Shrimp and Mango Ceviche

This sweet and spicy Shrimp and Mango Ceviche is delicious and satisfying during the warm summer months.

Shrimp and Mango Ceviche
Yields: 8 Servings
  • 1½ pounds peeled and deveined cooked shrimp
  • ¾ cup fresh lime juice (from 6 to 8 limes)
  • 1 ripe mango, diced (about 1½ cups)
  • 1 cup cherry tomatoes, quartered and seeded
  • ½ cup diced red onion
  • 2 tablespoons mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon finely chopped fresh mint
  • 1 tablespoon diced seeded jalapeño
  • 2 teaspoons kosher salt
  • 4 ripe avocados, halved and pitted
  1. 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.
  2. Slightly scoop centers out of each avocado half, creating small bowls. Serve ceviche in avocado halves. Refrigerate for up to 3 days.



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