This Mango Shrimp Ceviche with Avocado (Ceviche de Camarones y Mango) is perfect for a summer day when you’re looking for a light and refreshing bite. It’s filled with tender shrimp, sweet mango, creamy avocado, and crunchy veggies like corn, tomatoes, and serrano pepper. Then it’s dressed with tangy lime juice and a final touch of Brianna’s Mango vinaigrette.
It’s the ultimate appetizer or main dish. Muy delicioso!!
Jump to:
- Why you will love this Mango Shrimp Ceviche with Avocado
- What is Ceviche?
- Is Ceviche safe to eat?
- Choosing the right Mango
- How to tell if a Mango is ripe?
- A touch of tasty Mango vinaigrette
- How to make a delicious Mango Shrimp Ceviche with Avocado (Ceviche de Camaron y Mango) step-by-step
- Ingredients
- Instructions
- Substitutions
- Variations
- Storage
- Frequently asked questions
- Other Latin Appetizers you may like
- Latin Drinks ideas to pair with Ceviche
- 📖 GET THE RECIPE! 🍽️
Why you will love this Mango Shrimp Ceviche with Avocado
- Healthy and crowd-pleaser! Ceviche is a nutritious and delicious meal option bursting with sweet, savory, and tangy flavors. And did I say mouth-watering?
- Ceviche is a fantastic option for a light dinner, served as an appetizer when watching sports or having guests over. It’s simple and quick to make before guests arrive (with the beer 😊)
- Serve your Ceviche with sweet potato, lettuce, corn chips, or flatbread, or scoop it with these Oven-Baked Plantain Chips (Platanitos Horneados) featured in this recipe.
Looking for other Latin appetizer options?
- Oven-Baked Tostones (Crispy-Baked Green Plantains) with Aji Verde (Spicy Peruvian Green Sauce)
- Creamy Elote (Corn) Dip with Poblano Peppers
Latin drinks to sip while you make this Ceviche
- Peruvian Pisco Sour Cocktail
- Passion Fruit Margarita
- Mexican Paloma
- Brazilian Passion Fruit Caipirinha
What is Ceviche?
Ceviche, Seviche, or Cebiche (sev-ee-chay) is one of the most popular recipes in parts of Mexico and Central and South America.
Ceviche is raw seafood prepared and cured in acidic juice like Limes or Lemons. This causes the protein to become opaque and firm similar to when cooked with heat. Ceviche is generally mixed with other ingredients like chiles, onions, herbs, tomatoes, or cucumbers.
Ceviche is one of those trendy dishes that Americans have truly embraced. I see more Ceviche offerings and variations on restaurant menus and online recipes than ever (including vegetarian Ceviche! Who would have thought it? 😊).
When it comes to Ceviche, the possibilities are endless!!
Is Ceviche safe to eat?
While the citrus juice changes the structure and texture of the protein in Shrimp, the potential for bacteria can still be present. Following FDA guidelines for eating raw seafood, I only make my ceviche from previously-frozen raw seafood to be on the safe side.
Other options:
- Par-cook the shrimp until they are opaque, then continue with the rest of the recipe.
- Simply purchase cooked shrimp if you have concerns about using raw shrimp. While the flavor and texture may change, you will still enjoy a delicious homemade Ceviche!
Choosing the right Mango
I love Mangos! I grew up in Venezuela, where Mangos were so outstanding and abundant that I never had to think about “how to choose the right Mango” because “they were all right”!!
The perfect ripe Mango has a balance of sweetness and firmness. This makes all the difference. There are wide varieties of mangos, but the most commonly found in U.S. stores is the Tommy Atkins variety which works flawlessly in this ceviche. It has the right combination of size, texture, and juiciness.
How to tell if a Mango is ripe?
SNIFF! Ripe mangos emit an intense and irresistibly sweet and fragrant aroma. This is your number one sign. If the smell is neutral, it is unripe, and you must wait longer. If it emits a sour and fermented-like smell, it’s too ripe.
TOUCH! Ripe mangos will be soft to the touch when gently pressed with your finger, and the skin indents slightly.
