Last Updated on November 5, 2024 by Arif Chowdhury
Listen up, fellow food enthusiasts! You know that moment when you’re craving something absolutely refreshing but don’t want to derail your health goals?
Well, buckle up because I’m about to rock your world with this incredible Shrimp and Milk Mango Ceviche recipe that’ll make your taste buds dance while keeping those calories in check.
Did you know that shrimp is one of the most protein-dense seafood options, packing a whopping 24 grams of protein per 100-gram serving? That’s some serious nutritional punch in a tiny package!
Why This Recipe Is Your New Best Friend
Let’s be real – nobody wants to spend hours in the kitchen when the sun is shining and the beach is calling.
This recipe is your ticket to a quick, nutritious meal that tastes like a vacation in a bowl. The unexpected addition of milk creates a subtle creaminess that perfectly balances the citrusy kick of lime juice.
According to recent food trend data, ceviche consumption has increased by 32% in the last two years, with mango-infused versions leading the charge in popularity.
Health Benefits That’ll Make You Feel Like a Winner
- High-quality lean protein from shrimp
- Vitamin C powerhouse thanks to fresh mango and lime
- Metabolism-boosting compounds from red onion
- Digestive benefits from fresh cilantro
- Calcium boost from the milk component
Fun fact: A single mango contains up to 67% of your daily Vitamin C needs – talk about a tropical health bomb!
Ingredients That’ll Transform Your Kitchen
For 4 servings:
- 1 pound fresh raw shrimp, peeled and deveined
- 2 ripe mangoes, diced into small cubes
- 1 medium red onion, finely chopped
- 1 bunch fresh cilantro, roughly chopped
- 6 limes, juiced
- 1/2 cup whole milk
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 jalapeño pepper, seeded and minced (optional)
- 1 cup cherry tomatoes, quartered (optional)
Let’s Get Cooking (Or Rather, Not Cooking!)
- First Things First
- Chop your shrimp into bite-sized pieces
- In a large glass bowl, combine shrimp with lime juice
- Let it “cook” in the lime juice for 15-20 minutes until shrimp turns pink and opaque
- The Magic Mix
- Add the milk gradually while stirring
- Fold in diced mango, red onion, and cilantro
- Season with salt and pepper
- If using, add jalapeño and tomatoes
- The Waiting Game
- Cover and refrigerate for at least 30 minutes
- Give it a gentle stir every 10 minutes
- Taste and adjust seasoning if needed
Pro Tips for Ceviche Success
- Pick Your Shrimp Wisely: Don’t even think about using frozen shrimp that’s been sitting in your freezer since last Christmas. Fresh is the only way to go here, folks.
- Mango Matters Choose: mangoes that yield slightly to pressure but aren’t mushy. If they’re as hard as rocks, you’re going to end up with flavorless chunks that’ll ruin your ceviche game.
- Milk Magic: The milk not only adds creaminess but also helps tame the acidity of the lime juice. It’s like having a mediator in your bowl!
Storage and Serving Suggestions
Store your ceviche in an airtight container in the refrigerator for up to 24 hours. But let’s be honest – it’s so good, you probably won’t have any leftovers!
Serve in:
- Martini glasses for fancy gatherings
- Coconut shells for tropical vibes
- Over a bed of lettuce for extra crunch
- With baked tortilla chips for a healthy twist
The Weight Loss Wonder
This recipe clocks in at approximately 250 calories per serving, making it a perfect option for anyone watching their waistline.
The combination of lean protein and fresh fruits keeps you satisfied while the citrus helps boost your metabolism.
In Conclusion
There you have it – a recipe that’s basically a party in your mouth and a friend to your fitness goals.
Whether you’re meal prepping for the week or hosting a summer get-together, this Shrimp and Milk Mango Ceviche is your ticket to becoming the culinary hero everyone needs. Now go forth and create some ceviche magic!