Mango Shrimp Ceviche is the fast, freshest and most crowd pleasing appetizer you’ll ever make!
Our co-founder, Catherine, loves travel. She said she, “remembers the first time I had ceviche and thinking it was incredibly exotic. Just the idea that seafood could be “cooked” in lime juice had me intrigued.” And we think this Mango Shrimp Ceviche is the perfect first step into a world of light, bright flavors that will have you and your kids begging for more.
The real beauty of this dish is that the shrimp is cooked first and then tossed with a light dressing, hearts of palm, red onion, tomatoes, cilantro, and the real star of the show: mango! Mangos provide 100% of your daily Vitamin C, 35% of your Vitamin A and 12% of daily fiber. The best part is mangos are grown in Mexico, Peru, Ecuador, Brazil, Guatemala, and Haiti, so they come in season at different times and you can always find them at your local grocery.
For this Mango Shrimp Ceviche, you want gorgeous ripe mangos, so keep them at room temperature on your counter (never refrigerate them before they ripen) so their incredible juices liven up the ceviche.
This is a simple recipe for your kids to help with. They can pull up a stool and easily help prep the ingredients. The only downside to getting them involved is they eat more of the mango than what goes into the mixing bowl!
Mango Shrimp Ceviche
- 1 lb cooked large shrimp, sliced in half
- 1 large mango, peeled and diced
- 1 small red onion, finely diced
- 1/4 cup chopped cilantro
- 2 large tomatoes, seeded and diced
- 1 14 ounce can hearts of palm, cut into thin circles
- 1 lime, juiced
- 1 tsp kosher salt
- Place all of the ingredients in a bowl and stir to combine.