Shrimp & Mango Ceviche (No-Cook Summer Favorite)
This light and zesty shrimp ceviche is made with mango, avocado, citrus juice, and jalapeño for a refreshing kick. Use raw or cooked shrimp—no stovetop required.
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.
Notes
Raw shrimp option: Use fresh or thawed-from-frozen raw shrimp. Dice it small so the citrus juice can fully “cook” it while it’s in the fridge. Make sure the juice nearly covers the shrimp while marinating. Stir once or twice to ensure even contact.
Smart shopping tip: For easier prep, buy shrimp that’s already peeled, deveined, and tails removed. Frozen works beautifully—just thaw it in the fridge or under cold running water before using.
Use cooked shrimp for a shortcut: Great for convenience, and you only need to marinate in the citrus for 15 minutes. Plus, leftovers will last 1 to 2 days in the fridge.
Swapping white, flaky-fish for shellfish-free dish: You can easily swap the shrimp for a firm, flaky white fish such as halibut, sea bass, or red snapper. Be sure to use super fresh, sushi-grade fish (or purchase from a trusted fishmonger), since the fish will “cook” in citrus juice rather than heat.
To prepare: cut the fish into ½-inch cubes and place in a bowl. Cover completely with the freshly squeezed lime juice (stir in the onion and jalapeno, too) and refrigerate for 30 to 60 minutes, stirring occasionally, until the fish turns opaque and slightly firm. At this point, it’s considered “cooked” and safe to eat. For best texture, you can drain off some of the lime juice before mixing in the remaining ingredients (avocado, mango, cilantro – plus salt and pepper to taste). Follow the rest of the recipe as written.
Vary your herbs: Don’t like cilantro? You can swap in fresh parsley for a more neutral flavor.
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, it doesn’t fully kill bacteria like heat does, so it’s safest to enjoy raw shrimp ceviche fresh and discard any leftovers.
Nutrition Information per serving
Serving Size: 1 cupCalories: 180Carbohydrates: 16gProtein: 17gTotal Fat: 7g— Unsaturated Fat: 6g— Saturated Fat: 1gCholesterol: 145mgSodium: 650mgPotassium: 468mgFiber: 4gTotal Sugar: 9g— Natural Sugar: 9g— Added Sugar: 0gVitamin A: 927IUVitamin C: 39mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.