Quick Mango Shrimp Ceviche with Avocado is a fresh and bright appetizer that’s just bursting with flavor. This dish mixes tender shrimp with sweet mango, creamy avocado, and a splash of zesty lime juice, making it an ideal treat for warm weather gatherings. The combination of juicy mango and smooth avocado alongside the shrimp creates a perfect balance of textures that’s light and refreshing.
I love making this ceviche because it comes together super fast and feels like a little tropical escape with every bite. One of my favorite tricks is to chill it in the fridge for a bit before serving—it helps the flavors blend nicely and makes it even more refreshing on a hot day. It’s such a crowd-pleaser whenever I bring it to a barbecue or a casual get-together.
This ceviche is perfect served with crunchy tortilla chips or even on its own as a light snack. I sometimes pile it onto tostadas for a quick lunch that feels special. It’s the kind of dish that makes you smile from the first bite all the way to the last, and it’s always a hit during those longer summer evenings with friends or family.
Key Ingredients & Substitutions
Shrimp: Cooked shrimp makes this ceviche quick and safe. Use shrimp that’s already peeled and deveined to save time. If you prefer, you could use cooked scallops or firm white fish instead.
Mango: Ripe mango adds sweetness and a juicy pop. If you can’t find mango, try pineapple for a similar tropical sweetness but with a bit more tang.
Avocado: Adds creaminess that balances the tangy lime juice. Choose ripe but firm avocados to keep their shape. If you want a substitute, diced cucumber can add a fresh crunch instead.
Lime Juice: Freshly squeezed lime juice is key for bright acidity and to “cook” the ceviche ingredients. Bottled lime juice won’t have the same fresh flavor, so try to avoid it.
Red Onion & Jalapeño: Red onion gives a mild sharpness, while jalapeño adds optional heat. If spice isn’t your thing, just leave out the jalapeño or substitute with a small pinch of chili flakes.
How Do You Keep the Avocado Fresh and Creamy in Ceviche?
Avocado can brown quickly when exposed to air. To keep it fresh and creamy in ceviche:
- Add the avocado last, right before serving, to avoid it sitting in lime juice too long.
- Use ripe but firm avocados so they hold their shape when gently folded in.
- If you’re prepping early, toss avocado slices with a little extra lime juice to slow browning.
- Serve the ceviche chilled, which helps preserve color and texture.
This way, your avocado stays bright and smooth, complementing the tangy and sweet flavors without getting mushy or brown.
Equipment You’ll Need
- Mixing bowl – I like a medium-sized bowl to toss all the ingredients together easily.
- Sharp knife – makes chopping the mango, onion, and avocado quick and safe.
- Cutting board – keeps your workspace tidy and provides a safe surface for chopping.
- Juicer or citrus reamer – helps squeeze fresh lime juice without much effort.
- Spoon – for gently folding in the avocado and mixing everything together.
- Refrigerator – keeps the ceviche cold and fresh until serving.
Flavor Variations & Add-Ins
- Protein swap: Use cooked scallops or chunks of firm white fish if shrimp isn’t preferred or for variety.
- Cheese option: Add crumbled queso fresco or shredded cotija for a salty kick.
- Extra veggies: Dice cucumber or bell peppers to add crunch and different flavors.
- Spice level: Mix in chopped jalapeños or a splash of hot sauce if you like more heat.
Quick Mango Shrimp Ceviche with Avocado – The Perfect Summer Appetizer!
Ingredients You’ll Need:
Main Ingredients:
- 1 lb cooked shrimp, peeled and deveined
- 1 large ripe mango, peeled and diced
- 1 small red onion, finely chopped
- 1 avocado, sliced or diced
- ¼ cup fresh cilantro, chopped
- ½ cup freshly squeezed lime juice (about 4 limes)
- 1 jalapeño, seeded and finely chopped (optional for heat)
- Salt and pepper, to taste
- Tortilla chips or tostadas, for serving
How Much Time Will You Need?
This quick ceviche recipe takes about 10 minutes to prepare, plus 15-20 minutes chilling time to let the flavors mix and the dish get nice and cool. Perfect for a speedy summer snack or appetizer!
Step-by-Step Instructions:
1. Prepare the Shrimp:
If your cooked shrimp are large, chop or slice them into bite-sized pieces. This makes them easier to eat and helps blend with the other ingredients.
2. Mix the Fresh Ingredients:
In a medium bowl, combine the shrimp, diced mango, finely chopped red onion, and chopped cilantro. If you want a little heat, add the finely chopped jalapeño here.
3. Add Lime Juice and Seasonings:
Pour the freshly squeezed lime juice over the mixture. Gently toss everything together, making sure the shrimp and mango are evenly coated. Season with salt and pepper to your taste, and give it another light mix.
4. Chill the Ceviche:
Cover the bowl and place it in the refrigerator for at least 15-20 minutes. This chilling time allows the flavors to blend beautifully and makes the ceviche refreshingly cool.
5. Add the Avocado and Serve:
Right before serving, gently fold in the avocado slices or cubes to keep them from mashing. Serve the ceviche chilled with crunchy tortilla chips or on tostadas for a delightful summer appetizer.
Can I Use Frozen Shrimp for This Ceviche?
Yes! Just make sure to fully thaw the shrimp before using. Thaw in the refrigerator overnight or place the shrimp in a sealed bag and submerge in cold water for quicker thawing. Pat dry to remove excess moisture.
Can I Make the Ceviche Ahead of Time?
You can prepare the shrimp, mango, onion, and cilantro mixture up to a day in advance and refrigerate it. Add the avocado right before serving to keep it fresh and prevent browning.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the avocado separate if possible and add it fresh when ready to eat for best taste and texture.
Can I Adjust the Spiciness?
Absolutely! Omit the jalapeño for a mild version or add more if you like heat. You can also add a dash of hot sauce or red pepper flakes to suit your spice preference.