Bowl full of colorful Mango Shrimp Ceviche with Avocado, plated with tortilla chips.

Healthy Mango Shrimp Ceviche with Avocado

In Appetizers, Mains by sarawalkenbachLeave a Comment

Light, refreshing, and oh so summery, Healthy Mango Shrimp Ceviche with Avocado is the perfect dish to make when it’s hot out. On top of that, it features fresh ingredients with tangy flavors. Best of all, it won’t heat up the kitchen.

If you love shrimp, try this Zippy Shrimp Cocktail recipe.

What is Ceviche

Ceviche, pronounced “seh-VEE-chay”, is a dish of raw fish marinated in lime and lemon juice with fresh vegetables mixed in.

The citric acid from the lime and lemon juice “cooks” the fish, eliminating the need for heat. Within 30 to 45 minutes, the fish transforms from translucent to opaque, indicating it’s ready to eat.

Once the fish is cooked, it’s time to add chopped fresh veggies and herbs like tomatoes, onion, jalapenos, garlic, cilantro, and avocado. Essentially, it’s a fresh salsa mixed with fish, resulting in an incredibly tasty Mango Shrimp Ceviche with Avocado.

All the ingredients you need to make this light and refreshing ceviche: shrimp, lime & lemon juices, tomatoes, mangoes, garlic, cilantro, onion, jalapeno, and avocado.
Fresh is best when it comes to making ceviche. Use the freshest ingredients to ensure a good quality ceviche.

If you like this recipe, you’ll love these Bite-Size Goat Cheese Balls.

Ceviche Ingredients

Lime & Lemon Juice

First and foremost, lime and lemon juice are crucial components. The citric acid in the juice “cooks” the shrimp, turning it opaque. Additionally, it helps eliminate harmful bacteria on the shrimp.

Lemon and lime juice offer numerous health benefits. According to, lemon and lime juice can help prevent asthma, as well as:

  • Boost your immune system
  • Increase iron absorbtion
  • Lowers blood pressure
  • Antibacterial and antiviral

Moreover, the vitamin C content in these juices plays a vital role in collagen synthesis, promoting healthy skin.


Health Benefits

Consuming sustainable shrimp is a great source of lean protein. According to the article, “Health Benefits of Shrimp” on written by Meenakshi Nagdeve, shrimp have several benefits.

“Shrimp has anti-inflammatory, and anti-aging properties that can help to reduce the risk of various health ailments.”

Meenakshi Nagdeve at

A few other notable benefits:

  • Zero carbs, and very low in calories
  • High in Zinc, which may prevent hair loss
  • Shrimp contains calcium, phosphorus, and magnesium which may improve bone health
  • High in Iron, which may help with brain health
Fresh veggies and mango chopped and mixed together with marinated gulf shrimp plated with tortilla chips.
Wild caught Gulf of Mexico and Argentina shrimp are great options for fresh ceviche.

If you are feeling chicken for dinner, you’ll love this Artichoke Chicken Recipe.

What Kind to Buy

When shopping for shrimp, go for small shrimp, since you will be cutting them up anyway. The 40/50 (shrimp per pound) works great for this recipe. Save time by getting shelled, deveined shrimp.

Many wild-caught shrimp operations in Argentina and the US implement strict quality control measures and traceability systems. This ensures that the shrimp undergo proper handling, processing, and inspection to maintain freshness and quality throughout the supply chain.

While shrimp from Vietnam and China may be less expensive, it’s worth investing a bit more to ensure the quality and freshness of your ceviche.


Low in calories and full of health benefits, Mangoes are a delightful treat. They give this ceviche recipe a little sweetness.

According to, “10 Health Benefits of Mango“, an article by Ryan Raman, MS, RD and Cecilia Snyder, MS, RD at “Mango is high in nutrients — particularly vitamin C, which aids immunity, iron absorption, and cell growth and repair.”

Other health benefits of mangoes include:

  • Full of anitoxidants
  • Boosts immunity
  • Heart healthy

If you’ve never cut a mango before, don’t be scared. Here’s a how-to video:

Don’t let a mango intimidate you. Here’s how to cut one.
  1. Cut the mango in half about 1/4″ from the large flat seed in the middle.
  2. Score the flesh, being careful not to cut through the skin.
  3. Bend the mango half, pushing the cut flesh up.
  4. Carefully cut the mango chunks off the skin.

Fresh Veggies

The rest of the ceviche ingredients are chopped fresh veggies:

  • Tomatoes
  • Onion & Garlic
  • Jalapeno
  • Avocado
  • Cilantro

How to Make

It’s as simple as:

  1. Marinate shrimp in lime and lemon juice.
  2. Chop veggies and mangoes.
  3. Mix it all together once the shrimp is cooked.

How to Eat

There are several ways to enjoy this delicious concoction.

Tortilla Chips

One option is to pair it with tortilla chips, which serve as a great vehicle to transport the ceviche into your mouth. Opt for thicker chips to withstand the weight of the shrimp ceviche.

