Quick Mango Shrimp Ceviche with Avocado is a bright and refreshing dish that’s perfect for warm days. It combines juicy mango, tender shrimp, creamy avocado, and a zesty citrus dressing that wakes up your taste buds. The mix of sweet, tangy, and a little bit of spice makes it feel like summer in every bite.
I love how fast this ceviche comes together—it’s a great option when you want something light but still full of flavor. The combination of creamy avocado and fresh mango with shrimp is something I always look forward to making when the weather heats up. It’s super easy to customize, too; I sometimes add extra lime juice or a sprinkle of fresh cilantro to make it just right for my mood.
This ceviche works great as an appetizer before a meal or even as a snack on its own. I like serving it in small bowls or on top of crispy tortilla chips for a little crunch. It’s also great for sharing at summer picnics or BBQs because it’s so colorful and inviting. Whenever I bring this dish out, people always ask for the recipe—there’s just something about the fresh flavors that everyone loves.
Key Ingredients & Substitutions
Shrimp: Using cooked shrimp keeps things quick and easy. You can use fresh, frozen, or even pre-cooked cocktail shrimp. For a veggie twist, try heart of palm or finely chopped cucumbers instead.
Mango: Ripe mango adds sweetness and a juicy texture. If mango isn’t available, try pineapple for a similar tropical touch.
Avocado: Look for ripe but firm avocados to avoid mushiness. If you prefer, add avocado just before serving to keep it fresh.
Red Onion & Jalapeño: Red onion brings crunch and sharpness; soak it in cold water for 10 minutes if you find it too strong. Jalapeño adds spice – adjust or skip based on your heat tolerance.
Lime Juice: Fresh lime juice is key for brightness and a bit of acid. Bottled lime juice can work but fresh really shines here.
How Do You Keep Avocado Creamy and Fresh in Ceviche?
Avocado can turn brown quickly, so it needs gentle handling.
- Peel and dice avocado just before adding to the ceviche.
- Fold it in gently at the end to avoid mashing.
- Use ripe but firm avocados to keep chunks intact.
- Chill ceviche after mixing to keep avocado fresh longer.
- Adding extra lime juice also helps slow browning.
Equipment You’ll Need
- Large mixing bowl – I prefer this for tossing everything gently without spilling.
- Knife and cutting board – sharp for chopping mango, avocado, onion, and jalapeño easily.
- Measuring cups and spoons – keeps ingredients accurate and consistent.
- Juicer or citrus reamer – makes squeezing fresh lime juice quick and mess-free.
- Spoon or rubber spatula – for gently folding in the avocado without breaking it.
Flavor Variations & Add-Ins
- Swap shrimp for scallops, cooked crab meat, or grilled fish for a different seafood twist.
- Add diced cucumber or pineapple for extra crunch and sweetness.
- Include chopped fresh herbs like mint, basil, or parsley for added freshness.
- Spice it up with a dash of hot sauce or sprinkle of chili flakes for more heat.
Quick Mango Shrimp Ceviche with Avocado – The Perfect Summer Appetizer!
Ingredients You’ll Need:
- 1 lb cooked shrimp, peeled and deveined
- 1 large ripe mango, diced
- 1 ripe avocado, peeled, pitted, and sliced or diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, finely chopped
- 1/3 cup fresh lime juice (about 2-3 limes)
- 1 tablespoon olive oil
- 1 small jalapeño, seeded and finely chopped (optional for a little heat)
- Salt, to taste
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe only takes about 15 minutes to prepare and another 15-20 minutes to chill. It’s a quick, fresh appetizer perfect for summer days when you want something light and tasty without spending much time in the kitchen.
Step-by-Step Instructions:
1. Mix the Base Ingredients:
Start by placing the cooked shrimp, diced mango, and thinly sliced red onion in a medium bowl. These are the heart of your ceviche and bring a lovely balance of sweet and savory flavors.
2. Add Herbs and Spice:
Stir in the finely chopped cilantro and jalapeño if you want a little heat. This adds a fresh, zesty kick to the dish.
3. Dress Your Ceviche:
Pour the fresh lime juice and olive oil over the shrimp mixture. Gently toss everything together so all the flavors start to blend.
4. Season to Taste:
Add salt and freshly ground pepper, tasting as you go until it feels just right to you.
5. Fold in the Avocado:
Gently fold in the sliced or diced avocado. Be careful not to smash it—keeping the avocado in chunks gives a creamy texture that contrasts nicely with the shrimp and mango.
6. Chill and Serve:
Let your ceviche chill in the fridge for 15-20 minutes to let all the flavors meld together. Serve it cold in small bowls or on top of tortilla chips for a delightful summer appetizer. Enjoy!
Can I Use Frozen Shrimp for This Ceviche?
Yes! Just make sure the shrimp is fully thawed before using. Thaw frozen shrimp overnight in the fridge or quickly under cold running water. Pat dry to avoid extra moisture in the ceviche.
How Long Can I Store Leftover Ceviche?
Store leftovers in an airtight container in the fridge for up to 1-2 days. Because of the avocado, it’s best eaten fresh to enjoy the best texture and flavor.
Can I Make This Ceviche Spicier?
Absolutely! Add more jalapeño or include a pinch of chili flakes or hot sauce to suit your heat preference. Just add gradually and taste as you go.
What Can I Serve with Mango Shrimp Ceviche?
This ceviche goes great with crunchy tortilla chips, tostadas, or even as a topping for fresh greens to make a light salad.