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Mango Shrimp Ceviche with Avocado

Mango shrimp ceviche with avocado is a bright, citrus-marinated seafood appetizer with tender shrimp and colorful mango and avocado cubes. Lime and orange juice “cook” the shrimp while the mix stays fresh and lightly chilled for a light Latin American bite.
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Prep Time 15 minutes
chill / marinate 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Latin American
Calories: 620
Ingredients Method Notes

Ingredients
  

Shrimp ceviche base
  • 1.5 lb large shrimp Cooked, peeled, deveined, and halved
  • 1 cup lime juice Use fresh for best flavor
  • 0.25 cup orange juice Fresh or high-quality store-bought
  • 0.25 cup cilantro Chopped
  • 0.5 red onion Finely diced
  • 1 jalapeños Minced; use 1 for mild heat or 2 for more kick
  • 2 mangoes 2 large mangoes, diced
  • 2 avocados Diced
  • 2 tbsp olive oil For drizzling just before serving
  • 0.1 salt To taste
  • 0.1 pepper To taste
Serving suggestion
  • 1 tortilla chips For serving on the side

Method
 

Marinate shrimp
  1. Combine the cooked shrimp with the lime juice and orange juice in a glass bowl, ensuring the shrimp is evenly submerged for citrus flavor.
  2. Cover and refrigerate for at least 30 minutes, stirring occasionally, until the shrimp looks “cooked” and opaque from the citrus.
Assemble and serve
  1. Just before serving, gently fold in the diced mango, diced avocado, finely diced red onion, minced jalapeños, and chopped cilantro so the cubes stay intact.
  2. Drizzle with the olive oil and season with salt and pepper to taste.
  3. Serve chilled in a bowl or small glasses with tortilla chips on the side, keeping the vibrant colors visible.

Notes

Pro tip: use a glass or non-reactive bowl for marinating so the lime flavor stays clean and the seafood turns properly opaque; don’t over-marinate—start checking at 30 minutes. Store covered in the refrigerator up to 1 day; the texture of avocado can soften, so add any extra avocado only if you can. Freezing is not recommended because citrus-marinated shrimp and avocado don’t hold up. For a dairy-free swap, keep it as written—this ceviche is naturally dairy-free and can be made gluten-free by serving with certified gluten-free tortilla chips.