Go Back
Shrimp ceviche and white port tonic pairing

Mango Shrimp Ceviche & White Port and Tonic

Print Recipe Pin Recipe
Cuisine Peruvian
Servings 2 people

Ingredients
  

For the Shrimp

  • 1 lb fresh shrimp cleaned, peeled, deveined, and chopped into small pieces
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp white pepper
  • 1/2 tsp chili powder
  • 1 cup fresh lime juice approximately 8-10 limes

For the Ceviche

  • 1/2 cup fresh cilantro chopped
  • 2 Roma tomatoes diced
  • 1 mini cucumber diced
  • 1-2 jalapeños diced (seeds removed for less heat)
  • 1 ripe mango diced (reserve some for the sauce)
  • 1/2 red onion finely chopped
  • Tortilla chips or tostadas for serving for serving

For the Mango Sauce

  • 1/2 cup diced mango
  • 1/4 cup fresh lime juice
  • 1/2 cup tomato cocktail like Clamato
  • 1 tsp Maggie’s seasoning liquid

For the White Port and Tonic

  • 2 oz white port Cockburn's White Heights
  • Tonic water
  • Lemon slices
  • Fresh mint
  • Slices of jalapeño optional

Instructions
 

Prepare the Shrimp

  • Place the shrimp in a bowl and season with garlic powder, onion powder, salt, black pepper, white pepper, and chili powder.
  • Cover with lime juice, ensuring all shrimp is submerged, about 1/2 of the lime juice. Cover and refrigerate until the shrimp is pink and cooked through, about 30 minutes.

Make the White Port and Tonic

  • Fill a glass with ice.
  • Add 2 oz of Cockburn's White Heights white port.
  • Top off with tonic water.
  • Garnish with lemon slices, fresh mint, and a few slices of jalapeño from the ceviche.

Prepare the Ceviche Ingredients

  • While the shrimp is marinating, chop cilantro, Roma tomatoes, cucumber, jalapeños, mango, and red onion. Set aside.

Make the Mango Sauce

  • In a blender or food processor, add the reserved mango, the remaining lime juice, tomato cocktail, and Maggie’s seasoning liquid.
  • Blend until smooth.

Finish the Ceviche

  • Once the shrimp is fully cooked, drain the lime juice.
  • In a large bowl, combine the shrimp with the chopped cilantro, tomatoes, cucumber, jalapeños, mango, and red onion.
  • Pour the mango sauce over the mixture and toss gently to coat evenly.

Serve

  • Serve the ceviche chilled, ideally with tortilla chips or tostadas, alongside your White Port and Tonic. Enjoy!
Keyword ceviche, mango ceviche, shrimp ceviche, summer wine pairings