Easy Mango and Avocado Ceviche

Easy Mango and Avocado Ceviche

Bright citrus-marinated shrimp mingle with sweet mango and creamy avocado in this no-cook ceviche.

Total 1 hr 5 min Makes 4 servings Calories 220/serving

Dietary

Pescatarian, Dairy free, Nut free, Halal

Allergens

Shellfish

Fresh shrimp cures in lime and lemon juice until opaque and tender, then gets tossed with sweet mango, creamy avocado, red onion, and cilantro. Serve chilled with tortilla chips or tostadas for a light appetizer or warm-weather lunch.

Ingredients

  • 1 pound raw shrimp, peeled, deveined, and finely diced
  • 1/2 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  • 1 mango, peeled and diced
  • 1 avocado, diced
  • 1/2 cup red onion, finely diced
  • 1 jalapeño, seeded and minced
  • 1/2 cup fresh cilantro, chopped
  • 1 roma tomato, diced
  • 1/2 teaspoon salt
  • 0 freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 12 tortilla chips or tostadas, for serving

Method

  1. In a glass or ceramic bowl, combine the diced shrimp with lime juice and lemon juice, making sure the shrimp is fully submerged.

  2. Cover and refrigerate until the shrimp turns pink and opaque, stirring once halfway through, about 30 minutes.

  3. Drain off about half of the citrus juice from the shrimp, leaving just enough to keep everything moist.

  4. Gently fold in the mango, avocado, red onion, jalapeño, cilantro, and tomato.

  5. Season with salt and black pepper, then drizzle with olive oil and toss gently to combine.

  6. Chill for 10 minutes to let the flavors meld before serving.

  7. Serve cold with tortilla chips or tostadas.

Rate this recipe

★ 3.9 (1)

Easy Mango and Avocado Ceviche

Fresh shrimp cures in lime and lemon juice until opaque and tender, then gets tossed with sweet mango, creamy avocado, red onion, and cilantro. Serve chilled with tortilla chips or tostadas for a light appetizer or warm-weather lunch.

1 hr 5 min 4 servings 220 cal

Ingredients

  • 1 pound raw shrimp, peeled, deveined, and finely diced
  • 1/2 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  • 1 mango, peeled and diced
  • 1 avocado, diced
  • 1/2 cup red onion, finely diced
  • 1 jalapeño, seeded and minced
  • 1/2 cup fresh cilantro, chopped
  • 1 roma tomato, diced
  • 1/2 teaspoon salt
  • 0 freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 12 tortilla chips or tostadas, for serving

Method

  1. 1

    In a glass or ceramic bowl, combine the diced shrimp with lime juice and lemon juice, making sure the shrimp is fully submerged.

  2. 2

    Cover and refrigerate until the shrimp turns pink and opaque, stirring once halfway through, about 30 minutes.

  3. 3

    Drain off about half of the citrus juice from the shrimp, leaving just enough to keep everything moist.

  4. 4

    Gently fold in the mango, avocado, red onion, jalapeño, cilantro, and tomato.

  5. 5

    Season with salt and black pepper, then drizzle with olive oil and toss gently to combine.

  6. 6

    Chill for 10 minutes to let the flavors meld before serving.

  7. 7

    Serve cold with tortilla chips or tostadas.