This Belizean mango shrimp ceviche recipe is easy to make and can be ready to enjoy in a matter of minutes.
Adding some cubed mangoes will complement the acidity of the limes with a burst of sweetness. A mango that is ripe and sweet works best, but avoid over-ripe mangoes. The texture should be firm not sloppy.
Rinse your shrimp under cool water. If you have tails on your shrimp get them off. Belizeans will rarely eat raw meats of any kind. Ceviche is an exception. You may cook your shrimp, if you do we recommend a flash boiling technique. Boil some water, and dump in the shrimp for 3-5 minutes, the second they turn pink pour out the water in strainer. OR just chop up the raw shrimp and let the acidity of the limes do the cooking. If you do make this recipe with conch… boiling your conch would be a damn shame. Conch is beautifully light and sweet tasting meat when raw. Cooked conch is better than no conch but the meat texture changes—Conch is chewy and tough if over cooked.
After the shrimp is prepared chop it up. We prefer keeping the pieces large enough to be recognizable as shrimp/conch about 1cm squares. But often the shrimp is cut very small so that it makes more servings. Shrimp can be expensive you decide.
Added some nicely cubed mango chunks!
Once the shrimp is prepared you will essentially make a salsa with the other ingredients. Chop the tomatoes and onions into nice quarter inch chunks. Add lime juice and salt to taste. Mince 10 sprigs of cilantro, I like it cut fine. Add the shrimp! If you opted for raw shrimp let it soak in the lime juice for 20-30 minutes so that is can “cook” in the acidity of the lime juice.