Mango Shrimp Ceviche with Fermented Lemon

What is Ceviche?

Ceviche, also known as cebiche, seviche, or sebiche, is a seafood dish originally from South America, specifically the region that is now Peru. Ceviche is made from fresh raw fish or shellfish cured in fresh citrus juice. This mango shrimp ceviche recipe is sure to be a hit at your next gathering.

The raw fresh seafood is diced and then marinated in lemon or lime juice. The raw fish reacts with the citrus juices and becomes opaque and firm while absorbing flavor.

This acidic curing process essentially cooks the protein without any heat.

Does Lime Juice Cook Shrimp?

The simple answer is yes! Shrimp can be “cooked” using lime juice and no heat at all. The highly acidic lime juice, which contains citric acid, breaks down the shrimp’s proteins, similar to how heat breaks down the proteins when you cook it.

During this acidic breakdown of proteins, the flesh of the shrimp turns an opaque pink. The sour lime juice is also potent enough to destroy any potentially harmful bacteria.

I suggest Freezing the shrimp for two weeks first, then letting the shrimp cure in the lime juice for 2 hours in the fridge before mixing it with the other ceviche ingredients, but it depends on the shrimp you are using.

Smaller shrimp cubed in small pieces may become tough if you leave them too long. I used giant, locally caught white gulf shrimp cut in large chunks, which took about two hours to cure.

If you want to make ceviche with fish, not shrimp, it is best to use sashimi-grade fish that has been frozen for at least two weeks.

Cooking Shrimp in Lime Juice

You will cook the shrimp in lime juice and fermented lemons with the brine in this recipe. The fermented lemons add more acidity, some salt, and a beautiful bright citrus flavor.

If you do not have any fermented lemon, leave it out and use extra lime juice or plain lemon juice.

It doesn’t take much fermented lemon to add a nice flavor, and you don’t want to overdo it. I used one small cured lemon and a teaspoon of thick salty brine.

Mexican Inspired Mango Shrimp Ceviche Recipe

I was inspired by Mexican ceviche for this recipe, which usually includes avocado, jalapeno, and cilantro.

I used my delicious fermented jalapenos, fresh avocado, and fresh cilantro from my garden.

How to Make Mango Shrimp Ceviche

This shrimp ceviche comes together in two main steps. First, marinate the shrimp in the citrus juice and lemon; then, add all the other chopped ingredients.

Here are the two fermented ingredients I used to make this recipe special; you can also use fermented onions instead of green onions:

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• Fermented Quick Pickled Red Onions

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Mango Shrimp Ceviche with Fermented Lemon

It’s bright and fresh, full of zesty lime, fragrant fermented lemon, spicy fermented jalapeno, buttery avocado, herbaceous cilantro, and juicy mango. Enjoy this Mexican-inspired mango shrimp ceviche with potato chips and cold white wine for a perfect hot summer meal.

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• Prep: 10 minutes
• Cook: 1 hour
• Total Time: 1 hour 10 minutes

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Ingredients

• 1 pound large gulf shrimp, frozen then thawed*
• 3/4 cup lime juice
• 1 tablespoon fermented lemon, minced*
• 1 teaspoon fermented lemon brine*
• 1 large mango, cubed
• 1 cup cherry tomatoes, cut in half
• 1/4 cup green onions, chopped
• 1/4 cup cilantro, chopped
• 1 avocado, sliced
• 6–8 fermented jalapeno slices
• Hot sauce
• salt to taste
• Toastadas
• Potato chips

Instructions

1. Peel and devein the shrimp.
2. Rinse the shrimp in cool water and drain thoroughly.
3. Chop the shrimp into bite-sized pieces and add to a medium-sized bowl.
4. Add the lime juice, fermented lemon, and fermented lemon brine to the shrimp.
5. Stir well, coating all of the shrimp in the lime juice.
6. Place the bowl in the fridge and let the shrimp cook in the acidic juices for 2 hours. All the shrimp should turn from translucent grey to whiteish pink.
7. Gather and prepare the rest of the ceviche ingredients, mango, tomatoes, onions, cilantro, avocado, and jalapenos. After the shrimp has marinated, add the rest of the ingredients and mix well.
8. Top with your favorite hot sauce and serve with potato chips or on top tostadas.

Notes

• Shrimp should be frozen for at least 14 days before thawing and using in this recipe
• don’t have any fermented lemon? no worries, just leave it out. This recipe is also great with just lime juice

Kaitlynn Fenley Author, Educator, Food Microbiologist

Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

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