Mango-Shrimp Ceviche Recipe with Pineapple

Grab some corn tortilla chips! This quick, easy, and nutritious Mango-Shrimp Ceviche Recipe With Pineapple tastes like a tropical vacation!

As much as I love cooking, when temperatures soar, I’d much rather sit outside by the pool with a cool drink in hand and a good book. Lounging about, however, isn’t always an option when one has to eat. Sure, I can turn to yet another salad, sandwich, or cold soup, but sometimes I just want something a little more interesting. And for some reason, at this time of year, seafood (especially the fancy kind) is always on my mind—whether it’s delicate slices of smoked salmon dressed with just a hint of lemon juice and a scattering of dill, or ordering some sushi and opening a bottle of white wine to go with it.

Recently, I’ve also become quite partial to ceviche, a Latin American dish consisting of raw seafood marinated (or should I say “cured”) in citrus juices and mixed with a variety of flavorful ingredients such as onions, chilis, tomatoes, garlic, and fresh herbs. Ceviche is not only delightfully refreshing, but after a little mixing, all the work basically happens in the fridge. This mango-shrimp ceviche is refreshingly zesty yet balanced with the sweetness of mango and pineapple. Most of the time, I serve it with a side of crisp tortilla chips for dipping, but it’s absolutely perfect all on its own.

Is Mango-Shrimp Ceviche healthy?

This mango-shrimp ceviche is most certainly a healthy appetizer or light lunch! It’s packed with lean protein from the shrimp, which is low in calories and rich in essential nutrients like iodine and B vitamins. The fruit (mango and pineapple) adds natural sweetness, fiber, and plenty of vitamin C. Plus, avocado brings in healthy fats that help with nutrient absorption and add a creamy texture.

To make it even healthier, you could try reducing the salt or skipping it entirely, since lime, cilantro, garlic, and pepper already bring in lots of flavor. You could also swap it for low-sodium soy sauce or coconut aminos for a similar salty flavor.

This recipe is naturally free of lactose, dairy, and gluten.

Is the shrimp in ceviche raw?

The shrimp in ceviche is technically raw when you start, but it “cooks” as it marinates in the lime juice. The acid in the lime juice changes the shrimp’s texture and color, making it firm and opaque, similar to cooking with heat.

While this acidic process gives the shrimp a cooked appearance, keep in mind that it doesn’t kill bacteria in the same way, so be sure to use fresh, high-quality shrimp for the safest and best-tasting ceviche.

Serving Suggestions

The ultimate dipping vehicle for ceviche will always be corn tortilla chips for me! You can buy them from the grocery store, or just make them yourself with these Fried Tortilla Chips or these Air-Fryer Tortilla Chips. And, if you’re on a keto diet, don’t fret—we even have a Keto Tortilla Chips recipe!

To keep the crustacean theme going, I love to follow this mango-shrimp ceviche with Delicious Lobster Rolls and some Sautéed Arugula on the side—you can’t forget a bit of green!

Recipe