LOOK CLOSELY! The area around the stalk should stick out outwards.
WHAT COLOR IS A RIPE MANGO? Ripe mangos typically have a more intense color, like reds, oranges, or yellows. While this can be an indicator of mango ripeness is not always the case because colors vary by type. The sniff and touch tests are your best indicators.
A touch of tasty Mango vinaigrette
This recipe has an outstanding balance of ingredients, all doing their little part in this mouth-watering ceviche. I added some of Brianna’s Organic Mango Vinaigrette for a more intense sweet-tangy-savory flavor to take it to the next level. Note that I am not being compensated by Brianna’s for saying this. I simply just love their products.
I rarely buy salad dressings because they contain ingredients I don’t like. I’ve made an exception with Brianna’s dressings because of their cleaner label and innovative flavors. When I discovered they had a Mango Vinaigrette, I did not hesitate to try it. And as always, they exceeded my expectations. This mango Vinaigrette is creamy, fruity, tangy, and simply delicious!!
How to make a delicious Mango Shrimp Ceviche with Avocado (Ceviche de Camaron y Mango) step-by-step
(a printable version of the recipe with quantities is also below).
Ingredients
see recipe card for quantities.
- Shrimp (raw) - good quality and previously frozen, peeled, and deveined
- Lime juice - NOT store-bought blotted juice
- Corn on the cob– for an extra crunch and smoky flavor from roasting it
- Ripe Mango such as Tommy Atkins – adds a tropical and sweet touch
- Ripe Avocado for creaminess and healthy fats
- Roma tomatoes
- Red Onion – I love red, but any type will work
- White Vinegar - for macerating part of the onion a bit to reduce its pungent taste
- Serrano Pepper – Jalapeños work well too
- Fresh Cilantro
- Brianna’s Organic Mango Vinaigrette
- Salt and Black Pepper
Instructions
Prepare and cure the Shrimp
- Dice the Shrimp into small bite-size pieces (about 1/4″ to 1/2″)
- Add to a bowl and cover with the lime juice. Let it sit for 30 to 45 minutes. You will know the Shrimp is done when it turns opaque in color and feels slightly firmer.
Roast the Corn and dice the remaining ingredients
While the Shrimp cures in the lime juice, roast the Corn.
- Turn the broiler to a high setting and set a rack on the upper part of the oven.
- Brush the peeled corn with Olive Oil and sprinkle with salt and pepper.
- Roast, turning regularly to cook all sides, and get that charred look (about 5 minutes). Do not leave the corn unattended to avoid overcooking it and becoming dry.
- Let it cool down, then remove the corn kernels using a sharp knife.
- This produces about 1 cup.
Dice the remaining ingredients
- Finely chop all remaining ingredients (mango, serrano pepper, tomatoes, onion, and cilantro).
- Dice the avocado just a bit bigger.
- For this recipe, I prepared the red onion in two ways. I finely chopped about two-thirds of it to mix with the other ingredients in the ceviche. Then for the last third, I sliced the onion thin for garnishing.
- Soak them in water with the white vinegar until ready to use. This will help reduce some of the pungent taste in the raw onion.
- Pour the shrimp (with the lime juice) into a bowl and add the chopped ingredients. Add the Mango vinaigrette, salt, and pepper. Mix well but gently to preserve the texture of the ingredients. Season with additional salt if desired.
- To serve, garnish with the sliced onions and enjoy with your favorite side or chips.
The best Mango Shrimp Ceviche Recipe. Buen provecho!
Substitutions
- While roasted corn on the cob adds tremendous flavor and freshness, you can substitute it with frozen or canned corn in a pinch. You can still place it on a baking sheet and roast it for 3 to 5 minutes.
- Can’t find Mangos? Fresh pineapple or ripe peaches and nectarines make an excellent substitution.
Variations
Other great variations than Shrimp include Scallops or previously-frozen fish. If you choose raw fresh fish, use the best, like sushi-quality fish.
Storage
- Refrigerate Ceviche in an air-tight glass container for up to 2 days.
