Dinner

Shrimp Ceviche with Mango, Avocado, and Lime Recipe

ByLana Polati February 12, 2026February 12, 2026

Introduction

Shrimp ceviche is a refreshing and colorful dish perfect for warm days or as a light appetizer. This recipe combines cooked shrimp with fresh vegetables, fruits, and zesty citrus juices for a bright, tangy flavor.

A large white bowl filled with a fresh shrimp salsa that has three main layers mixed together. The base layer includes small green cucumber cubes and bright yellow mango pieces, with a rough texture from the chopped fruits and veggies. Mixed evenly on top and throughout are small, light pink shrimp curled in shape, along with diced red tomatoes and green herbs finely chopped, adding a splash of red and dark green. The ingredients create a colorful and chunky mix with juicy and firm textures, all sitting on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds shrimp (peeled and cooked)
1 small red onion (diced)
2 jalapenos (seeds removed then minced)
1 cup cucumber (finely diced)
2 cups Roma tomatoes (seeded and diced)
1/2 cup cilantro leaves (finely chopped)
2 avocados (seeded and chopped)
2 large mangos (seeded and chopped)
1/2 cup lime juice
1/4 cup orange juice
Zest of 1 lime
Salt to taste
Tortilla chips (for serving)

Instructions

Step 1: Chop half of the cooked shrimp and place it in a large bowl.
Step 2: Add the whole shrimp, diced red onion, minced jalapenos, finely diced cucumber, diced tomatoes, chopped cilantro, chopped mango, and chopped avocado to the bowl.
Step 3: Pour the lime juice, lime zest, and orange juice over the shrimp mixture. Add salt to taste and gently toss everything to combine.
Step 4: Cover the bowl and refrigerate for at least 30 minutes or up to overnight. If refrigerating longer than 30 minutes, omit the avocado to prevent browning and add it fresh before serving.
Step 5: Serve chilled with tortilla chips for a perfect appetizer or light meal.

Tips & Variations

For extra spice, leave some jalapeno seeds in or add a dash of hot sauce.
If you prefer a smoother texture, finely chop the shrimp instead of using whole pieces.
You can substitute mango with pineapple for a different fruity twist.
Use freshly squeezed citrus juices for the best flavor balance.

Storage

Store the ceviche covered in the refrigerator for up to 24 hours. To keep the avocado from browning, add it just before serving if storing longer than 30 minutes. Leftovers are best eaten cold and should not be left at room temperature for extended periods.

How to Serve

A white bowl filled with a colorful shrimp salad, showing several layers of small diced ingredients. The base layer has bright orange-yellow mango pieces mixed with chunks of green cucumber. Above them are plump, pink shrimp arranged evenly, some curved and some flat. Mixed throughout are red tomato bits and scattered green herbs, adding a fresh touch. The overall texture looks juicy and fresh with a mix of smooth shrimp and crisp vegetables, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw shrimp in ceviche?

This recipe uses cooked shrimp, which is safer and quicker. Traditional ceviche uses raw shrimp “cooked” in citrus juice, but if using raw shrimp, ensure it is very fresh and properly prepared to avoid foodborne illness.

How can I make this ceviche spicier?

To increase the heat, add more jalapenos with seeds, use a hotter chili pepper, or stir in a bit of your favorite hot sauce. Adjust gradually to suit your spice preference.