Thin tortilla chips won’t due here. Go for a thicker chip. Support your local chip maker. If in the Kansas City area, try Paloma Tortilla chips. They are thick and withstand the weight of this Mango Shrimp Ceviche with Avocado.

Sturdy tortilla chips scooping up a bite of Mango Shrimp Ceviche with Avocado.
Use sturdy chips for this Mango Shrimp Ceviche.

Lettuce Cups

For a healthier alternative, lettuce cups are an excellent choice. Here are some types that work best:

  • Butter Lettuce
  • Romaine
  • Kale
  • Green Leaf

If you still crave the crunch of tortilla chips, crush a few chips and sprinkle the crumbs on top of your lettuce cup.

Straight Outta the Bowl

Alternatively, you can savor the Mango Shrimp Ceviche with Avocado like a cold soup, enjoying it straight out of the bowl. For an added crunch, crush some tortilla chips and sprinkle them on top.

How do you know the shrimp is cooked in ceviche?

The shrimp is cooked when it is no longer translucent. It will be a white/pink color.

Do you need to discard the juice that the shrimp has cooked in?

No, as long as the shrimp is cooked, it is safe to eat. Add in the fresh chopped veggies.

How long does it take to cook the shrimp in ceviche?

About 30-45 minutes.

Can you use canned tomatoes for ceviche?

No. Ceviche is best with fresh veggies.

Do you have to cut the shrimp when making ceviche?

Yes. The smaller the pieces that quicker they cook.

Fresh tomatoes, onions, jalapenos, cilantro, avocados, mangoes, and garlic make this delicious salsa that is mixed in with marinated shrimp.
No need to heat up the house with this recipe. The shrimp is cooked with lime juice.

Summer Appetizer & Drink Recipes

Easy Cucs with Tajin

Chunky Artichoke Dip without Dairy

Zippy Dip with Shrimp Cocktail

Watermelon Granita Refresher

Firecracker Fireball Iced Tea

Elderflower Spritz

thyme branch

Thanks for reading along. I hope you enjoy this recipe as much as we do. If you would like more healthy recipes like this one sent right to your inbox, sign up for my Recipe Drops. They’re always FREE.

Bowl full of colorful Mango Shrimp Ceviche with Avocado, plated with tortilla chips.

Mango Shrimp Ceviche with Avocado

Sara Walkenbach
Fresh and delightful, Mango Shrimp Ceviche is the perfect summer eat. This colorful appetizer can be enjoyed as the main dish too. Choose fresh ingredients for optimal flavor.
5 from 1 vote
Prep Time 10 minutes
Total Time 45 minutes
Course Appetizer, Main Course
Cuisine Caribbean, Mexican
Servings 10 cups
Calories 145 kcal


Marinated Shrimp

  • 1 lb. Raw Shrimp 40/50, deveined, shelled, chopped
  • 2 Limes juiced
  • 2 Lemons juiced

Mango Salsa

  • 3 cups Tomatoes fresh, diced
  • 1/2 cup Red Onion diced
  • 1-2 Garlic cloves minced
  • 2 Mangoes diced (see video)
  • 1-2 Jalapenos seeded, ribs removed (optional), diced
  • 2 Avocados diced
  • 1/2 cup Cilantro fresh, chopped
  • Salt to taste


Marinate Shrimp

  • In medium bowl, place (raw, deveined, shelled) chopped shrimp with lime and lemon juices. Let marinate for 30-45 minutes until shrimp is opaque. The citric acid from the juice will cook the shrimp.

Make Mango Salsa

  • While shrimp is marinating, make the salsa. Start by dicing tomatoes, onions, and garlic. Season with salt. I think 1/2 teaspoon is a good amount, but if you are watching your salt intake do less.
  • Finish dicing the rest of the ingredients for salsa and add to the tomatoes. Sprinkle with another 1/2 teaspoon of salt, if needed.

Finish Ceviche

  • Once the shrimp is opaque (solid white-ish pink in color), combine the shrimp with juices and salsa. Stir and taste. Add a sprinkle of salt, if needed.
  • Enjoy with sturdy tortilla chips, in lettuce cups, or by the spoonful.



This recipe can easily be halved. I find that whenever I make a half batch, I wish I would’ve made a whole batch.
Don’t be tempted to add the avocados into the shrimp and juices while marinating. This causes the shrimp to get coated from the fat in the avocados. Which means it stops the “cooking” process on the shrimp. I speak from experience.
This is perfect as an appetizer; however, we enjoy it as a meal.


Serving: 1cupCalories: 145kcalCarbohydrates: 17gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 57mgSodium: 264mgPotassium: 491mgFiber: 5gSugar: 8gVitamin A: 1041IUVitamin C: 43mgCalcium: 52mgIron: 1mg
Keyword Ceviche with Avocado, Mango Salsa, Mango Shrimp Ceviche with Avocado, No Heat Meals, Shrimp Ceviche
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