Frequently asked questions
Ceviche is best eaten on the same day for a tender texture and fresh flavor. However, it will keep for up to 1 to 2 days refrigerated. After this, the texture changes dramatically due to the citrus juice changing the shrimp texture, and the overall ceviche becomes mushy.
Ceviche is best eaten fresh. It does not freeze well.
Other Latin Appetizers you may like
Latin Drinks ideas to pair with Ceviche
📖 GET THE RECIPE! 🍽️
Mango Shrimp Ceviche with Avocado (Ceviche de Camaron y Mango) Recipe Card
Description
This Mango Shrimp Ceviche with Avocado (Ceviche de Camaron y Mango) is bursting in flavors. It’s perfect for a summer day meal or served as an appetizer.
Ingredients
- 1 pound of Shrimp - good quality and previously frozen, peeled, and deveined
- 1/2 cup of Lime juice (from about 2 limes), NOT store-bought blotted juice.
- 1 ear of fresh Corn
- 1 Ripe Mango such as Tommy Atkins
- 1 ripe Avocado
- 2 Roma tomatoes
- 1/2 medium Onion - I love purple, but any type will work
- 1 teaspoon of White Vinegar
- 1 Serrano Pepper finely chopped - Jalapeños work well too
- 1/4 cup of chopped fresh Cilantro
- 1/4 cup of Brianna’s Organic Mango Vinaigrette
- 1 teaspoon of Salt
- 1/4 teaspoon of Black Pepper
Instructions
Prepare and cure the Shrimp
- Dice the Shrimp into small bite-size pieces. (about 1/4″ to 1/2″)
- Add to a bowl and cover with the lime juice. Let it sit for 30 to 45 minutes. You will know the Shrimp is done when it turns opaque in color and feels slightly firmer.
Roast the Corn
- While the Shrimp cures in the lime juice, roast the Corn.
- Turn the broiler to a high setting and set a rack on the upper part of the oven.
- Brush the peeled corn with Olive Oil and sprinkle with salt and pepper. Roast, turning regularly to cook all sides, and get that charred look (about 5 minutes). Do not leave the corn unattended to avoid overcooking it and becoming dry.
- Let it cool down, then remove the corn kernels using a sharp knife. This produces about 1 cup.
Dice the remaining ingredient
- For this recipe, I prepared the red onion in two ways. I finely chopped about two-thirds to mix with the other ingredients in the ceviche. Then for the last third, I sliced the onion thin for garnishing.
- Soak them in water with white vinegar until ready to serve. This will help reduce some of the pungent taste in the raw onion.
- Finely chop all remaining ingredients (mango, serrano pepper, tomatoes, onion, and cilantro). Dice the avocado just a bit bigger.
- Pour the shrimp (with the lime juice) into a bowl and add the chopped ingredients. Add the Mango vinaigrette, salt, and pepper. Mix well but gently to preserve the texture of the ingredients. Season with additional salt if desired.
- To serve, garnish with the sliced onions and enjoy with your favorite side or chips.
Buen provecho!
Notes
- Serve your Ceviche with sweet potato, lettuce, corn chips, or flatbread, or scoop it with these Oven-Baked Plantain Chips (Platanitos Horneados) featured in this recipe.
- Substitutions:
- While roasted corn on the cob adds tremendous flavor and freshness, you can substitute it with frozen or canned corn in a pinch. You can place the corn kernels on a baking sheet and roast for 3 to 5 minutes.
- Can’t find Mangos? Fresh pineapple or ripe peaches and nectarines make an excellent substitution. - Variations - Other great variations than Shrimp include Scallops or previously-frozen fish. If you choose raw fresh fish, use the best, like sushi-quality fish.
- Storage - Refrigerate Ceviche in an air-tight glass container. It will last for up to 2 days.
Nicole says
This mango and shrimp ceviche was incredible. The mango was the perfect addition of sweetness. Absolutely loved this recipe.
Juyali (ju-ja-lee) says
Yay! So glad you loved that sweet mango twist. Thanks for making my recipe shine! ☀️😎
Swathi says
That mango shrimp ceviche is so yumm. I loved it, I too served with plantain. perfect meal.
