Can I use precooked shrimp for this recipe?

Absolutely! Precooked shrimp is perfect for an even faster prep, and you won’t have to worry about “cooking” in the lime juice. Just dice and toss into the ceviche as you would with raw shrimp.

Is it safe to use raw shrimp in ceviche?

As long as you begin with the freshest, high-quality shrimp possible and allow enough time for the lime juice to “cook” the shrimp, it’s a classic and authentic approach. If you have any doubts, opt for cooked or parboiled shrimp for peace of mind.

How long will ceviche last in the refrigerator?

For the best texture and flavor, enjoy your ceviche within 24 hours. After that, the shrimp can become overly cured, and the citrus may start to break down the fruits and veggies.

Can I make this ceviche ahead of time?

You can prep all the ingredients except the avocado and cilantro a few hours ahead. Keep everything chilled, then add avocado and herbs right before serving to keep them fresh and vibrant.

Tropical Mango Shrimp Ceviche Recipe

If you’re in the mood for something fresh, vibrant, and absolutely bursting with flavor, you have to try this Tropical Mango Shrimp Ceviche recipe. Incredibly easy and fast to whip up, this ceviche brings together sweet mango, juicy orange, tender shrimp, and a bit of tang from lime juice to create a dish that feels like sunshine in a bowl. With zero fuss and minimal prep, it’s the ultimate weeknight hero—whether you need a quick appetizer or a light dinner that tastes like a tropical getaway.

Why You’ll Love This Recipe

Effortless and Quick: This ceviche comes together in about 15 minutes, plus a short chill time—ideal for those nights when you want something special without turning on the stove.
Flavor Explosion: Sweet, tangy, savory, and just the right amount of heat—the combination of mango, citrus, and shrimp is simply unbeatable.
Super Fresh: Every bite is crisp, juicy, and refreshing, making it a fantastic dish for hot days or whenever you want something light but exciting.
Flexible: You control the spice, the level of citrus, and even whether to use raw, cooked, or parboiled shrimp. Whatever works for you will work beautifully here.

Ingredients You’ll Need

Here’s what makes this Tropical Mango Shrimp Ceviche so irresistible, plus a few notes and tips:

Grape Tomatoes: For their juicy pop and mild acidity, which balances the sweetness of the fruit.
Mango: Go for a ripe mango for maximum sweetness; this gives the ceviche its signature tropical flavor.
Navel Orange: Segment and dice to add bursts of citrusy brightness and juiciness.
Red Onion: Offers a crisp bite and sharpness that rounds out the sweet and sour notes.
Jalapeño: Optional, but highly recommended for a subtle heat. Adjust this for your spice preference.
Wild-Caught Shrimp: The star! Peeled and deveined for convenience. Use raw if you’re comfortable with ceviche methods, or opt for cooked or parboiled (see below).
Sea Salt: Essential for bringing all the flavors together.
Lime Juice: The acid “cooks” the shrimp and ties everything together with a mouthwatering tang.
Avocado: Dice and add just before serving for creamy richness.
Fresh Cilantro: Perfect for a fresh, herbal finish. You can skip if you’re not a cilantro fan.

Note: For safety, always start with the freshest shrimp possible. If you’re uneasy using raw seafood, lightly cook the shrimp before adding it to the mix. Don’t worry—your ceviche will still be delicious!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Don’t be afraid to have fun with this recipe and tweak it to your liking—you really can’t go wrong!

Swap the Protein: Try diced cooked scallops or firm white fish instead of shrimp. Both pair incredibly well with tropical fruit.
Make it Vegetarian: Substitute the shrimp with hearts of palm or diced cucumber for an ultra-fresh, meat-free version.
Heat It Up: Add a pinch of chili flakes, or go bolder with diced habanero if you love spice.
Fruit Vibes: Add diced pineapple or papaya for an extra layer of sweetness and color.
No Mango? Peaches or nectarines work beautifully in a pinch.

