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Mango Shrimp Ceviche

This Mango Shrimp Ceviche is vibrant, fresh, tangy, and slightly sweet making it the perfect summer meal! Just a handful of ingredients is all you need to throw this together.

Course Appetizer, Main Course
Diet GlutenFreeDiet
Keyword Dairy-Free, gluten-free, Keto, Paleo, Whole30
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Author Amy Rains


  • 1 lb raw shrimp (deveined and tails removed)
  • 5-6 limes
  • 1 lemon
  • 1 large mango
  • 1 avocado (peeled and de-seeded)
  • 1/2 cup diced red onion
  • 1 medium jalapeno (diced)
  • 2 cloves fresh garlic (minced)
  • 1/2 tsp sea salt


  1. Begin by prepping the shrimp. Bring a large pot of water to a boil. Meanwhile, prepare a large bowl of ice water. Parboil the shrimp for 1 minute, and transfer the shrimp to the ice water bath. Let cool off for 5-10 minutes.

  2. Drain the ice water from the shrimp. Chop the shrimp into small pieces. In a medium sized bowl, juice the limes and lemon. Place the shrimp inside a bowl and let marinate for 30-45 minutes,

  3. Toss the shrimp (no need to drain) with the mango, avocado, cilantro, red onion, jalapeño, and garlic. Sprinkle with sea salt and serve with tortilla chips.