Name: Mango Shrimp Ceviche
Prep time: 15 min
Total time: 45 min
Cuisine: Latin American
Ingredients: 1 pound cooked shrimp, peeled, deveined, and chopped into bite-sized pieces; 1 ripe mango, peeled and diced; 1/2 cup red onion, finely diced; 1/2 cup cucumber, diced; 1 medium tomato, diced; 1 small jalapeño, seeded and finely chopped (optional); 1/4 cup fresh cilantro, chopped; Juice of 3 limes (about 1/3 cup); Juice of 1 orange (about 1/4 cup); Salt to taste; Black pepper to taste; Tortilla chips or tostadas for serving (optional)

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Mango Shrimp Ceviche is a vibrant, refreshing dish that brings together sweet, tangy, and savory flavors in every bite. It’s a perfect appetizer or light meal, especially on warm days when I want something cool and satisfying. The combination of juicy mango, tender shrimp, citrus juices, and crisp vegetables creates a beautiful harmony of textures and tastes. Mango Shrimp Ceviche

Why You’ll Love This Recipe

I love how quick and easy this recipe is—no cooking required, just a bit of chopping and chilling. The sweetness of the mango pairs perfectly with the citrus-marinated shrimp, while red onion, jalapeño, and cilantro add a zesty punch. It’s healthy, light, and full of flavor. Whether I’m making it for a gathering or just a personal treat, it always feels like a little taste of summer in a bowl.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound cooked shrimp, peeled, deveined, and chopped into bite-sized pieces
1 ripe mango, peeled and diced
1/2 cup red onion, finely diced
1/2 cup cucumber, diced
1 medium tomato, diced
1 small jalapeño, seeded and finely chopped (optional for heat)
1/4 cup fresh cilantro, chopped
Juice of 3 limes (about 1/3 cup)
Juice of 1 orange (about 1/4 cup)
Salt to taste
Black pepper to taste
Tortilla chips or tostadas for serving (optional)

Directions

In a large mixing bowl, I combine the shrimp, mango, red onion, cucumber, tomato, jalapeño, and cilantro.
I pour in the lime and orange juices and gently toss everything together until evenly mixed.
I season the ceviche with salt and black pepper to taste.
I cover the bowl and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
Before serving, I give it a final stir and adjust seasoning if needed.
I serve it cold with tortilla chips or over crisp tostadas.

Servings and timing

This recipe makes about 4 servings. It takes around 15 minutes to prep and about 30 minutes of chilling time, so it’s ready in roughly 45 minutes.

Variations

I sometimes swap out the mango for pineapple or papaya when I want a different tropical twist. If I’m craving more richness, I add diced avocado just before serving. For a spicier kick, I include a second jalapeño or a dash of hot sauce. I’ve also tried it with raw shrimp marinated in lime juice until opaque, which works beautifully for a more traditional ceviche approach—just be sure the shrimp is very fresh.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 1 day. Since the acidity continues to “cook” the shrimp and soften the mango and veggies, I like to eat it fresh or soon after preparing. I don’t reheat ceviche—it’s meant to be enjoyed cold.

FAQs

How do I know when ceviche is ready to eat?

Since I use pre-cooked shrimp in this version, it’s ready as soon as the ingredients are mixed and chilled. If using raw shrimp, I let it sit in citrus juice until it turns opaque and firm—usually about 30–60 minutes.

Can I use frozen shrimp for this recipe?

Yes, I often use thawed frozen shrimp. I make sure it’s fully defrosted, drained, and patted dry before chopping and mixing it in.

Is this dish spicy?

It can be! I adjust the heat by using more or less jalapeño, or leaving it out altogether if I prefer a milder version.

Can I make this ahead of time?

I recommend making it no more than a few hours ahead. The freshness is part of what makes ceviche so delicious. I keep it covered in the fridge until serving.

What’s the best way to serve mango shrimp ceviche?

I love serving it chilled in a bowl with tortilla chips on the side, or spooned onto tostadas. It also works beautifully as a topping for lettuce cups or avocado halves.

Conclusion

Mango Shrimp Ceviche is one of my favorite go-to dishes when I want something fast, fresh, and full of bold flavors. The combination of sweet mango, citrusy shrimp, and crunchy vegetables is always a hit. Whether I’m serving it as a party appetizer or enjoying it as a light lunch, this recipe never fails to impress.