Easy Mango Shrimp Ceviche with Avocado

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Prep Time
1 hr
Cook Time
5 mins

This Easy Mango Shrimp Ceviche is perfect on those hot summer days when you’re looking for a light & fresh bite! Filled with tender shrimp, tomatoes, cucumber, jalapeno, mango, avocado and lime juice. It’s the ultimate appetizer or main dish.

mango shrimp ceviche in a bowl

Why you’ll love this Mango Shrimp Ceviche

As we start to ease into the warmer months it’s time to whip out those quick, fresh and light dishes and cocktails. One of our favorites to have during the spring and summer months is shrimp ceviche. It’s a crowd please every time and is so easy to make and even prep ahead of time.

Last month, I made my Classic Shrimp Ceviche. Today I’m stepping it up and adding in my favorite two additions to ceviche. Mango and Avocado. A little sweet and a little creamy to really take your taste buds on a journey.

shrimp with lime juice

What is ceviche?

Ceviche is a South American seafood dish. Typically made with fresh fish or shrimp that’s cooked in fresh citrus juice, usually lime or lemon juice. Then mixed with other ingredients like onion, cilantro, cumin, tomato or hot peppers.

Is ceviche safe to eat?

That’s the biggest question most people ask. Raw fish? Is it safe? Yes, it is absolutely safe to eat. The acid from the citrus juice cooks the seafood without using heat. The longer it marinates in the citrus juice to more it cooks through. So if you’re worried, don’t be. It’s safe to eat.

marinated shrimp with fresh vegetables on top

What you’ll need for this Recipe:

The good news is, you don’t know a ton of ingredients to make this mango shrimp ceviche happen. Here are the ingredients you’ll need for this recipe:

  • Shrimp: Use raw fresh shrimp peeled and deveined, then dice into smaller pieces. This ensures you get a piece of shrimp in every bite.
  • Lime Juice: This is a key ingredient to ceviche, without it the shrimp will not cook. Make sure that it is fresh lime juice, NOT store bought.
  • English Cucumber: It adds a nice freshness and crunch to the ceviche.
  • Roma Tomato: I like to make a makeshift pico along with the ceviche. These roma tomatoes add a sweetness and juicy punch to the ceviche.
  • Jalapeño: For a little spice, just dice up one jalepeño. If you like it extra spicy keep the seeds.
  • Red Onion: I like to use red onion because it’s a little sweeter.
  • Cilantro: This lemony herb brightens up the dish, make sure it’s fresh.
  • Mango: Just sure to keep the mango about the same size as the other ingredients so everything is uniform.
  • Garlic: Fresh minced garlic is best and gives the pop this dish needs.
  • Spices: Just a few spices to bring flavor to this ceviche, ground cumin, salt & pepper
  • Avocado: Add this at the last minute and keep the cuts the same so everything is uniform.

shrimp ceviche with mango and avocado

How to make Mango Shrimp Ceviche?

What I love about ceviche is how easy it is to pull together. Just make sure everything is chopped up and start mixing.

  1. Prepare Shrimp: Dice prepared shrimp up into smaller bite size pieces. (about 1/4″-1/2″)
  2. Marinate Shrimp: Add shrimp to a large bowl and pour lime juice over the shrimp. Toss to coat the shrimp and let sit for 5 to 10 minutes. The acid from the lime juice will cook the shrimp and turn it opaque in color. That’s how you know it’s done.
  3. Mix Other Ingredients: Next, add cucumber, tomato, jalapeno, red onion, mango, cilantro, garlic cloves, cumin, salt and pepper to the bowl with the shrimp. Toss to mix. Cover and place in the refrigerator for at least 1 hour to allow the flavors to meld together.
  4. Add Avocado: When ready to serve, add in the avocado. Gently toss to mix everything together.
  5. Serve: You can serve as is or with tortilla chips.

How long does shrimp ceviche take to cook?

The cooking process for ceviche is different than what most people think. Instead of on the stove or in the oven, the shrimp is cooked by the acid from the citrus juice. Dice up the shrimp into small pieces and then completely cover the shrimp with lime juice. Let the shrimp sit for 5-10 minutes until it turns opaque in color.

mango shrimp ceviche served with tortilla

How to store Mango Shrimp Ceviche?

Before you store this mango shrimp ceviche, just make sure you drain out any excess liquid from the bowl. Then place remaining ceviche in an air tight container and store in the refrigerator. When you’re ready to serve, just add a little more lime juice back in, give it a toss and you’re ready to go.

How long does shrimp ceviche last?

I find ceviche is at it’s freshest 1 day after making it. However, because ceviche is cooked in acid mixture it should be safe for up to 2 days. If stored properly in the refrigerator.

 

 

shrimp ceviche with mango and avocado

What to serve with shrimp ceviche?

Ceviche in my opinion always makes a great appetizer, so here are a few items we love to serve it with!

cup filled with shrimp ceviche with avocado

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mango shrimp ceviche in a bowl

Mango Shrimp Ceviche with Avocado

  • Author: Krista
  • prep_time Prep Time: 1 hour
  • cook_time Cook Time: 5 minutes
  • total_time Total Time: 1 hour 5 minutes
  • yield Yield: 8-10 1x
  • category Category: Seafood
  • method Method: Mix
  • cuisine Cuisine: Latin

Description

This Quick Mango Shrimp Ceviche is perfect on those hot summer days when you’re looking for a light & fresh bite! Filled with tender shrimp, tomatoes, cucumber, jalapeno, mango, avocado and lime juice. It’s the ultimate appetizer or main dish.

Scale

Ingredients

  • 1 lb. small raw shrimp, peeled & deveined
  • 1 cup fresh lime juice
  • 1 cup english cucumber, diced
  • 1/2 cup diced roma tomato
  • 1 jalapeno, diced
  • 1/4 cup red onion, diced
  • 1/3 cup cilantro, diced
  • 1 cup fresh mango, diced
  • 2 garlic cloves, minced
  • 1 teaspoon cumin
  • salt & pepper
  • 2 avocado, diced

Instructions

  1. Dice prepared shrimp up into smaller bite size pieces. (about 1/4″-1/2″)
  2. Add shrimp to a large bowl and pour lime juice over the shrimp. Toss to coat the shrimp and let sit for 5 to 10 minutes. The acid from the lime juice will cook the shrimp and turn it opaque in color. That’s how you know it’s done.
  3. Next, add cucumber, tomato, jalapeno, red onion, mango, cilantro, garlic cloves, cumin, salt and pepper to the bowl with the shrimp. Toss to mix. Cover and place in the refrigerator for at least 1 hour to allow the flavors to meld together.
  4. When ready to serve, add in the avocado. Gently toss to mix everything together.
  5. Serve as is or with tortilla chips.

Keywords: mango shrimp ceviche, shrimp ceviche recipe, how to make shrimp ceviche

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pinterest image for mango shrimp ceviche

pinterest image for mango shrimp ceviche

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Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football!

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6 Responses
  1. Allison

    I have made these three times. They are so delicious. The sauce I keep the leftover for dipping raw veggies the rest of the week. I am not a raw carrot lover but learned to eat more more of them after tips from this recipe to marinade in a tiny bit of rice vinegar. So awesome in many ways!

    1. Krista

      So glad you love this! I love finding new ways to sneak in fresh veggies! You should check out my Summer Rolls recipe – you pickle the carrots! It’s one of my favorite ways to eat carrots!!

    1. Krista

      No, it is not freezable. I find ceviche is at its freshest 1 day after making it. However, because ceviche is cooked in an acid mixture, it should be safe for up to 2 days. If stored properly in the refrigerator.

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