Ceviche is made by marinating raw seafood in citrus juice (primarily lime juice). The acid from the lime juice changes the protein structure of the seafood and basically “cooks” it without the need for heat.

Although using fresh, raw shrimp in ceviche is the ideal method, it’s not always readily available depending on where you live and the season. It is possible to use frozen shrimp and I’ve listed an alternative method on the instructions card.

Shrimp ceviche with mango and avocado being mixed together in a bright blue and white bowl. The bowl rests on top of a notebook with part of the recipe written in pen. — This cooling recipe is bright and fresh; full of zesty lime juice, buttery avocado, sweet mango, and a kick of jalapeño.

A spoonful of shrimp ceviche with mango and avocado. — This cooling recipe is bright and fresh; full of zesty lime juice, buttery avocado, sweet mango, and a kick of jalapeño.

A closeup, head-on shot of shrimp ceviche with mango and avocado. — I prefer using an avocado that’sripe but still quite firm. It helps ensure the avocado doesn’t get mushy and fall apart into the ceviche.

An aerial photo of shrimp ceviche with mango and avocado. Topped with sliced avocado, pieces of shrimp, a jalapeño slice and a stem of fresh cilantro. Serve with lime wedges and spicy sauce. — This Shrimp Ceviche with Mango and Avocado can be enjoyed as a snack, shared appetizer, lunch, or light meal.

A table-side closeup of shrimp ceviche with mango and avocado. — I plated this using an inexpensive circular food mold from amazon. You can alternatively pack a small bowl with ceviche, place the plate upside-down over the bowl, and flip it over.

A tower of shrimp ceviche that's been cut into. Pieces of plump shrimp, mango, avocado, cilantro, and jalapeño are visible. — This recipe is both refreshing and cooling; the perfect meal after a hot day in the sunshine.

Shrimp Ceviche with Mango and Avocado

Sacha Hirschfeld

This Shrimp Ceviche is an excellent recipe to add to your hot weather rotation. It's refreshing, simple to prepare, and requires no actual cooking!

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Prep Time 15

Marinating/Chill Time 2

Total Time 2 15

Course Appetizers

Cuisine American, Mexican

Servings 2

Calories 279 kcal

Equipment

1 large glass bowl
1 paring knife

Ingredients

½ lb raw shrimp peeled and deveined; SEE NOTES
½ cup lime juice about 4 large limes; must be fresh lime juice
½ tsp kosher salt plus more for seasoning
⅓ cup red onion finely diced
1 jalapeño pepper seeds and ribs removed if you don't like heat
1 cup mango diced; about 1 small mango
1 cup avocado diced; about 1 medium avocado
½ cup fresh cilantro large stems removed; lightly packed

Instructions

Make sure you're starting off with fresh raw shrimp; deveined and tails removed. Pat the shrimp dry and cut into ½ inch or 1 inch pieces. Add the pieces of shrimp to a large glass bowl, sprinkle with salt, and pour the fresh lime juice overtop; toss to combine. Cover and place in the fridge for 1 ½ hours or until shrimp is opaque.
If you don't have access to fresh raw shrimp, it's not the end of the world! Please continue to the next step to see what to do.
Fresh raw shrimp can be hard to come by depending on where you live and the time of year, so I've added a "cheaters" version. You can use frozen raw shrimp that's been totally thawed.
Bring a large pot of salted water to a boil over high heat. Turn off the heat, add the shrimp, and poach until the shrimp are opaque and just cooked through, about 2 minutes. Drain the shrimp and set aside until cool enough to handle, about 10 minutes.
Repeat the same process as outlined in the previous step. Because the shrimp is already cooked, it doesn't need to marinade in the fridge for 1 ½ hours to cook the shrimp. Keep in the fridge until chilled, about 30 minutes.
Add red onion, jalapeño, mango, avocado, and cilantro to the bowl with the shrimp; toss until well combined. Return to fridge for 30 minutes to allow the flavors to marry. You can leave this in the fridge for up to 4 hours. If you plan on leaving it for longer than 30 minutes, I would add the avocado in right before serving so it doesn't brown.
Remove the shrimp ceviche from the fridge. If you think there's too much liquid, feel free to pour some out. Serve as is or with tortilla chips.