Juyali (ju-ja-lee) says
So glad you liked it Swathi! 🙂
Criss says
I made this mango shrimp ceviche, and it was delicious! The combination of shrimp and mango with avocado is just perfect—fresh, zesty, and so satisfying. I’ll definitely be making this again!
Juyali (ju-ja-lee) says
Sounds like you nailed it! Thanks for trying our recipe and leaving your awesome review. ❤️😊
Liz Berg says
This is just as good or even better than what I've eaten in restaurants! I can't wait to make this for dinner guests----I know they'll love it, too.
Juyali (ju-ja-lee) says
That’s amazing to hear! Your guests are in for a treat 😉 – and hope they love it as much as you do! ❤️
Krystle says
I just love the mango with this. I'll never make ceviche another way again!
Juyali (ju-ja-lee) says
Once you go mango, there's no going back 😉 The mango really seals the deal – I am so glad it’s your new ceviche favorite. Thanks! 😊
Lathiya says
I love mango and anything with mango. This ceviche became our family favorite. The flavors were spot on.
Juyali (ju-ja-lee) says
Mango lovers, unite! 🙌 We're thrilled your family is loving this ceviche. It's proof that mango 🥭 is the ultimate flavor superstar. Thanks for leaving a review, Lathiya! 😊
Stephanie says
This Cerviche recipe is a tropical explosion in your mouth! I wouldn't change a thing - it's delicious as written. An ideal dish for our summer patio dinners.
Juyali (ju-ja-lee) says
A tropical explosion, huh? We're taking that as a huge compliment! ❤️ Agree, it's perfect for patio vibes.😎
Thanks for sharing your experience, Stephanie!
Liz says
SO many of my favorite summer ingredients are in this yummy recipe!!! It was easy to make and incredibly delicious!!!
Juyali (ju-ja-lee) says
Hi Liz,
That's great! I agree, so many yummy ingredients together in this recipe makes it so tasty and comforting. I'm so glad you liked it. Thanks for your review!
Nicole says
I had everything I needed for this in my fridge! Wonderful summer treat! Delish!
Juyali (ju-ja-lee) says
Fridge clean-out turned flavor explosion! We're so glad this ceviche was a hit. Thank you, Nicole! 😊
Nora says
We served it as an appetizer, and our friends were delighted! Thank you for this wonderful recipe!
Juyali (ju-ja-lee) says
Thanks for trying my Mango Shrimp Ceviche recipe, Nora! I'm so happy to hear your friends loved it. 🙂
Sonja says
This Cevice recipe has just all of my favourite things in it: Shrimps, Mango, Avocado and even charred sweetcorn. Might be my new favourite summer salad. And so quick to make too. Just what I need when they days get warmer.
Juyali (ju-ja-lee) says
Hi Sonja!
Sounds like you found your summer soulmate in this ceviche! Glad it's quick and easy to make, because who wants to be stuck in the kitchen when the sun's out? 😉
Thanks for your note, Sonja!
Claudia Cristina Ciorteanu says
This Mango Shrimp Ceviche with Avocado is a vibrant and refreshing dish. The combination of sweet mango, tender shrimp, and creamy avocado is simply irresistible. Perfect for a light and tasty meal!
Juyali (ju-ja-lee) says
Hi Claudia,
You said it all! This ceviche is summer on a plate - the flavors are just delish. Glad you enjoyed it as a light and tasty meal. 🙂
Jacqueline Debono says
We eat a lot of raw seafood here in Italy. Although ceviche isn't a typical dish here I love it. This mango shrimp ceviche is seriously delicious, fresh and easy to make. A new favourite for me!
Juyali (ju-ja-lee) says
Hi Jacqui,
That's fantastic to hear! Who needs a plane ticket to the tropics when you have this ceviche, right? Maybe we can convince Italy to adopt ceviche as an honorary citizen. 😉
Thanks for giving it a try!
DK says
This is such a light, yet satisfying dish! I made this for lunch the other day and it was just perfect!
Juyali (ju-ja-lee) says
"Light, yet satisfying dish!" Love it, DK!
That's the magic of ceviche. It fills you up without weighing you down. 🙂 So glad you enjoyed it!