Name: Mango Shrimp Ceviche Recipe
Prep time: 15 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 pound raw shrimp, peeled and deveined, cut into bite-size pieces; ½ cup fresh lime juice (about 5-6 limes); ¼ cup fresh lemon juice; 1 ripe mango, diced into ½-inch cubes; 1 avocado, diced; ½ English cucumber, seeded and diced; ¼ cup pickled red onion, drained; 1 jalapeño, seeds removed and finely diced; ⅓ cup fresh cilantro, chopped; ½ teaspoon kosher salt, or to taste; ¼ teaspoon freshly ground black pepper

Jump to Recipe· 4.3 from 48 reviews

If you’re craving something bright, refreshing, and packed with tropical vibes, this Mango Shrimp Ceviche Recipe is an absolute must-try. Bursting with juicy mango sweetness, zesty lime, and tender shrimp marinated to perfection, it’s like a sunny day captured in a bowl. The creamy avocado and crisp cucumber add texture, while the pickled red onion and jalapeño bring a little zing, making every bite a delicious celebration of fresh flavors. Whether it’s a light lunch, a stunning appetizer, or a crowd-pleaser at your next party, this dish dazzles with simplicity and flair.

Ingredients You’ll Need

A white round bowl is filled with six distinct layers arranged in neat sections: bright pink pickled onions with a soft texture on the bottom left, small pale pink raw shrimp in the center, vibrant green diced avocado and jalapeño in the top left, bright yellow mango chunks on the top right, and fresh green diced cucumber on the bottom right. Next to the bowl, a clear glass of light yellow citrus juice and a bunch of fresh green cilantro lie on a white marbled surface beneath a blue and white patterned tile background. photo taken with an iphone --ar 4:5 --v 7

This Mango Shrimp Ceviche Recipe calls for straightforward, wholesome ingredients that come together beautifully. Each one plays a vital role, whether it’s the citrus juices that “cook” the shrimp, the mango that adds a sweet tropical punch, or the herbs and spices that elevate the overall flavor profile.

1 pound raw shrimp, peeled and deveined, cut into bite-size pieces: The star protein that becomes tender and flavorful when marinated.

½ cup fresh lime juice, about 5-6 limes: Provides the acidic “cooking” medium that brightens and firms the shrimp.
¼ cup fresh lemon juice: Adds extra citrus complexity and brightness.
1 ripe mango, diced into ½-inch cubes: Sweetness and tropical flavor that balances the tang and spice.

1 avocado, diced: Creamy texture to enrich the bite and mellow the acidity.
½ English cucumber, seeded and diced: Adds a cool, crisp crunch that refreshes the palate.
¼ cup pickled red onion, drained: Brings a zesty tang and slight crunch to round out the taste.

1 jalapeño, seeds removed and finely diced: Adds just the right touch of heat without overwhelming the dish.
⅓ cup fresh cilantro, chopped: Herbal brightness that ties all the elements together beautifully.
½ teaspoon kosher salt, or to taste: Enhances and balances all the flavors.

¼ teaspoon freshly ground black pepper: Adds subtle warmth and depth.

How to Make Mango Shrimp Ceviche Recipe

Step 1: Prepare the Shrimp

The magic of this Mango Shrimp Ceviche Recipe begins by peeling, deveining, and cutting your raw shrimp into bite-sized pieces. This ensures every piece soaks up the citrus marinade perfectly. It’s important to use raw shrimp here because the acidity in the lime and lemon juice will “cook” it gently, resulting in that signature ceviche texture and flavor.

Step 2: Marinate the Shrimp

Place the shrimp in a glass or ceramic bowl to avoid any metallic reactions, then pour over the fresh lime juice, making sure the shrimp are fully submerged. Toss gently, cover, and refrigerate for 30 minutes until the shrimp turn opaque and a lovely pink, signaling they are perfectly “cooked” by the citrus juice.

Step 3: Prepare Fresh Ingredients

While the shrimp is marinating, dice the mango, avocado, cucumber, and jalapeño, and chop the cilantro. These fresh ingredients add multiple layers of flavor and texture that elevate this Mango Shrimp Ceviche Recipe from simple to sensational. Keeping the avocado for later maximizes its creamy texture without turning mushy.

