Bex’s Shrimp Ceviche with Lime, Lemon & Mango Juice

”This shrimp ceviche was created for a very special person in my familia,” writes Bex Streeper, one of our favorite Puerto Rican-Mexican food homecooks. Bex cures the shrimp in two types of citrus juices: lime and lemon. And then, for a touch of extra, she adds a third juice: mango. It’s unusual, and triple delicioso.

Our Familia Kitchen community loves this starter with a long and rich food history, voting this recipe the winner of our Your Favorite Ceviche Recipe Contest — against strong competition, too!

Her mother in law agrees and is its biggest fan. ”When I married my husband, almost 16 years ago, I gained a new friend and confidante, mi suegra Yolanda,” says Bex. ”Yolanda — or Yonnie to her friends y familia — has been more than just my mother-in-law. Ella es mi mamá. We often cook together en la cocina. I taught her how make tamales, and she taught me how to make tortillas de harina.”

”This past Mother’s Day, I wanted to thank her for being the alma y corazón of our familia. Mom has never eaten ceviche before, so I was pleased that she loved my dish.”

Bex hopes everyone seeing this shrimp ceviche recipe does too. Make it for yourself—and report back how your family likes it!

For more of Bex’s Mexican-meets-Puerto Rican recipes, check out her chili con beef, beans and hominy; sopes with carne asada with 3 types of salsa, and guacamole with pico de gallo.

Ready to Try Bex’s Recipe Contest-Winning Shrimp Ceviche?

Bex’s Shrimp Ceviche with Lime, Lemon & Mango

Recipe by Bex Streeper

4.1 from 15 votes

Cuisine: Mexican

Servings

4

servings

Prep time

15

minutes

Ingredients

• 2 lbs shrimp, large, raw

• 3/4 cup lime juice, fresh squeezed

• 3/4 cup lemon juice, fresh squeezed

• 1/4 cup mango juice

• 1 cup coconut milk

• 1 orange pepper, diced

• 1 red pepper diced

• 1/2 red onion, finely diced

• 1 tsp lime zest

• 1 tsp lemon zest

• 4 cloves garlic

• 1 tsp oregano

• black pepper, fresh, to taste

• salt, to taste

• 1/2 cup cilantro, fresh, chopped

• 1 avocado, sliced, for garnish

Directions

• Clean the raw shrimp. Peel, devein and remove the heads and tails.
• Chop the shrimp into bite-sized chunks. 
  
• In a non-reactive bowl, combine the shrimp pieces with the lime juice, lemon juice and mango juice.
• Refrigerate for 1 hour. The shrimp will look opaque, cooked in the citric acid.
• Add the coconut milk, chopped bell peppers, red onion, garlic, lime zest, lemon zest, oregano, and salt and pepper. Mix gently.
  
• Refrigerate 2 to 3 hours, to thoroughly chill.
• When ready to serve, gently mix in the cilantro and incorporate well. Serve ceviche garnished with avocado and additional cilantro minced leaves.

Notes

• Bex likes to serve this cerviche in martini glasses, with avocado and cilantro garnish, of course!