How to Make Tropical Mango Shrimp Ceviche

Step 1: Chop and Prep

Start by chopping your grape tomatoes, mango, navel orange, red onion, and (if you’re using it) jalapeño. Aim for small, bite-sized pieces for the best texture and flavor in every bite.

Step 2: Mix

In a large bowl, gently mix together the prepped tomatoes, mango, orange, red onion, and jalapeño.

Step 3: Add Shrimp and Season

Stir in the chopped shrimp, then add a good sprinkle of sea salt. Pour over the fresh lime juice and toss everything together to coat nicely. The lime juice will start “cooking” the shrimp almost immediately—don’t be alarmed if you see it becoming opaque.

Step 4: Chill

Cover your bowl and pop it in the refrigerator for about 20 minutes. This resting time lets the flavors develop and gives the shrimp time to “cook” if using raw.

Step 5: Finish and Serve

Just before serving, gently fold in diced avocado and sprinkle with chopped cilantro, if desired. Give it one last gentle mix, then taste and adjust seasonings as needed.

Pro Tips for Making the Recipe

Start with super fresh shrimp if using the raw-ceviche method; freshness is everything for flavor and safety.
Dice everything uniformly for the perfect spoonful—no one wants a giant chunk of onion or shrimp!
Chill before serving. Even if you’re using cooked shrimp, letting the ceviche rest in the fridge melds the flavors perfectly.
Add the avocado last to keep it from turning mushy—gently stir it in right before serving.
Customize the lime juice to your taste; if you love extra tang, don’t be afraid to squeeze in another lime.

How to Serve

This vibrant ceviche is perfect as a light main dish or appetizer. Here’s how to make it shine:

Tortilla Chips: Scoop it up with your favorite tortilla chips for a crave-worthy snack.
Over Greens: Pile the ceviche onto a bed of mixed greens for a refreshing salad.
In Lettuce Cups: Serve in chilled butter lettuce leaves for a crunchy, low-carb option.
Paired with Rice or Quinoa: Spoon over a bowl of fluffy rice or quinoa to make it a more filling meal.
With Extra Lime Wedges: Always set out extra lime—it brightens everything and lets guests adjust acidity to their taste.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers: Store them in an airtight container in the refrigerator for up to a day. This ceviche is best enjoyed fresh, but the flavors stay lively overnight.

Freezing

Due to the fresh fruit and vegetables, this dish doesn’t freeze well. The textures won’t hold up after thawing, so make just what you’ll eat within a day or two.

Reheating

Ceviche is meant to be served cold, so there’s no reheating required—just give leftovers a gentle stir before enjoying.

FAQs

Can I use precooked shrimp for this recipe?

Absolutely! Precooked shrimp is perfect for an even faster prep, and you won’t have to worry about “cooking” in the lime juice. Just dice and toss into the ceviche as you would with raw shrimp.
Is it safe to use raw shrimp in ceviche?

As long as you begin with the freshest, high-quality shrimp possible and allow enough time for the lime juice to “cook” the shrimp, it’s a classic and authentic approach. If you have any doubts, opt for cooked or parboiled shrimp for peace of mind.
How long will ceviche last in the refrigerator?

For the best texture and flavor, enjoy your ceviche within 24 hours. After that, the shrimp can become overly cured, and the citrus may start to break down the fruits and veggies.
Can I make this ceviche ahead of time?

You can prep all the ingredients except the avocado and cilantro a few hours ahead. Keep everything chilled, then add avocado and herbs right before serving to keep them fresh and vibrant.

Final Thoughts

Tropical Mango Shrimp Ceviche is your instant ticket to bright, bold flavors and effortless entertaining—even on your busiest nights. It’s fast, foolproof, and endlessly adaptable to whatever you have in your kitchen. Go ahead—grab those ripe mangoes and fresh shrimp, and enjoy a taste of the tropics any night of the week!