place a lettuce leaf in 6 individual fruit bowls. Divide the Ceviche among the 6 bowls, spooning it over the lettuce leaves. To garnish, add a sprig of fresh cilantro to each serving.
  4. Cover bowls with plastic wrap and chill for at least 1 hour. Serve chilled as a light lunch or appetizer.

Printable Recipe Card

About Shrimp and Mango Ceviche

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Latin American

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