In a large bowl, combine shrimp and lime juice; let stand for 10 minutes. Drain excess juice. Add mango, tomatoes, onion, mayonnaise, cilantro, chives, mint, jalapeño, and salt, stirring to combine.
Slightly scoop centers out of each avocado half, creating small bowls. Serve ceviche in avocado halves. Refrigerate for up to 3 days.
Recipe by Louisiana Cookin' at https://louisianacookin.com/shrimp-mango-ceviche/