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

Name: Tropical Mango Shrimp Ceviche Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Latin American
Ingredients: 1 cup grape tomatoes, chopped; 1 mango, diced (about 1 1/2 cups); 1 navel orange, segmented and diced (about 1 cup); 1/2 red onion, finely diced; 1/8 cup chopped jalapeño (optional); 1 pound wild-caught peeled and deveined shrimp, chopped; 1/2 teaspoon fine sea salt; 1/4 cup lime juice; 1 avocado, diced; 1/4 cup fresh cilantro, roughly chopped (optional)

Description

Tropical Mango Shrimp Ceviche is a vibrant, refreshing seafood dish that combines tender shrimp with sweet mango, juicy orange, creamy avocado, and a hint of heat from jalapeno. Marinated in fresh lime juice, this ceviche delivers a zesty, tropical flavor profile and comes together in just 15 minutes for a light appetizer or main-course perfect for warm weather.

Ingredients

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Main Ingredients

- 1 cup grape tomatoes, chopped
- 1 mango, diced (about 1 1/2 cups)
- 1 navel orange, segmented and diced (about 1 cup)
- 1/2 red onion, finely diced
- 1/8 cup chopped jalapeño (optional)
- 1 pound wild-caught peeled and deveined shrimp, chopped
- 1/2 teaspoon fine sea salt
- 1/4 cup lime juice

To Serve

1 avocado, diced
1/4 cup fresh cilantro, roughly chopped (optional)

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Instructions

Mix the base ingredients: In a large bowl, combine the chopped grape tomatoes, diced mango, segmented and diced orange, finely diced red onion, and jalapeño if using. Toss the ingredients together to distribute the flavors evenly.
Add shrimp and seasoning: Stir in the chopped shrimp and sprinkle the sea salt over the mixture. Gently fold all the ingredients so the shrimp is well distributed and starts absorbing the flavors.
Add lime juice and marinate: Pour the lime juice into the bowl and toss everything together once more until the ingredients are well coated. Cover the bowl and refrigerate for 20 minutes, allowing the lime juice to ‘cook’ the shrimp. The shrimp will turn opaque (white or pinkish) when ready.
Finish and serve: Just before serving, gently fold in the diced avocado and freshly chopped cilantro if desired. Serve chilled immediately for best flavor and texture.

Notes

You can use raw shrimp as the lime juice ‘cooks’ it, but be sure to use the freshest, highest-quality shrimp available for safety.
If you are concerned about using raw seafood, feel free to use already cooked shrimp or parboil the shrimp for 2-3 minutes, then transfer to an ice water bath before chopping and adding to the ceviche.
This recipe was originally published in 2014 and republished with new photographs in 2020.
Add more or less jalapeño according to your preferred spice level.
Serve immediately after adding avocado for best texture.

Nutrition

Serving Size: 1 serving (approx. half of recipe)
Calories: 370
Sugar: 15g
Sodium: 780mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 7g
Protein: 38g
Cholesterol: 190mg