Best Chipotle Mango Shrimp Ceviche Recipes

SHRIMP AND MANGO CEVICHE

Shrimp and Mango Ceviche image

Nothing reminds me of a summer day beachside like fresh ceviche. The shrimp "cooks" in a citrus bath, then gets tossed with a colorful assortment of veggies. The roasted jalapeño adds a smoky heat that makes this dish sing.

Provided by Food Network Kitchen

Categories appetizer

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 cup fresh lime juice (8 to 9 limes)
Juice of 1 orange
1 pound jumbo shrimp, peeled, deveined and cut into 1/4-inch dice
1 jalapeño
1/4 cup fresh cilantro, chopped
1/4 cup green olives, chopped
1 mango, diced
1 tomato, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 small red onion, diced
2 cloves garlic, grated
1/3 cup olive oil
1 avocado, diced
Kosher salt and freshly ground black pepper

Steps:

Stir together the lime juice and orange juice in a medium bowl. Add the shrimp, cover with plastic wrap and refrigerate until the shrimp are firm and opaque, 1 hour to 1 hour 30 minutes.
Meanwhile, preheat the broiler. Broil the jalapeño until the skin is blackened all over, 2 to 3 minutes per side. Set aside to cool.
Toss together the cilantro, olives, mango, tomatoes, bell peppers, onions and garlic in a large bowl.
When the jalapeño is cool, carefully peel away the blackened skin, wiping away any remaining skin with a paper towel. Seed and finely dice the jalapeño and add it to the bowl. Stir in the shrimp, oil and 1/2 cup of the citrus marinade. Mix in the avocado and season with salt and pepper.

CHIPOTLE-MANGO SHRIMP CEVICHE

Chipotle-Mango Shrimp Ceviche image

Try out some South American-style seafood tonight with this sweet-and-spicy recipe for Chipotle-Mango Shrimp Ceviche.

Provided by My Food and Family

Categories Home

Time 3h15m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 8

Ingredients

1 canned chipotle pepper in adobo sauce with 1 Tbsp. sauce
1 cup fresh lime juice
1/2 cup KRAFT Mango Chipotle Vinaigrette Dressing
1 mango, chopped
1/2 cup chopped red onions
1/2 cup chopped fresh cilantro
1 lb. frozen cooked cleaned small shrimp, thawed, chopped
1/2 cup CORN NUTS Original, crushed

Steps:

Chop pepper finely; place in large glass bowl. Add adobo sauce and all remaining ingredients except shrimp and crushed CORN NUTS; mix well. Stir in shrimp.
Refrigerate several hours to marinate.
Drain shrimp mixture; discard marinade. Spoon into 8 small serving bowls; top with crushed CORN NUTS.

Nutrition Facts : Calories 170, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 120 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g