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Coconut Shrimp Ceviche with Mango

Coconut Shrimp Ceviche with Mango
  • Prep 15 min
  • Total 20 min
  • Ingredients 9
  • Servings 2
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!

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

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.

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

No nutrition information available for this recipe

  • 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!
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