I first made this ceviche on a vacation in Mexico where the fishmonger at the market sliced the shrimp thin for me and told me to use twice as many limes as I thought I needed. He was right. Raw shrimp sliced thin, submerged in fresh lime juice until the flesh turns pink and opaque, then drained and mixed with diced pineapple, mango, onion, cilantro, garlic, and tomato. Chilled until cold. The lime does all the cooking.
Slicing the shrimp thin is not a style choice. Thick pieces take longer to cure and the outside turns rubbery before the center firms up. Thin slices cure evenly in 20 to 30 minutes. Drain the lime juice after curing or the shrimp continue firming and turn rubbery. The pineapple and mango go in after draining so they stay fresh and bright. This is the ceviche I make every summer when I want something that tastes like it took more effort than it did.
Tips for Lime-Cured Ceviche
Use the freshest shrimp you can find
Ceviche is raw seafood cured in acid, not cooked by heat. The quality of the shrimp matters more here than in any cooked preparation. Buy it from a fishmonger you trust and use it the same day.
Smell the shrimp before buying. It should smell like the ocean, not fishy. If it smells off, do not make ceviche with it.
Drain the lime juice after curing
Once the shrimp is opaque and pink, pour off the lime juice. The acid continues to denature the proteins even after the shrimp looks done. Over-cured shrimp turns tough and chalky.
Add the pineapple, mango, onion, cilantro, garlic, and tomato after draining. A final squeeze of fresh lime juice over the assembled ceviche adds brightness without over-curing.
Pineapple and Mango Shrimp Ceviche
Total Time: 45 minutes
Yield: Serves 4
Diet: Gluten-Free
Description
This quick and easy Pineapple and Mango Shrimp Ceviche is a refreshing dish that combines the sweetness of tropical fruits with tender shrimp, perfect for a light and healthy appetizer.
Ingredients
Units
- 1 lb (450g) raw shrimp, peeled, deveined, and thinly sliced
- Juice of 3 large limes
- 1/4 cup white onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 clove garlic, minced
- 1 medium tomato, diced
- 1/2 cup fresh pineapple, diced
- 1/2 cup fresh mango, diced
Instructions
- Slice the raw shrimp really thin or chop them into small cubes.
- Squeeze the juice of 3 large and juicy limes over the shrimp.
- Cover and refrigerate until the shrimp are opaque and white.
- Once the shrimp are ‘cooked’, squeeze out the excess lime juice.
- Add onion, cilantro, garlic, tomato, pineapple, and mango to the shrimp.
- Cover and refrigerate for an hour or so, just until chilled.
- Serve with chips, crackers, or enjoy directly.
- Prep Time: 15 minutes
Category: Appetizer
Method: No-Cook
Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 10
- Sodium: 200
- Fat: 1
- Carbohydrates: 15
- Fiber: 2
- Protein: 20
Frequently Asked Questions
How long does the shrimp need to cure?
Thinly sliced shrimp takes 20 to 30 minutes in lime juice. The flesh should be fully opaque and pink. Thicker pieces may take up to 45 minutes.
Can I use cooked shrimp?
You can, but it is not really ceviche. Cooked shrimp works as a shortcut if you are uncomfortable with raw seafood. The texture will be firmer and less silky.
How long does ceviche keep?
Eat it the same day. The acid continues to work on the shrimp even after draining. By the next day, the texture deteriorates noticeably. The fruit also releases water overnight.
If You Liked This Recipe, You’ll Love These
- A Summer Refreshment – Pineapple, Mango and Avocado Salsa
- Chipotle Shrimp Tacos With Mango Salsa and Guacamole
- Cilantro and Lime Shrimp with Mango Avocado Salsa
- Green Mango Salad With Avocado, Shrimp and Cashews
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