Easy Shrimp Ceviche
This shrimp ceviche with mango and avocado is a fresh summer dish. The lime juice, sweet mango, creamy avocado, and tender shrimp come together in a bright, flavorful bowl. It's perfect for scooping up with crispy tostones or tortilla chips.
Servings 4 servings
Calories 101kcal
Equipment
- Large Mixing Bowl
- Medium mixing bowl
- cutting board
- sharp knife
- Citrus juicer
- Spoon or spatula for mixing
Ingredients
- 1 lb small shrimp (peeled, deveined and tail off)
- 1 cup lime juice (about 10 limes)
- 2 teaspoons Kosher salt (or salt to taste)
- 1 cup avocado (diced, see notes)
- 1 large yellow mango (diced)
- 1 small red onion (diced)
- 1/4 cup cilantro (finely chopped)
- 2 jalapeños diced (or other pepper for heat)
- 1 clove garlic grated
- 1 tablespoon sugar (optional)
Instructions
- Chop the shrimp into bite-sized pieces, then add to a large bowl with the lime juice and salt. Toss well to combine and let sit for 20 minutes. You’ll know the shrimp is fully cured when it is opaque throughout and the flesh turns white with pink edges.
- If using, stir the sugar into the lime juice until dissolved. The sugar helps balance the acidity of the lime juice. For a sugar-free version, skip the sugar or use 1 tablespoon of coconut aminos instead.
- Add the grated garlic and stir into the lime juice, then add the remaining ingredients. Gently toss to combine, being careful not to mash the avocado or mango.
- Serve immediately with homemade plantain chips.
Notes
- Avocados: Use 1 hass avocado or 1/2 of a tropical avocado.
- Mangoes: Choose a mango that is yellow but firm
Nutrition
Calories: 101kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1169mg | Potassium: 319mg | Fiber: 3g | Sugar: 6g | Vitamin A: 229IU | Vitamin C: 33mg | Calcium: 23mg | Iron: 0.4mg