This mango habanero ceviche hits all the right notes—tangy, sweet, and just the right amount of heat. Served on crispy blue corn tostadas (with optional lime mayo if you’re feeling fancy), it’s your new go-to for impressing friends or pretending you’re on vacation.

Mango & Habanero Ceviche

This mango habanero ceviche hits all the right notes—tangy, sweet, and just the right amount of heat. Served on crispy blue corn tostadas (with optional lime mayo if you’re feeling fancy), it’s your new go-to for impressing friends or pretending you’re on vacation.

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Course Appetizer, Main Course

Cuisine Mexican

Ingredients

  

1x2x3x

For the Ceviche:

• 1 lb raw shrimp peeled, deveined, and chopped
• 1/2 cup fresh lime juice – about 4-5 limes
• 1 ripe mango – finely diced
• 1/2 habanero pepper – very finely minced (adjust to heat preference)
• 1 small cucumber – peeled, seeded and diced
• 1 shallot – finely minced
• 1/4 cup fresh cilantro – chopped
• salt to taste

For the Tostadas and Optional Lime Mayo:

• blue corn tostadas – store bought or homemade
• 2 tbsp mayo
• 1 tbsp lime juice
• 1 pinch salt

Instructions

 

Cure the Shrimp:

• In a glass or non-reactive bowl, combine chopped shrimp with the lime juice.
• Cover and refrigerate for 30–45 minutes, or until the shrimp turns opaque (cooked by the acid).

Mix the Ceviche:

• Drain the shrimp slightly if they’re too juicy (but keep some liquid).
• Add diced mango, minced habanero, cucumber, shallots, and chopped cilantro.
• Season with salt to taste. Chill for an additional 10–15 minutes to allow the flavors to meld.

Prepare the Tostadas:

• If using lime mayo, spread a thin layer on each blue corn tostada.

Assemble:

• Spoon a generous amount of ceviche on each tostada.
• Garnish with an extra sprig of cilantro, a thin slice of habanero (for brave souls), or a small wedge of lime.

Keyword ceviche, habanero, mango