This Mango Shrimp Ceviche Spoon recipe is a vibrant and elegant appetizer, featuring citrus-marinated shrimp tossed with sweet mango, red onion, and fresh herbs. Served in tasting spoons, these tropical bites are perfect for cocktail parties and summer events.
Yields 20 Servings Servings Quarter (5 Servings) Half (10 Servings) Default (20 Servings) Double (40 Servings) Triple (60 Servings) Prep Time 5 minsCook Time 15 minsTotal Time 20 minsMakes 20–24 tasting spoons
For the Shrimp Ceviche
1 lb medium shrimp, peeled and deveined
¾ cup freshly squeezed lime juice (about 5–6 limes)
1 ripe mango, diced small
½ small red onion, finely diced
1 small jalapeño or serrano, finely minced (seeds removed for less heat)
1 small cucumber, peeled, seeded, and diced
¼ cup red bell pepper, finely diced
2 tbsp fresh cilantro, chopped
Salt & freshly cracked black pepper, to taste
Zest of 1 lime
Optional Add-ins
½ avocado, diced (add just before serving)
A splash of orange juice (for added sweetness)
A few drops of chili oil for heat
Cook the Shrimp
1
Bring a pot of salted water to a boil. Add shrimp and cook for 1–2 minutes , just until opaque.
Immediately transfer to an ice bath to stop cooking.
Dice shrimp into small bite-sized pieces once cooled.
Marinate the Shrimp
2
In a glass or ceramic bowl, combine shrimp with lime juice and lime zest.
Let marinate in the fridge for 15–30 minutes . The citrus will continue to “cook” the shrimp and infuse it with flavor.
Prepare the Mix-ins
3
Dice mango, red onion, jalapeño, cucumber, and bell pepper finely and uniformly.
After marinating, drain most of the lime juice from the shrimp (leave a little for flavor), and mix in the fruits, veggies, and chopped cilantro.
Season with salt and pepper to taste.
Assemble the Spoons
4
Spoon about 1 heaping teaspoon of ceviche into each tasting spoon.
Garnish with cilantro or microgreens and an extra dot of lime or chili oil if desired.
Serve chilled and immediately.
Pairing Suggestions
5
Drinks:
Other Canapés to Pair:
Tips & Notes
6
Freshness first: Use high-quality, fresh shrimp and ripe mango for the best flavor.
Don’t skip the ice bath! It stops the cooking and keeps shrimp tender.
Spoon alternatives: Use endive leaves, mini tostadas, or even cucumber rounds if you don’t have tasting spoons.
Make-ahead: You can prep all ingredients and assemble right before serving. Avoid adding avocado too early as it may brown.
Ingredients Makes 20–24 tasting spoons
For the Shrimp Ceviche
1 lb medium shrimp, peeled and deveined
¾ cup freshly squeezed lime juice (about 5–6 limes)
1 ripe mango, diced small
½ small red onion, finely diced
1 small jalapeño or serrano, finely minced (seeds removed for less heat)
1 small cucumber, peeled, seeded, and diced
¼ cup red bell pepper, finely diced
2 tbsp fresh cilantro, chopped
Salt & freshly cracked black pepper, to taste
Zest of 1 lime
Optional Add-ins
½ avocado, diced (add just before serving)
A splash of orange juice (for added sweetness)
A few drops of chili oil for heat
Directions Cook the Shrimp
1
Bring a pot of salted water to a boil. Add shrimp and cook for 1–2 minutes , just until opaque.
Immediately transfer to an ice bath to stop cooking.
Dice shrimp into small bite-sized pieces once cooled.
Marinate the Shrimp
2
In a glass or ceramic bowl, combine shrimp with lime juice and lime zest.
Let marinate in the fridge for 15–30 minutes . The citrus will continue to “cook” the shrimp and infuse it with flavor.
Prepare the Mix-ins
3
Dice mango, red onion, jalapeño, cucumber, and bell pepper finely and uniformly.
After marinating, drain most of the lime juice from the shrimp (leave a little for flavor), and mix in the fruits, veggies, and chopped cilantro.
Season with salt and pepper to taste.
Assemble the Spoons
4
Spoon about 1 heaping teaspoon of ceviche into each tasting spoon.
Garnish with cilantro or microgreens and an extra dot of lime or chili oil if desired.
Serve chilled and immediately.
Pairing Suggestions
5
Drinks:
Other Canapés to Pair:
Tips & Notes
6
Freshness first: Use high-quality, fresh shrimp and ripe mango for the best flavor.
Don’t skip the ice bath! It stops the cooking and keeps shrimp tender.
Spoon alternatives: Use endive leaves, mini tostadas, or even cucumber rounds if you don’t have tasting spoons.
Make-ahead: You can prep all ingredients and assemble right before serving. Avoid adding avocado too early as it may brown.
Mango Shrimp Ceviche Spoons