Step 4: Combine and Season

Drain about half the lime and lemon juice to prevent your ceviche from becoming too watery but keep enough for flavor. Add the mango, cucumber, pickled red onion, and jalapeño to the shrimp, sprinkle in the salt and black pepper, and toss gently to blend all the vibrant components harmoniously.

Step 5: Final Touches

Gently fold in the diced avocado and chopped cilantro last to maintain their texture and freshness. Cover and refrigerate the ceviche for another 10-15 minutes to let all the flavors meld beautifully before serving.

How to Serve Mango Shrimp Ceviche Recipe

This image shows a small white bowl with blue patterns filled with a colorful seafood salad placed on a larger white plate. The salad has three main layers: the bottom and middle layers show chopped green cucumber pieces mixed with yellow mango chunks and small white and pink seafood bits scattered evenly throughout. Crispy golden tortilla chips are placed around the bowl on the plate, with some overlapping the salad bowl’s edge. Two lime wedges sit on the white plate, one at the top near the chips and one at the bottom edge. A silver spoon rests on the plate beside the bowl. The setting is on a white marbled surface with blue and white patterned tiles partially visible around the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To add extra flair and bursts of flavor, consider sprinkling your Mango Shrimp Ceviche with a few fresh cilantro leaves or thin slices of jalapeño. A few lime wedges on the side not only make it look inviting but allow your guests to add an extra splash of zing if they wish.

Side Dishes

This Mango Shrimp Ceviche Recipe is incredibly versatile and pairs wonderfully with crunchy tortilla chips for scooping or a lightly toasted baguette. You can also serve it alongside a crisp green salad or coconut rice to expand your tropical vibe and make it a more substantial meal.

Creative Ways to Present

If you want to impress, serve your ceviche in individual small glasses or vibrant bowls for a picnic or party. You can also hollow out fresh limes or mini bell peppers as edible “cups” for a cute and festive touch that will wow your guests visually and gastronomically.

Make Ahead and Storage

Storing Leftovers

You can store leftover Mango Shrimp Ceviche Recipe in an airtight container in the refrigerator for up to 2 days. However, the avocado may darken slightly and the texture can soften, so it’s best enjoyed fresh when possible.

Freezing

Freezing ceviche is not recommended because the delicate texture of the shrimp and fresh produce can be compromised upon thawing. For the best taste and texture, always prepare and consume this Mango Shrimp Ceviche Recipe fresh.

Reheating

This Mango Shrimp Ceviche Recipe is meant to be served cold and should not be reheated. The fresh, bright citrus and crisp ingredients lose their charm when warmed, so keep it chilled and enjoy its refreshing vibe straight from the fridge.

FAQs

Can I use cooked shrimp for this Mango Shrimp Ceviche Recipe?

While the traditional method uses raw shrimp cured in citrus juice, you can use cooked shrimp if you prefer. Just dice them and mix with the other ingredients, but you’ll miss the gradual “cooking” effect that adds to the ceviche’s signature texture and flavor.

How spicy is this ceviche with the jalapeño included?

The jalapeño provides a mild to moderate heat that complements the sweetness of the mango and the tanginess of the lime juice. Removing the seeds reduces heat, but you can adjust the amount or omit the jalapeño entirely if you want it milder.

Is this Mango Shrimp Ceviche Recipe gluten-free?

Absolutely! This recipe is naturally gluten-free, making it an excellent choice for those with gluten sensitivities or celiac disease. Just be sure any accompaniments you choose, like chips or bread, are also gluten-free if needed.

Can I substitute the shrimp with fish or another seafood?

Yes, firm white fish like snapper or tilapia works well for ceviche. Cut it into small cubes and marinate similarly. Just be sure the seafood is sushi-grade or very fresh to ensure safety and the best texture.

How long should I marinate the shrimp?

Marinating the shrimp for 30 minutes in lime juice is ideal to achieve that tender, “cooked” texture without becoming rubbery. Over-marinating can make the shrimp tough, so stick close to the timing for perfect ceviche.

Final Thoughts

This Mango Shrimp Ceviche Recipe is one of those magical dishes that feels like a mini-vacation in a bowl. It’s fresh, vibrant, and impressively simple to make. Whether you’re hosting friends or wanting a healthy, flavorful meal for yourself, this ceviche will brighten up your day and your palate. Dive in and savor every juicy, tangy bite—you won’t regret it!