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Ceviche de Camarones y Mango (Shrimp and Mango Ceviche)

Ceviche de Camarones y Mango (Shrimp and Mango Ceviche)

Erica Dinho
5 from 13 votes
Servings 6


  • 1 pound large shrimp peeled and deveined
  • 4 mangoes not to ripe, peeled and diced
  • 2 tablespoons ketchup
  • ¼ cup of orange juice
  • Juice of 6 limes
  • 2 tablespoons red bell pepper finely chopped
  • ½ habanero or serrano pepper seeded and finely chopped
  • ½ red onion finely sliced
  • 1 tablespoon finely chopped cilantro
  • 1 teaspoon olive oil
  • Salt and pepper to taste


  • In a medium pot, bring 4 cups of water to boil, turn off the heat, drop in the shrimp and cover. Leave the shrimp in the hot water for 1 minute. Drain off the water and place the shrimp in a large bowl.
  • Soak the red onions with warm water for about 5 minutes, rinse and drain.
  • Add all the ingredients to the shrimp, mix well and let it sit in the fridge for at least one hour. Serve cold with saltine crackers, patacones or plantain chips.
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