Mango Ceviche

Now, who doesn’t like ceviche?  It’s just one of those things that I rank up there with baths, wine, and chocolate.  And like there’s no such thing as bad chocolate, the same is true of ceviche.  Basically, don’t let the exotic name scare you.  Ceviche is as easy to make, as it is fun to get creative with.  I never make it the same way twice, unless I’m forced to, and this is one variation that is often requested.  Try it for yourself, and let me know what you think.  As always, I love seeing photos, so please don’t hesitate to send us yours.


Mango Ceviche
Prep time
Cook time
Total time
Serves: 8-12
  • 2 pounds of small shrimp (peeled, deveined, tail-off)
  • 4 tbsp of sea salt
  • 1 ½ cups lime juice
  • 1 ½ cups lemon juice
  • 2 cups diced red onion
  • 2 (8 oz) packages of cherry tomatoes
  • 6 finely chopped Serrano chilies
  • 2 cups chopped cilantro
  • 2 cups diced cucumbers
  • 4 diced avocados (ripe, but firm)
  • 3 diced mangos
  1. Wash, cut, and squeeze limes and lemons to extract and collect 3 cups of juice.
  2. Peel and dice red onion
  3. Wash and cut cherry tomatoes in half
  4. Wash and finely chop Serrano chilies
  5. Wash and chop cilantro
  6. Wash, peel, and dice cucumbers
  7. Peel, deseed, and dice avocados and mangos

    Cooking Instructions
  8. In a large bowl, take shrimp and pour in lime and lemon juice.
  9. Cover bowl, and refrigerate for 30 minutes.
  10. Remove bowl, and mix in onion and Serrano chilies.
  11. Cover bowl again, and refrigerate for 30 minutes.
  12. Before serving, add in cilantro, cucumber, tomatoes, avocados, mangos, and salt to taste.



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