Easy Mango Shrimp Ceviche with Avocado

This Easy Mango Shrimp Ceviche is perfect on those hot summer days when you’re looking for a light & fresh bite! Filled with tender shrimp, tomatoes, cucumber, jalapeno, mango, avocado and lime juice. It’s the ultimate appetizer or main dish.

Why you’ll love this Mango Shrimp Ceviche

As we start to ease into the warmer months it’s time to whip out those quick, fresh and light dishes and cocktails. One of our favorites to have during the spring and summer months is shrimp ceviche. It’s a crowd please every time and is so easy to make and even prep ahead of time.

Last month, I made my Classic Shrimp Ceviche. Today I’m stepping it up and adding in my favorite two additions to ceviche. Mango and Avocado. A little sweet and a little creamy to really take your taste buds on a journey.

What is ceviche?

Ceviche is a South American seafood dish. Typically made with fresh fish or shrimp that’s cooked in fresh citrus juice, usually lime or lemon juice. Then mixed with other ingredients like onion, cilantro, cumin, tomato or hot peppers.

Is ceviche safe to eat?

That’s the biggest question most people ask. Raw fish? Is it safe? Yes, it is absolutely safe to eat. The acid from the citrus juice cooks the seafood without using heat. The longer it marinates in the citrus juice to more it cooks through. So if you’re worried, don’t be. It’s safe to eat.

What you’ll need for this Recipe:

The good news is, you don’t know a ton of ingredients to make this mango shrimp ceviche happen. Here are the ingredients you’ll need for this recipe:

• Shrimp: Use raw fresh shrimp peeled and deveined, then dice into smaller pieces. This ensures you get a piece of shrimp in every bite.
• Lime Juice: This is a key ingredient to ceviche, without it the shrimp will not cook. Make sure that it is fresh lime juice, NOT store bought.
• English Cucumber: It adds a nice freshness and crunch to the ceviche.
• Roma Tomato: I like to make a makeshift pico along with the ceviche. These roma tomatoes add a sweetness and juicy punch to the ceviche.
• Jalapeño: For a little spice, just dice up one jalepeño. If you like it extra spicy keep the seeds.
• Red Onion: I like to use red onion because it’s a little sweeter.
• Cilantro: This lemony herb brightens up the dish, make sure it’s fresh.
• Mango: Just sure to keep the mango about the same size as the other ingredients so everything is uniform.
• Garlic: Fresh minced garlic is best and gives the pop this dish needs.
• Spices: Just a few spices to bring flavor to this ceviche, ground cumin, salt & pepper
• Avocado: Add this at the last minute and keep the cuts the same so everything is uniform.

How to make Mango Shrimp Ceviche?

What I love about ceviche is how easy it is to pull together. Just make sure everything is chopped up and start mixing.

1. Prepare Shrimp: Dice prepared shrimp up into smaller bite size pieces. (about 1/4″-1/2″)
2. Marinate Shrimp: Add shrimp to a large bowl and pour lime juice over the shrimp. Toss to coat the shrimp and let sit for 5 to 10 minutes. The acid from the lime juice will cook the shrimp and turn it opaque in color. That’s how you know it’s done.
3. Mix Other Ingredients: Next, add cucumber, tomato, jalapeno, red onion, mango, cilantro, garlic cloves, cumin, salt and pepper to the bowl with the shrimp. Toss to mix. Cover and place in the refrigerator for at least 1 hour to allow the flavors to meld together.
4. Add Avocado: When ready to serve, add in the avocado. Gently toss to mix everything together.
5. Serve: You can serve as is or with tortilla chips.

How long does shrimp ceviche take to cook?

The cooking process for ceviche is different than what most people think. Instead of on the stove or in the oven, the shrimp is cooked by the acid from the citrus juice. Dice up the shrimp into small pieces and then completely cover the shrimp with lime juice. Let the shrimp sit for 5-10 minutes until it turns opaque in color.

How to store Mango Shrimp Ceviche?

Before you store this mango shrimp ceviche, just make sure you drain out any excess liquid from the bowl. Then place remaining ceviche in an air tight container and store in the refrigerator. When you’re ready to serve, just add a little more lime juice back in, give it a toss and you’re ready to go.

How long does shrimp ceviche last?

I find ceviche is at it’s freshest 1 day after making it. However, because ceviche is cooked in acid mixture it should be safe for up to 2 days. If stored properly in the refrigerator.

 

 

What to serve with shrimp ceviche?

Ceviche in my opinion always makes a great appetizer, so here are a few items we love to serve it with!

• Crispy  Air Fryer Avocado Fries with Dipping Sauce
• Refreshing Spicy Margarita Recipe
• Honey Garlic Grilled Shrimp
• Sweet ‘n Spicy Chili Lime Baked Chicken Wings
• Avocado Salsa Verde
• Refreshing Watermelon Cucumber Gin & Tonic
• Homemade Restaurant Style Salsa

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