Shrimp Mango Ceviche

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This Shrimp Mango Ceviche is a vibrant and tangy dish both in color and flavor. It blends shrimp with citrus juices, sweet mango, creamy avocado, and a hint of spice. It's perfect as an appetizer or a gorgeous side, and it is a delightful balance of flavors and textures.

A bowl of Shrimp Mango Ceviche with a couple tortilla chips tucked inside.

As an alternative to shrimp, you can use scallops or firm white fish like snapper. Make sure that you are using freshly squeezed lime and lemon juice. It's important to avoid the prepackaged juices.

A mis-en-place of ingredients for Shrimp Mango Ceviche.

Juice the limes and lemons.

A cutting board with sliced lemons and limes being juiced.

Place the shrimp pieces in a large bowl and fully cover with the lime and lemon juice. Cover the bowl and refrigerate for 45-60 minutes. Stir occasionally. You will know the shrimp is ready when you can no longer see through it and it is pinkish in color. The acid from the citrus juice essentially cooks the shrimp. (If you prefer to use cooked shrimp, you can skip this step.) In a separate bowl, mix the red onion, jalapeño, mango, avocado, tomatoes, and cilantro.

A glass bowl of shrimp in lemon and lime juice.

A glass bowl of mixed red onion, jalapeño, mango, avocado, tomatoes, and cilantro.

Drain about half of the citrus juice from the shrimp, leaving half. Add the other ingredients into the shrimp bowl and gently toss to combine. Season with salt and pepper to taste.

A glass bowl of shrimp in lemon and lime juice, with the juice half drained.

A glass bowl with all the final ingredients mixed together to make Shrimp Mango Ceviche.

Keep the ceviche cool until you are ready to serve. Tortilla chips or tostadas make a great pairing. (We recommend allowing the ceviche to chill in the refrigerator for at least an hour to allow the flavors to combine better.)

A close up of a hand scooping Shrimp Mango Ceviche on a tortilla chip.

You can also scoop the ceviche onto corn tortillas to make tacos!

Three corn tortilla tacos filled with Shrimp Mango Ceviche.

Shrimp Mango Ceviche FAQS:

What will I need to complete this recipe?

You will need the following ingredients:
Raw shrimp, limes, lemons, red onion, jalapeño, mango, avocado, tomatoes, cilantro, salt, pepper
You will need the following supplies:
A citrus squeezer or juicer, mixing bowls

What are the storage instructions?

Refrigerate leftover ceviche and enjoy it within 3 days

Should I eat these warm or cold?

This Shrimp Mango Ceviche is best served chilled.

Notes:

You can use scallops or firm white fish like snapper as an alternative to shrimp.

Make sure that you are using freshly squeezed lime and lemon juice. Avoid the prepackaged juices.

If you prefer to use precooked shrimp, feel free to do so. You will not need to do the first step. You can also cook the shrimp yourself, if you would like to. Just boil for 2-3 minutes then add to an ice bath right after to retain texture.

Allowing the finished ceviche to chill in the refrigerator for 30-60 minutes will build and develop the flavor.

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Shrimp Mango Ceviche

Prep Time45

Chill Time1

Course: Appetizer, Main Course, Salad, Side Dish

Cuisine: American, Mexican

Servings: 6 servings

Ingredients

1 pound raw shrimp, peeled, deveined, and chopped into small pieces
4 limes
3 lemons
½ cup red onion, finely diced
1 jalapeño, finely diced (seeded for less heat)
1 cup diced mango
1 medium avocado, diced
½ cup tomatoes, diced
¼ cup fresh cilantro, chopped
Salt and freshly ground black pepper, to taste
Tortilla chips or tostadas, for serving

Instructions

Juice the limes and lemons.
Place the shrimp pieces in a large bowl and fully cover with the lime and lemon juice. Cover the bowl and refrigerate for 45-60 minutes. Stir occasionally. You will know the shrimp is ready when you can no longer see through it and it is pinkish in color. The acid from the citrus juice essentially cooks the shrimp. *If you prefer to use cooked shrimp, you can skip this step.
In a separate bowl, mix the red onion, jalapeño, mango, avocado, tomatoes, and cilantro.
Drain about half of the citrus juice from the shrimp, leaving half. Add the other ingredients into the shrimp bowl and gently toss to combine. Season with salt and pepper to taste.
Keep the ceviche cool until you are ready to serve. Tortilla chips or tostadas make a great pairing. *I recommend allowing the ceviche to chill in the refrigerator for at least an hour to allow the flavors to combine better.

Notes

You can use scallops or firm white fish like snapper as an alternative to shrimp.
Make sure that you are using freshly squeezed lime and lemon juice. Avoid the prepackaged juices.
If you prefer to use precooked shrimp, feel free to do so. You will not need to do the first step. You can also cook the shrimp yourself, if you would like to. Just boil for 2-3 minutes then add to an ice bath right after to retain texture.
Allowing the finished ceviche to chill in the refrigerator for 30-60 minutes will build and develop the flavor.