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Mango Shrimp Ceviche with Avocado

Mango shrimp ceviche with avocado is a light, fresh Latin American appetizer where tender shrimp are suspended in bright citrus “cooked” flavor. Colorful mango and avocado cubes stay crisp while everything chills together for a clean, vivid bite.
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Prep Time 15 minutes
rest time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Latin American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Ceviche base
  • 1.5 lb large shrimp cooked, peeled, deveined, and halved
  • 1 cup lime juice
  • 0.25 cup orange juice
  • 2 large mangoes diced
  • 2 avocados diced
  • 0.5 red onion finely diced
  • 1 jalapeños minced (use 1–2 to taste)
  • 0.25 cup cilantro chopped
  • 2 tbsp olive oil
  • salt to taste
  • pepper to taste
  • 1 tortilla chips for serving

Equipment

  • 1 glass bowl

Method
 

Marinate the shrimp
  1. In a glass bowl, combine large shrimp with lime juice and orange juice, and stir to coat all the shrimp. The citrus will marinate the shrimp and intensify flavor.
  2. Cover and refrigerate for 30 minutes, stirring occasionally so the shrimp marinate evenly. Keep it chilled for the best tender texture.
Finish and serve
  1. Just before serving, gently fold in diced large mangoes, diced avocados, finely diced red onion, minced jalapeños, and chopped cilantro. Stop mixing as soon as everything is combined to avoid breaking up the avocado.
  2. Drizzle in olive oil, then season with salt and pepper to taste. The ceviche should look glossy and vibrant with colorful chunks throughout.
  3. Serve chilled in a bowl or small glasses with tortilla chips on the side. Garnish with extra cilantro if desired for an overhead, colorful look.

Notes

For a cleaner flavor, keep everything chilled and add mango, avocado, onion, jalapeño, and cilantro right before serving so the fruit stays bright and the avocado doesn’t break down. Store leftovers covered in the refrigerator for up to 1 day; the mango and avocado texture softens over time. Freezing is not recommended. For a dairy-free, gluten-free version, serve with plain chips or omit tortilla chips entirely.