Mango Shrimp Ceviche with Avocado

This Mango Shrimp Ceviche is the ultimate summer appetizer!! It is fresh, light, and packed with bright citrus flavor, juicy mango, creamy avocado, and tender shrimp. Whether you are hosting friends, heading to a cookout, or looking for an easy no fuss dinner, this shrimp ceviche recipe is always a favorite.

I love creating recipes that are full of fresh ingredients without sacrificing flavor. This healthy shrimp recipe is one of those dishes that feels special but comes together with very little effort. It is refreshing, satisfying, and guaranteed to be on repeat all summer long.

If you love easy summer recipes that are perfect for entertaining, this one checks every box!! And if you are putting together a spread for friends or family, be sure to add my Spicy Poke Style Ahi Tuna Dip with Chips to the menu. It comes together in just 15 minutes and is another fresh, flavor packed appetizer that everyone will love.

Why You’ll Love This Mango Shrimp Ceviche

• Fresh, vibrant flavors in every bite
• A light and healthy summer appetizer or meal
• Ready with simple ingredients you can find anywhere
• Naturally low carb, Keto friendly, Paleo, and Whole30 friendly
• Great for parties, backyard gatherings, or an easy weeknight dinner
• Easy to prepare ahead of time

Why Parboil the Shrimp?

Traditional ceviche relies on citrus juice to transform raw seafood. While this method works beautifully with extremely fresh seafood, I prefer taking one extra step before marinating the shrimp.

Because shrimp sold in the United States may not be as fresh as seafood found along coastal areas of Mexico or Latin America, I recommend quickly parboiling the shrimp first. As a nutritionist, I always look for simple ways to make recipes both delicious and safe to enjoy.

Simply boil the shrimp for about one minute, then immediately transfer them to an ice bath to stop the cooking. You can certainly skip this step if you are using very fresh shrimp and prefer a more traditional preparation.

How To Make Mango Shrimp Ceviche

Start by parboiling the shrimp, then cool them in an ice bath. Once chilled, chop the shrimp into bite sized pieces.

Place the shrimp in a bowl with freshly squeezed lime juice and lemon juice. Let everything marinate in the refrigerator for about 30 to 45 minutes while you prepare the remaining ingredients.

Dice the mango, avocado, red onion, cilantro, jalapeño, and garlic. Once the shrimp has finished marinating, gently fold everything together and season with sea salt to taste.

That is it!! Fresh, colorful, and ready to serve.

Tips For Success

• Use ripe but slightly firm mango so it holds its shape.
• Fresh lime and lemon juice make the biggest difference in flavor.
• Dice the ingredients into similar sized pieces for the best texture.
• Stir gently after adding the avocado to keep it from becoming mushy.
• Serve chilled for the freshest flavor.

Serving Suggestions

Serve this mango shrimp ceviche the traditional Mexican way with tortilla chips. For a lighter option, enjoy it with these low carb tortilla chips or healthier tortillas.

If you are putting together a summer appetizer spread, pair it with my Cottage Cheese Queso for another fresh, crowd pleasing option. It is creamy, packed with protein, and always disappears quickly.

Storage

This shrimp ceviche is best enjoyed the same day it is made. You can refrigerate leftovers for up to one day, but I would not recommend serving it after that since the texture of the shrimp and avocado will continue to change.

Photo Credit: All photos in this post were take by Loren at Sweet Rustic Bakes