Mango Shrimp Ceviche (Paleo, Whole30, AIP)
This mango shrimp ceviche is a delicious and easy dish to make this summer! It’s a healthy appetizer or main dish that’s paleo, whole30, and can be modified for AIP.
What is ceviche?
Ceviche is a delicious, light, fresh, and healthy summertime dish! It’s made with raw fish that’s cured in lime juice and mixed with red onion, avocado, and jalapeno. It’s perfect for making for an appetizer to serve with chips, or over greens as a salad.
Ceviche is typically made to be fairly spicy, but this mango ceviche is on the sweeter side and is made nightshade free. You could add jalapeno, but it’s not necessary for this yummy dish!
How to make shrimp ceviche
- Clean the shrimp, slice it in half, and then chop into small bite-sized slices.
- Marinate the shrimp in lime juice and set in the fridge for one hour. Yes, the acid in the lime juice cooks the shrimp!
- Remove the shrimp from the fridge and
- Mix in the mango, red onion, diced avocado, salt, pepper, and top with cilantro.
- Serve fresh with plantain chips, over a salad, or with tacos!
Tips & tricks for great ceviche
Use fresh shrimp.
The shrimp is really the star here, so you’ll want to use shrimp you bought that day.
Eat it with plantain chips or in tacos!
If you’re not on a whole30, you can eat it with plantain chips or grain free chips of your choice. I also love to use it as a base for tacos. You can also serve it over greens for a super flavorful salad.
The Ingredients for Ceviche
I love to use small key west shrimp for this recipe. Ceviche is made with raw fish as the acid from the lime juice cooks the shrimp. However, if you’d prefer to pre-cook it, you can use cooked shrimp and just use less lime juice to marinate the shrimp.
Lime juice, lemon juice and orange juice
Technically you can just use the lime juice, but adding the other juices adds some more depth of flavor!
Mango, red onion and avocado
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Mango Shrimp Ceviche
- Total Time: 1 hour
- Yield: 4 servings 1x
- 1 lb raw shrimp, peeled and deveined (see notes)
- 1/2 cup lime juice
- 2 tbsp lemon juice
- 2 tbsp orange juice
- 1 small red onion, diced
- 1/2 cup mango, diced
- 1 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
- 2 tbsp cilantro, chopped
- 1 small avocado, diced
- Optional- Japaleno, seeds removed and minced (omit for AIP)
- Slice the shrimp vertically in half, and slice again into bite-sized pieces.
- Add the shrimp to a large bowl and pour in the lime juice, lemon juice, and orange juice. Make sure that the shrimp is fully submerged. Mix well and cover. Allow marinating in the fridge for 1 hour. The shrimp should turn pink.
- Remove from the fridge and mix in the red onion, mango, salt, pepper, cilantro, and optional jalapeno if using.
- Gently fold into the avocado.
- Serve with compliant chips, or over greens for a salad for whole30.
The acid from the lime juice cooks the shrimp. However, if you’d prefer to pre-cook it, you can use cooked shrimp and just use less lime juice to marinate the shrimp.
- Prep Time: 1 hour
- Category: Appetizers
- Method: No cook
- Cuisine: Mexican
- Serving Size: 1 serving
- Calories: 238
- Fat: 9.6g
- Carbohydrates: 16.8g
- Protein: 24.6g
How long do you think this would hold in the refrigerator if you can’t eat it all right away?
I would say 24-36 hours or so!