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Mango Shrimp Ceviche with Avocado

Mango shrimp ceviche with avocado is a light Latin American appetizer where tender shrimp “cooks” in lime and orange juice, then gets tossed with juicy mango and creamy avocado cubes. After a 30-minute citrus rest, the vibrant red onion and jalapeño add crunch and gentle heat.
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Prep Time 15 minutes
chilling/resting 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Latin American
Calories: 420
Ingredients Method Notes

Ingredients
  

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

Method
 

Marinate the shrimp
  1. Add the cooked shrimp to a glass bowl and pour in the lime juice and orange juice, stirring briefly to coat. The citrus will marinate the shrimp, intensifying flavor.
  2. Cover and refrigerate for at least 30 minutes, stirring occasionally so the shrimp stays evenly “cooked” in the citrus.
Fold in fresh ingredients
  1. Just before serving, gently fold in the diced mango, diced avocado, finely diced red onion, minced jalapeño, and chopped cilantro. Keep the mixture light so the cubes stay intact.
  2. Drizzle with olive oil and season with salt and pepper to taste, then stir gently again.
  3. Serve chilled in a bowl or in small glasses with tortilla chips on the side.

Notes

For clean, bright texture, keep the shrimp fully coated in citrus and avoid stirring aggressively during the 30-minute rest. Store covered in the refrigerator up to 1 day; the mango and avocado will soften after that. Freezing is not recommended. If you want a dairy-free swap, keep it as-is—this ceviche is naturally dairy-free.