Mango Shrimp Ceviche

There’s something magical about the first time you try ceviche. That bright citrus zing, the refreshing crunch of fresh vegetables, the tenderness of perfectly marinated seafood—it’s like a vacation on a plate. For me, mango shrimp ceviche isn’t just a recipe, it’s a memory. It takes me back to warm summer evenings spent near the coast, where the air smells like saltwater and lime, and everything feels a little slower, a little sweeter.

This dish holds a special place in many coastal cultures across Latin America, where ceviche is more than food—it’s a tradition. Often shared during family gatherings or lazy afternoons with friends, it’s a celebration of fresh, vibrant ingredients that speak to the heart of the tropics.

Adding mango to shrimp ceviche brings a lovely twist to the classic. The sweet, juicy mango pairs beautifully with the zesty lime and tender shrimp, creating a flavor profile that’s both exciting and deeply comforting. It’s the kind of dish you’ll want to bring to every potluck, picnic, and backyard dinner from now through late summer.

And the best part? It’s refreshingly simple to make—no stove required. So whether you’re serving this on a warm patio with tortilla chips or spooning it over crisp lettuce leaves for a light lunch, this mango shrimp ceviche will steal the spotlight every single time.

Why You’ll Love This Recipe:

• No cooking needed – Let the lime juice do the magic.
• Bright and colorful – A feast for your eyes and your tastebuds.
• Tropical twist – Mango adds a sweet contrast to the tangy citrus.
• Healthy & fresh – Packed with lean protein and vibrant veggies.
• Make-ahead friendly – Perfect for prepping before guests arrive.

INGREDIENTS YOU’LL NEED:

• 1 lb cooked shrimp, peeled and deveined, chopped into bite-sized pieces
• 1 mango, diced
• 1 small red onion, finely chopped
• 1 small cucumber, diced
• 1-2 jalapeños, seeded and minced (adjust to heat preference)
• 1/2 cup chopped fresh cilantro
• Juice of 4-5 limes (about 1/2 cup)
• Juice of 1 orange
• Salt, to taste
• Optional: diced avocado, for serving

HOW TO MAKE MANGO SHRIMP CEVICHE:

STEP-BY-STEP INSTRUCTIONS

Step 1: Start with the shrimp
If you’re using precooked shrimp (which makes this even easier!), just give them a quick rinse and chop them into bite-sized pieces. I like to leave a few whole if I’m making this for a party platter—it just looks a little fancy.

Step 2: Dice and chop your veggies
Take your time with this step—it makes a difference. The key is to keep the pieces small and uniform so you get a bit of everything in each bite. Think sweet mango cubes, crisp cucumber, tangy red onion, and a little jalapeño heat. Don’t forget a generous handful of fresh cilantro—it brings the whole dish to life.

Step 3: Bathe it all in citrus
Combine everything in a large glass or ceramic bowl, then pour over the lime and orange juice. The citrus not only flavors the ceviche but also tenderizes and infuses the shrimp and vegetables with bright, zesty goodness.

Step 4: Chill and let it marinate
Cover the bowl and let the ceviche chill in the fridge for at least 30 minutes, though an hour or two is ideal. It gives all the flavors a chance to mingle and develop.

Step 5: Taste and adjust
After it’s marinated, give it a taste and adjust the salt, lime juice, or spice level if needed. If you’re feeling fancy, stir in some diced avocado just before serving for a creamy, luxurious touch.

Step 6: Serve it up
Spoon it into individual cups for a party, serve it in a big bowl with tortilla chips, or dish it over a bed of lettuce for a light lunch. However you serve it, expect happy faces and empty plates.

HELPFUL TIPS:

• Use the freshest ingredients you can find – Especially when you’re not cooking them!
• Adjust the lime juice to your taste – Start with less and add more as you go.
• No fresh mango? Try pineapple or even peaches for a similar tropical twist.
• Make it heartier – Serve it with quinoa or over rice for a light dinner.

DETAILS:

• Prep Time: 20 minutes
• Marinate Time: 30–60 minutes
• Total Time: 50–80 minutes
• Yield: Serves 4–6
• Category: Appetizer, Salad
• Method: No-cook
• Cuisine: Latin American
• Diet: Gluten-Free, Dairy-Free, Low Carb, Pescatarian

NOTES:

You can easily adjust the spice level by adding more or less jalapeño—or swapping it for a milder pepper. If you love heat, a dash of hot sauce never hurts either.

NUTRITIONAL INFORMATION (Estimated per serving):

• Calories: 190
• Protein: 20g
• Carbohydrates: 12g
• Fat: 5g
• Fiber: 2g
• Sugar: 8g

FREQUENTLY ASKED QUESTIONS:

Can I use raw shrimp?
Yes, but make sure it’s very fresh. You’ll need to let it marinate longer (around 2 hours) in the citrus juice to “cook” it safely.

Can I make it ahead of time?
Absolutely! It tastes even better after the flavors have had time to mingle. Just add the avocado right before serving if you’re using it.

What can I serve with this ceviche?
Tortilla chips, tostadas, lettuce wraps, or even spooned onto a crunchy cracker make perfect vehicles for scooping this tropical goodness.

STORAGE INSTRUCTIONS:

Store leftover ceviche in an airtight container in the fridge for up to 2 days. Because it’s seafood-based, it’s best enjoyed fresh, but it’ll hold up nicely for the next day’s lunch.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other fresh and flavorful favorites:

• Spanish Tomato Toast (Pan con Tomate)
• Teriyaki Chicken Skewers
• Classic Shrimp Salad
• Creamy Caprese Pasta Salad

CONCLUSION

Mango shrimp ceviche is more than a dish—it’s an invitation to slow down, savor the moment, and taste a little sunshine no matter where you are. Whether you’re prepping it for a dinner party or just treating yourself to something refreshing, it’s the kind of recipe that brings a little joy with every bite. So grab your limes, chop that mango, and let’s get marinating—paradise is just a bowl away.

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