Colombian Ceviche

This week, I present Colombian ceviche and coconut limeade – “ceviche de camarones y mango al coco” (shrimp ceviche with mango and coconut) with plantain chips, and “limonada de coco.” Both are super easy to make, and guarantee a refreshing snack or lunch.

One of the things I was very lucky to do was to travel to Colombia about six months before the pandemic hit – making my favorite dish from that trip is such a great way to reconnect to that memory. I went to Cali, Colombia – the place where salsa dancing was invented! – for an entire week, and it was so much fun. They even have a salsa festival every year (the dance, not the food); I can’t wait to go back some day. 💜

I hope you try this Colombian ceviche out – it’s a super light but filling recipe, and that coconut limeade will rejuvenate you for sure!

For alternate shrimp recipes, try my Grilled Shrimp with Three Kinds of Taco Shells or my Lemon Shrimp recipes 🙂

Ingredients

Ceviche de Camarones y Mango al Coco

• 1 LB cooked & peeled shrimp (jumbo size)
• 2 Tblsp red onion, chopped
• 3 scallions, chopped
• 2 Tblsp cilantro, chopped (can substitute with parsley)
• 1 mango, cubed
• ½ c unsweetened lime juice
• ½ c full-fat unsweetened coconut milk (not coconut cream)
• Salt & Pepper
• Jalapenos, chopped (to taste, optional)

Limonada de Coco

• 1 c full-fat unsweetened coconut milk (not coconut cream)
• 1 c unsweetened lime juice
• 8 Tblsp sugar or sugar substitute
• 1L Water
• Ice

Directions

For Ceviche de Camarones y Mango al Coco

Cut cooked shrimp into bite-sized pieces, and add to a bowl.

Add chopped red onions, scallions, and cilantro to your taste preference. If cilantro isn’t something you like, you can easily substitute with chopped parsley. This is a super easy recipe as it is, but if you really want to go the even-easier route, you can use a cup of pre-made mango salsa from your favorite supermarket – just don’t use the jarred stuff since it’s mushier than the one you can get in the fresh food section.

Add 1/2 cup of full-fat coconut milk and mix.

Add salt / pepper to taste; add chopped jalapeños to your preference (I usually opt to leave it out completely, but you might like the extra kick).

Cover and let marinate for a minimum of an hour; serve in dishes with plantain chips and/or tortilla chips.

For Limonada de Coco

In a pitcher of ice, combine 1 cup of full-fat unsweetened coconut milk and 1 cup of unsweetened lime juice.

Add your sweetener of choice.

Add water to fill the rest of the pitcher (approximately 1L works) and serve!