Mango Shrimp Ceviche Recipe
This tropical Mango Shrimp Ceviche is a perfect light appetizer to serve with tortilla chips during summer parties or get-togethers. Make it using a few simple ingredients using my easy recipe.
Try my other shrimp recipes too – Shrimp Mei Fun, Hunan Shrimp, Hibachi Shrimp, and this Indian-style Shrimp Masala Curry.
A Quick Look At This Mango Shrimp Ceviche Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Resting Time: 1 hour 20 minutes
- Total Time: ~ 1 hour 35 minutes
- Serves: 4
- Cuisine: Latin-inspired / American
- Course: Appetizer or Salad
- Diet: Gluten-free, Dairy-free
- Skill Level: Easy
- Equipment: Mixing bowl, sharp knife, citrus juicer, chopping board
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Why You’ll Love This Family Favorite Recipe!
- Bright, fresh, refreshing — ideal for hot weather or light meals.
- Combines sweet juicy mango with tangy lime-marinated shrimp for a vibrant flavor contrast.
- Super quick and no-fuss if you have shrimp ready.
- Naturally gluten-free and dairy-free — perfect for a light, healthy option.
- Easily customizable: adjust spice or add extras (like avocado, cucumber, jalapeño) for texture and heat.
Table of Contents
About Mango Shrimp Ceviche
Mango Shrimp Ceviche is a Latin American appetizer in which tender shrimp are marinated in lime juice and mixed with fresh, ripe mangoes, avocado, bell peppers, onion, and seasonings. I love its vibrant colors and tropical flavors.
It is easy to make, requires no cooking, and bursts with sweet, spicy, and tangy flavors.
Serve this appetizer with tortilla chips, plantain chips, or crackers of your choice for summer get-togethers or house parties, or enjoy it on a hot afternoon as a snack or light meal.
This easy shrimp ceviche recipe is gluten-free, paleo, Whole30, and dairy-free.
Ingredients
Shrimp – I prefer medium-sized shrimp cut into small pieces. You can also use small shrimp. I suggest not using larger shrimp in this recipe, as they will not taste good.
Lime Juice – The acidity of lime juice helps the shrimp to cook. Use freshly squeezed lime juice for the best taste. You can replace lime juice with lemon juice or orange juice.
Mangoes – Use any ripe, juicy, and less fibrous mangoes. Ataulfo, Haden, Kent, Manila, Alphonso, etc., are some of my favorite varieties.
Jalapeño peppers add a spicy kick to the ceviche. You can adjust the quantity according to your taste.
Others – You will also need red onion, red bell pepper, cilantro, salt, and freshly cracked pepper to make the mango ceviche recipe.
You can also add a few drops of hot sauce for a spicy kick.
How To Make Mango And Shrimp Ceviche
Step 1: Rinse 1 lb (500 g) of medium-sized, deveined shrimp under running water and pat them dry with paper towels.
Step 2: Cut the shrimp into ¼-inch pieces.
Step 3: Mix shrimp with ½ cup of freshly squeezed lime juice in a large bowl.
Step 4: Let it sit in the fridge for 45-50 minutes until the shrimp appear opaque and pink.
Step 5: Remove the bowl from the refrigerator and add the following ingredients.
- 1 cup of peeled and diced ripe mangoes
- ¼ cup of chopped red onion
- 2 teaspoon minced jalapeño pepper (seeded)
- ½ cup diced red bell pepper
- ¼ cup chopped cilantro (tightly packed)
Toss well to combine.
Note: You can discard some of the lime juice if you prefer your ceviche less tangy.
Step 6: Season with ½ teaspoon of salt and ½ teaspoon of freshly cracked black pepper.
Step 7: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Step 8: Check for salt and pepper and add more if required.
Step 9: Serve the mango ceviche chilled.
Mango Shrimp Ceviche FAQs
Yes, raw shrimp are used in the ceviche. They are marinated in citrus juice, which denatures the protein, making them safe to eat.
Shrimp ceviche can be safe to eat if it’s prepared and stored correctly. The citrus juice in the recipe acts like heat during cooking, breaking down the shrimp’s proteins. However, it’s essential to note that the acidity of the citrus juice alone may not eliminate all harmful bacteria or parasites in the shrimp.
To ensure the safety of your shrimp ceviche, start with fresh, high-quality shrimp and properly marinate them in citrus juice. The shrimp should be fully covered in the juice and marinated for at least 30 minutes to an hour or until they turn opaque and pink.
After preparing the ceviche, refrigerate it and consume it within a day or two. This will help prevent the growth of harmful bacteria.
If you’re unsure about the safety of shrimp ceviche, it’s best to seek advice from a professional or be cautious and avoid eating it altogether.
Fresh shrimp is highly recommended, but frozen shrimp can be used as well. Thaw them in cold water before using them.
You can add apples, corn, tomatoes, green onions, lettuce, or sweet potatoes to this recipe.
You can also add diced avocado and hearts of palm if you like. Just be sure to add them right before serving to prevent them from turning brown.
Yes, sure, you can. Mix the ingredients except the shrimp in a bowl. Refrigerate for 20 minutes and serve. Reduce the quantity of lime juice a bit.
Storage Suggestions
Mango shrimp ceviche can be stored for only a short time. Store it in an airtight container in the coldest part of your fridge (below 40°F or 4°C) for up to 24 hours.
Other Appetizer Recipes We Recommend
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Korean Gochujang Chicken Wings
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Fish Fingers
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Million Dollar Deviled Eggs Recipe
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Mango Shrimp Ceviche Recipe
Ingredients
- 1 pound medium shrimp (500 g, deveined)
- ½ cup freshly squeezed lime juice
- 1 cup peeled and diced ripe mangoes
- ½ cup chopped red onions
- 2 teaspoons seeded and minced Jalapeño pepper
- ½ cup diced red bell pepper
- ¼ cup chopped cilantro (tightly packed)
- ½ teaspoon salt (or to taste)
- ½ teaspoon freshly cracked black pepper (or to taste)
Instructions
- Rinse shrimp with water and pat them dry with paper towels.
- Cut the shrimp into ¼-inch pieces.
- In a large bowl, mix shrimp with lime juice.
- Let it sit in the fridge for 45-50 minutes until the shrimp appear opaque and pink.
- Pull the bowl from the refrigerator and add mangoes, onion, jalapeño pepper, bell pepper, and cilantro.
- Season with salt and black pepper.
- Toss well to combine.
- Note – You can discard some of the lime juice if you do not like your ceviche too tangy.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Check for salt and pepper and add more if required.
- Serve the mango ceviche chilled.
This is a delicious ceviche recipe. Do try!