A quick, easy and super healthy Mango Shrimp Ceviche Recipe with pineapple that is under 150 calories, only 1 Freestyle point, paleo and whole30 friendly, gluten free and tastes like a tropical vacation!
PIN Mango Shrimp Ceviche Recipe with Pineapple
(Photos updated 6/14. Narration not changed.)
Ohhhh this EASY shrimp ceviche recipe. You’re gonna love it like I do.
I have super fond memories of ceviche.
For the longest time (21 years of my life) I didn’t know what it was. Never heard of it at A-L-L.
Then, one day, I was all I’m-getting-married-and-now-I-need-appetizer-ideas-for-my-wedding-reception. I googled (seriously what did we do before Mr. Googlemeister came into our world? We had to use – GASP- cook books!) a bunch of ideas and found ceviche. Me and the then soon-to-be hubs adore seafood, so it seemed like a pretty SAFE plan.
So, after we experienced it at our wedding for the first time, we then went to Mexico for our honeymoon.
It was EVERYWHERE at our resort. We had it every.single.day.
I went from eating to never to eating it forever (yes, in Taylor speak, eating it every day for 1 week equals eating it forever. You should know this) Side note: I also did the same thing with jalapeno popper chicken. HOW DID I NOT KNOW ABOUT THIS MAGICAL GOODNESS THAT IS JALAPENO POPPERS BEFORE?
But, back to ceviche.
You know what was the crazy thing? Not even my must-eat-something-new-every-day-of-life hubby got sick of it. And when I say he has to eat something new every day I am actually not exaggerating for once.
The other day I realized we have only eaten the same thing for dinner 5 times since we got married. Not bad for 5.5 YEARS.
Let’s talk about what this ceviche recipe is. ‘Cause really, the name of the dish really tells ya nothing about it.
It could be deep fried jello for all we know. Side note: I don’t think that exists, but it should.
How to make Shrimp Ceviche
The key to making ceviche is to let FRESH squeezed lime juice “cook” your shrimp.
- Slice your raw shrimp REALLY THIN, or chop them into small cubes, and squeeze the juice of 3 LARGE and JUICY limes over top. Cover and refrigerate until the shrimp are opaque and white.
- Once the shrimp are “cooked” squeeze out the excess lime juice – you don’t want to mix it in or you will have one S-O-U-R ceviche!
- Add a handful of SUPER fresh ingredients like onion, cilantro, garlic, tomato AND, in the case of today’s recipe some pineapple and mango.
- Cover and refrigerate for an hour or so, just until chilled.
- DEVOUR with chips, crackers or dive right in face-first!
How long does it take to cook shrimp in lime juice?
Ceviche is SUPER versatile because the only “requirement” to really make this authentic, is to “cook” your fish in lime juice which you do for about 30 minutes or so. The acid in the juice is really what allows this process to happen.
This mango shrimp ceviche recipe with pineapple is pretty close to what you could expect to get in Mexico, however I decided to throw in a little bit of pineapple and mango for a tropical twist
Just like in the Cauliflower rice fish taco bowls, The sweetness of my favorite, yellow and orange fruits also perfectly balance the tartness of the lime juice. <– Seriously. This combo is what MAKES this the BEST shrimp ceviche recipe EVER.
So, grab a bowl of tortilla chips and load them up with this pretty, colorful, healthy and oh-so-quick and easy ceviche
Also, Sombreros are a must.
Mango Shrimp Ceviche Recipe
A quick, easy and super healthy Mango Shrimp Ceviche Recipe with pineapple that is paleo and whole30 friendly, gluten free and tastes like a tropical vacation!
- 1 lb Good quality medium shrimp, cut into small cubes (make sure it's deveined)
- Juice of 3 large limes
- 1 Cup Tomato, diced
- 3/4 Cup Cilantro, chopped
- 2/3 Cup Pineapple tidbits, drained (4 oz)
- 2/3 Cup Fresh mango, diced (1 small mango)
- 1/2 Cup White or green onion, diced
- 1 1/2 Tbsps Fresh garlic, Minced
- 3/4 tsp Salt
- Pepper to taste
- 1 Avocado, diced
- In a large bowl, mix shrimp and lime juice. Let sit in the fridge 30-45 minutes, until the shrimp appears white.
While the shrimp "cooks, " stir together all of the ingredients up to the avocado. Cover and refrigerate until ready to use.
Once the shrimp is done, drain the lime juice. Squeeze the shrimp a bit to make sure all the excess is gone.
Add the shrimp, along with the avocado, into the bowl and stir well. Season to taste with salt and pepper.
FOR THIS RECIPE, I RECOMMEND:
Weight Watchers Points Per Serving: Freestyle SmartPoints: 1. Points+: 4. Old Points:3
(per 1/6 of the recipe)
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