A light and refreshing tropical ceviche, Mango Avocado Shrimp Ceviche combines sweet mango, creamy avocado, and succulent shrimp in a citrusy marinade. This vibrant dish is perfect as a summertime appetizer, a light lunch, or a showstopping starter for dinner parties.
Why You’ll Love This Recipe
This ceviche is incredibly flavorful and quick to prepare, offering a balance of sweet, spicy, and tangy elements that make each bite memorable. The combination of juicy mango and buttery avocado with tender shrimp is not only delicious but also visually appealing. It’s a no-cook recipe that comes together in minutes, ideal for warm days or entertaining.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1/2 lb cooked shrimp, chopped (reserve a few whole for garnish)
- 1 ripe mango, diced
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, deseeded and finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- Juice of 1/2 orange
- Salt and pepper to taste
- Optional: 1 small cucumber, diced for added crunch
Directions
- In a large bowl, combine the chopped shrimp, mango, avocado, red onion, jalapeño, and cilantro.
- Pour over the lime and orange juice and gently mix to combine.
- Season with salt and pepper to taste.
- Let the ceviche marinate in the fridge for at least 15–20 minutes to allow the flavors to meld.
- For a more refined presentation, press the mixture into a round mold and unmold onto a plate. Garnish with whole shrimp and cilantro leaves.
- Serve chilled with lime wedges or tortilla chips.
Servings and timing
This recipe serves approximately 2 to 4 people and takes about 10 minutes to prepare, with an additional 15–20 minutes of marinating time. It’s perfect as an appetizer or light meal.
Variations
- Tropical twist: Add diced pineapple or papaya for a more exotic flavor.
- Spicy version: Include a serrano pepper or a few dashes of hot sauce.
- Vegetarian: Replace shrimp with hearts of palm or firm tofu for a vegetarian alternative.
- Crunchy addition: Use diced cucumber or radish to add an extra layer of texture.
- Herb variation: Swap cilantro with mint or basil for a unique flavor profile.
storage/reheating
Ceviche is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 24 hours. Note that the texture of the avocado may change slightly. Reheating is not recommended, as this dish is meant to be served chilled.
FAQs
How long can I keep shrimp ceviche in the refrigerator?
You can safely store shrimp ceviche in the refrigerator for up to 24 hours. After that, the texture and flavor may deteriorate.
Can I use raw shrimp instead of cooked?
Yes, but you must marinate the raw shrimp in citrus juice for at least 30 minutes until it turns opaque and is fully “cooked” by the acid.
Is this ceviche gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free.
Can I make this dish ahead of time?
You can prepare it a few hours in advance, but it’s best eaten within the same day to enjoy the freshest flavor and texture.
What can I serve with mango shrimp ceviche?
Tortilla chips, tostadas, or plantain chips make excellent accompaniments. You can also serve it with lettuce cups or on a bed of greens.
Can I add other seafood to this ceviche?
Absolutely. Scallops or firm white fish like snapper or halibut can be added for a mixed seafood version.
Is it safe to eat ceviche?
Yes, as long as you use fresh, high-quality seafood and follow proper food safety practices, ceviche is safe to eat.
How spicy is this recipe?
With one deseeded jalapeño, it’s mildly spicy. You can adjust the heat to your preference by adding more or less chili.
Can I freeze this ceviche?
Freezing is not recommended, as the texture of avocado and mango will suffer, and the seafood may become rubbery upon thawing.
What type of shrimp works best?
Medium to large cooked shrimp work best. You can use fresh or frozen, but make sure they are fully thawed and deveined.
Conclusion
Mango Avocado Shrimp Ceviche is a vibrant, flavorful, and refreshing dish that’s quick to prepare and perfect for warm-weather dining. Whether served as an appetizer or light entrée, it’s sure to impress guests with its tropical flair and balanced taste. Prepare it fresh, serve it chilled, and enjoy the burst of sunshine in every bite.
Print
Mango Avocado Shrimp Ceviche
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2-4 servings 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Latin American
- Diet: Gluten Free
Description
A light and tropical ceviche made with juicy mango, creamy avocado, and tender shrimp, perfect for summer days or as a stunning appetizer.
Ingredients
- 1/2 lb cooked shrimp, chopped (reserve a few whole for garnish)
- 1 ripe mango, diced
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, deseeded and finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- Juice of 1/2 orange
- Salt and pepper to taste
- Optional: 1 small cucumber, diced
Instructions
- In a large bowl, combine the chopped shrimp, mango, avocado, red onion, jalapeño, and cilantro.
- Pour over the lime and orange juice and gently mix to combine.
- Season with salt and pepper to taste.
- Let the ceviche marinate in the fridge for at least 15–20 minutes to allow the flavors to meld.
- For a more refined presentation, press the mixture into a round mold and unmold onto a plate. Garnish with whole shrimp and cilantro leaves.
- Serve chilled with lime wedges or tortilla chips.
Notes
- Use freshly squeezed citrus juice for best flavor.
- Adjust jalapeño amount based on desired heat level.
- Best served the same day for optimal texture.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 95mg
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