We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    55
  • Pinterest
    52
  • Save
    23
  • WhatsApp
  • Print
    72

Coconut Shrimp Ceviche with Mango

  • Prep 15 min
  • Total 20 min
  • Ingredients 9
  • Servings 2

Ingredients

1
lb peeled shrimp
1
ripe mango, peeled and cut into cubes
1/2
purple onion, julienned
Juice of 6 whole limes
Salt and white pepper
1
tablespoon yellow pepper (ají amarillo) paste
1
garlic clove, diced
2
tablespoons coconut milk
2
tablespoons parsley, diced

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Only cook the shrimp for two minutes to prevent over-cooking. This will keep them soft and juicy.

The most famous shrimp ceviche in Peru is served hot and is called “a la piedra”, but this fresh, new version is popular as well in the coastal regions–especially in Northern Peru. The mango adds a sweet toquecito to the ceviche, while the creamy and delicate coconut milk softens the texture of this dish. This recipe can also be prepared in two other ways–without mango, for a shrimp-only ceviche, or without shrimp for a vegetarian version. Needless to say, this mango ceviche is extra refreshing, delicious and a real treat. I recommend that you try all three versions, starting with this recipe because you’ll love it!

The mango should be ripe but firm so that it keeps its shape. You can also try using mangos that are slightly green to take advantage of their intense sour flavor.

Directions

  • 1 Cook the shrimp in hot water, with salt and pepper for two minutes. When ready, drain and set aside. The shrimp must be completely cool before using in the ceviche.
  • 2 Meanwhile, wash the onion well and let soak in cold water for five minutes. This will tone down the onion’s strong flavor.
  • 3 In a bowl, combine the lime juice with the onion, salt, white pepper, yellow pepper paste and coconut milk. Add two ice cubes and stir well.
  • 4 Last, incorporate the shrimp and mango into the mixture. Stir and season if necessary. Serve immediately over plates or in cups.

The most famous shrimp ceviche in Peru is served hot and is called “a la piedra”, but this fresh, new version is popular as well in the coastal regions–especially in Northern Peru. The mango adds a sweet toquecito to the ceviche, while the creamy and delicate coconut milk softens the texture of this dish. This recipe can also be prepared in two other ways–without mango, for a shrimp-only ceviche, or without shrimp for a vegetarian version. Needless to say, this mango ceviche is extra refreshing, delicious and a real treat. I recommend that you try all three versions, starting with this recipe because you’ll love it!

Rate and Comment

Morena Cuadra Morena Cuadra
September 10, 2015

The most famous shrimp ceviche in Peru is served hot and is called “a la piedra”, but this fresh, new version is popular as well in the coastal regions–especially in Northern Peru. The mango adds a sweet toquecito to the ceviche, while the creamy and delicate coconut milk softens the texture of this dish. This recipe can also be prepared in two other ways–without mango, for a shrimp-only ceviche, or without shrimp for a vegetarian version. Needless to say, this mango ceviche is extra refreshing, delicious and a real treat. I recommend that you try all three versions, starting with this recipe because you’ll love it!