Shrimp & Mango Ceviche (No-Cook Summer Favorite)
I recently visited a local spot that’s famous for its ceviche—super fresh seafood, zesty citrus marinade, sweet mango chunks, and just the right touch of heat. Every bite was refreshing and delish. I left inspired and decided to recreate my own version for a small summer gathering at home. I served it in crisp lettuce cups alongside chips and sparkling mocktails… and it was a major hit. It’s one of those dishes that feels fancy but comes together with just a handful of simple ingredients!
For this healthy shrimp ceviche recipe, fresh lime juice is key (skip the bottled version)—it brings the bright, zippy flavor that makes ceviche shine. I always reach for my trusty hand juicer to make the job quick and easy. And while you can absolutely use all lime juice, I like to add the juice of one orange to round out the acidity and complement the sweetness of the mango.
That said, there are so many directions you can take this in, depending on your tastebuds! You can even prep most of it ahead—just wait to add the mango and avocado until right before serving to keep them from becoming too soft.
Dice your shrimp (raw or cooked) into small, uniform pieces and place in a bowl. (I spy my Joy Bauer Chef Knife!)
Pour the lime and orange juice over the shrimp, then stir in red onion and jalapeño (be sure to remove seeds for less heat). Mix to coat evenly and chill (45-60 minutes for raw shrimp and only 15 minutes for cooked shrimp).
Remove from fridge. Drain some of the citrus if desired, then gently fold in mango, avocado, and cilantro. Season with salt and pepper to taste.
Spoon into lettuce cups, scoop with tortilla chips, or serve over a bed of greens, rice, or quinoa.
As a registered dietitian and longtime seafood lover, I always keep a few easy shrimp recipes in my summer rotation—and this one is a standout. If you’re loving this tropical-inspired dish, be sure to check out my (well, actually Ian’s) Summer Shrimp Boil— it’s a crowd-pleaser made with beer, onion, garlic, and Old Bay seasoning and my Summer Shrimp Salad Rolls are always requested in my house.
Also, if you’re firing up the grill, these Shrimp Kebabs with Miso Scallion Sauce are a must: they’re glazed with an umami-rich sauce that’s savory, slightly sweet, and totally addictive!
What sets this shrimp ceviche apart
- No cooking required: Use raw shrimp that “cooks” in citrus… or you can go with pre-cooked shrimp—either way, no stove needed.
- Light but satisfying: Packed with protein, healthy fats, and antioxidant-rich produce, it’s nourishing without feeling heavy. Plus, you get 4 grams of fiber per 1 cup serving!
- Bright, zesty flavor: Lime, orange, mango, and jalapeño bring a fresh, tropical twist in every bite.
- Endlessly versatile: Serve with tortilla chips, over a bed of greens, or as an easy protein-filled lettuce cup appetizer.
Joyful tip: You can take the shortcut and use cooked shrimp—just cut it into small pieces and let it marinate in the citrus, onions and jalapeno for about 15 minutes. Once the shrimp is ready, I mix in juicy mango, creamy avocado, and fresh herbs for a dish that’s bright, feel-good, and impossible to resist. And if you’re not into cilantro, no worries—parsley works great, or you can leave it out altogether.
P.S. This recipe is also featured on TODAY.com!
A quick note on storage
- If using cooked shrimp, leftovers will last in the fridge for 1 to 2 days.
- If using raw shrimp, it’s best to enjoy the ceviche right after it finishes marinating—within a few hours. While the citrus juice changes the texture and theoretically “cooks” the shrimp, it doesn’t fully kill bacteria like heat does, so it’s safest to enjoy raw shrimp ceviche fresh… and discard any leftovers.
Whether you’re hosting friends or just want something fun for a solo lunch, this ceviche delivers every time!
Jalapeño safety note:
Speaking from personal (and slightly painful) experience: be careful when handling jalapeños. I once chopped one, forgot all about it, and then went to take out my contacts… big mistake. The oils can linger on your hands and cause serious stinging—eyes, lips, even your nose. To stay safe, wear gloves while chopping or wash your hands really well right after.
Try my Citrus Ceviche next!
Shrimp & Mango Ceviche (No-Cook Summer Favorite)
Ingredients
- 1 pound shrimp, see instructions for raw vs. cooked
- Juice of 4 limes, about ½ cup
- Juice of 1 orange, about 2 tablespoons
- ⅓ cup finely chopped red onion
- 1 small jalapeño, finely minced (remove seeds unless you really, really love heat)
- 1 large mango, diced (about 1 cup)
- 1 avocado, diced
- ¼ cup minced fresh cilantro, or parsley if you’re not a cilantro fan
- Salt and black pepper, to taste
Instructions
Prep the shrimp
- If using raw shrimp, dice it into small, uniform pieces and place in a bowl. If using cooked shrimp, chop into bite-size pieces and do the same.
Add the citrus and aromatics
- Pour the lime and orange juice over the shrimp. Then stir in the chopped red onion and minced jalapeño (remember to remove the seeds unless you love extra heat!). Mix well to coat everything evenly.
Let it chill
- For raw shrimp, cover and refrigerate for 45 to 60 minutes, stirring once or twice, until the shrimp turns opaque and firm—it’s now “cooked” by the citrus juice.For cooked shrimp, refrigerate for just 15 minutes to let the flavors blend.
Finish the ceviche
- Remove the bowl from the fridge. You can drain some or all of the citrus marinade if you’d like (I usually leave mine in!). Gently fold in the diced mango, avocado, and chopped cilantro (or parsley). Season with salt and ground black pepper to taste.
- Spoon into lettuce cups, scoop with tortilla chips, or serve over a bed of greens, rice, or quinoa.
Will this recipe work well with other fish? We don’t eat shellfish.
Thank you
Hi Robin!
Absolutely—you can swap the shrimp in this mango ceviche for a firm, flaky white fish like halibut, sea bass, or red snapper… and it’ll still taste amazing! Just a few quick tips to make sure it turns out safe and refreshing.
1) Go for super fresh, high-quality fish—ideally sushi-grade or from a fishmonger you trust. Since the fish “cooks” in citrus (no heat involved), freshness and safety are key.
2) How to Prep: Cut the fish into ½-inch cubes—this helps it “cook” evenly in the lime juice. Place the cubes in a bowl and completely cover with freshly squeezed lime juice. Then stir in the onion and jalapeno as directed in the recipe. Let it marinate in the fridge for 30 to 60 minutes, stirring occasionally, until the fish turns opaque and slightly firm. That’s your sign it’s “cooked” through.
3) Preparation Tip: Once the fish is opaque, don’t let it sit too long in the lime juice or it can become tough. You can strain off some of the juice before adding the other ingredients for best texture. Then simply follow the rest of the recipe—add the mango, cilantro, and avocado—and you’ve got a tropical, zesty, shellfish-free spin on Joy’s original ceviche.
Enjoy! And, let us know if you try it out. — Eliza (Team Joy)
Made this for a ladies get together & it was a hit! Followed the recipe exactly & used the cooked shrimp option. Served in mini serving dishes with tortilla scoops on the side. It’s a keeper, so good!
Pamela, I’m thrilled to hear this!! I’m honored it made the cut for your ladies get-together… and even more excited it was a hit! Thank you for sharing!