Shrimp Ceviche with Mangoes and Avocados

This shrimp ceviche with mango and avocados is a refreshing summer dish made with shrimp marinated in fresh lime juice, then tossed with creamy avocado, sweet mango, jalapeños, and cilantro. It’s quick, easy, and perfect served cold with plantain chips, tostones, or tortilla chips.

I love how this shrimp ceviche feels like something you’d order at a beachside restaurant, but it comes together right at home with just a handful of fresh ingredients. The shrimp are “cooked” by the citrus juice, then tossed with tropical additions like mango and creamy avocado. I’d bring this out for a backyard gathering because it disappears fast once everyone starts scooping

Why You’ll Love This Shrimp Ceviche Recipe

• Easy to Make: This ceviche comes together right at home with simple ingredients and very little prep. This is perfect for those busy days and last-minute hosting.
• Customizable: You can easily adjust the flavors to fit your taste by adding more heat and swapping ingredients.
• Perfect for Summer: Served cold with bright lime juice, juicy mango, and creamy avocado, this light and refreshing dish is especially good on hot days.

What is Shrimp Ceviche?

Shrimp ceviche is a chilled seafood dish made by marinating shrimp in fresh citrus juice and mixing it with ingredients like onions, peppers, herbs, avocado, and fruit. The lime juice firms up the shrimp and gives the dish its fresh, vibrant flavor.

Is Ceviche Fully Raw?

Ceviche is traditionally prepared by curing seafood in acidic citrus juice rather than cooking it with heat. In this recipe, the shrimp rests in lime juice until it turns opaque and firm. It should always be made with fresh shrimp and kept properly chilled before serving.

Ingredients for Shrimp Ceviche

These ceviche ingredients are fresh and flavorful. Between the citrus, sweet mango, creamy avocado, and spicy peppers, every ingredient brings something different to the bowl, so you really want to use ripe, fresh produce here for the best flavor and texture.

• Shrimp: I like using small shrimp for this ceviche because they cure quickly in the lime juice and are easy to scoop up with chips or tostones. Make sure they’re peeled, deveined, and tail off before you start.
• Lime Juice: Fresh lime juice gives ceviche its tangy flavor while also helping cure the shrimp. I would not swap this for bottled juice because the flavor just isn’t the same.
• Coarse Salt: Salt seasons the shrimp and helps balance the acidity from the lime juice. Start with the amount listed, then adjust to taste once everything is mixed together.
• Avocado and Mango: Creamy Hass avocado and sweet mango add richness, sweetness, and texture to the ceviche. Dice them into bite sized pieces so each scoop has a little bit of everything.
• Red Onion and Cilantro: Red onion adds crunch and a little bite, while cilantro brings freshness that ties the ceviche together. I like chopping both finely so they blend well with the shrimp and fruit.
• Jalapeños: Jalapeños add fresh heat that balances the mango and avocado. You can add more or less depending on how spicy you want it.
• Garlic: A little grated garlic adds savory flavor without taking over the dish. Grating it helps it mix evenly into the ceviche.
• Coconut Aminos or Sugar: A little sweetness helps balance the sharp acidity from the lime juice in ceviche. I like using coconut aminos as a sugar free option because it adds a lightly sweet, savory flavor that works really well with the shrimp and tropical ingredients, but you can also use a small amount of sugar if you prefer.

See recipe card for quantities.

How to Make Shrimp Ceviche

How to “Cook” Ceviche

I start by adding the shrimp to a bowl with fresh lime juice and salt, then let it rest for about 20 minutes. During that time, the acidity from the lime juice firms up the shrimp and turns it opaque, which is what gives ceviche its signature texture without using heat.

Prep the Fresh Ingredients

While the shrimp rests, I dice the avocado, mango, red onion, and jalapeños, then add them to a large bowl with cilantro, garlic, and coconut aminos. This combination gives the shrimp avocado ceviche a balance of creamy, sweet, bright, and spicy flavors in every bite.

Combine Everything Together

Once the shrimp is ready, I add it to the bowl with about half of the lime juice mixture and gently stir everything together until combined. I try not to overmix so the avocado stays chunky and the ingredients keep their texture.

How to Serve Shrimp Ceviche

I like serving this ceviche cold with crispy tostones for scooping, but homemade plantain chips or tortilla chips work just as well. It’s best enjoyed fresh while the flavors are bright and the avocado is still perfectly creamy.

Storage

Shrimp ceviche is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the longer it sits, the firmer the shrimp and softer the avocado will become from the lime juice.

Tips for the Best Ceviche

• Use fresh lime juice. Freshly squeezed lime juice gives the ceviche a cleaner flavor and helps properly cure the shrimp. Bottled lime juice can taste flat or overly bitter in a recipe like this.
• Don’t over-marinate the shrimp. Once the shrimp turns opaque and firm, it’s ready to mix with the remaining ingredients. Letting it sit too long in the lime juice can make the texture rubbery.
• Dice everything evenly. Keeping the mango, avocado, onion, and shrimp around the same size helps you get a balanced scoop every time.
• Use ripe but firm avocados. You want the avocado creamy enough to complement the ceviche, but still firm enough to hold its shape when mixed.
• Adjust the heat to your liking. Jalapeños add freshness and spice, but you can use less for a milder ceviche or swap in a hotter pepper if you prefer more heat.
• Serve it cold. Ceviche tastes best chilled, especially on warm days. I like keeping it in the refrigerator until right before serving.
• Save some of the lime juice. Adding only part of the lime juice mixture keeps the ceviche flavorful without making it overly soupy.
• Serve with something crunchy. Tostones and tortilla chips work especially well because they hold up to the juicy ceviche and make it easier to scoop.

Recipe Variations

• Make it spicier. Swap the jalapeños for serrano peppers, habanero, or scotch bonnet if you prefer a stronger heat. You can also leave the seeds in for extra spice.
• Keep it mild. Reduce the amount of jalapeño or leave it out entirely for a milder ceviche that still tastes fresh.
• Add cucumber. Diced cucumber adds extra crunch and makes the ceviche feel even more refreshing, especially during the summer.
• Use pineapple instead of mango. Pineapple gives the ceviche a tangier sweetness that pairs really well with the lime juice and shrimp.

Frequently Asked Questions

More Shrimp Recipes

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