Mango Ceviche Recipe – With Shrimp

This Mango Ceviche is one of my family’s favorite appetizers for game nights, summer cookouts, and casual gatherings because it’s fresh, colorful, and always disappears fast. I usually make it with Organic Ataulfo mangoes (the small golden-yellow mangoes) or the fresh mangoes from Costco since they’re consistently sweet, juicy, and hold their shape beautifully. Paired with crisp vegetables, creamy avocado, and bright citrus, this easy mango ceviche is the perfect make-ahead appetizer for entertaining.

Why You’ll Love This Recipe

• Ready in just 25 minutes for an easy appetizer or light meal.
• Sweet, savory, and spicy flavors in every bite.
• Perfect for entertaining, from game days to summer cookouts.
• Versatile enough for chips, tacos, grilled fish, or salads.
• Fresh and high in protein, making it both satisfying and refreshing.

Before You Get Started

Here’s your quick prep checklist to make this ceviche de mango recipe:

• Deshell and clean the shrimp
• Dice mangoes and red onion
• Chop serrano chilies and cilantro
• Juice of limes
• Have an 8-inch chef’s knife and chopping board ready
• Set out a mixing bowl and wooden spatula for combining
• Prepare ceramic bowls or platters for serving
• Get your favorite tortilla chips ready

Once your ingredients are chopped and prepped, you’re just minutes from flavor heaven.

What You Need To Make Mango Ceviche

You’ll find exact amounts in the recipe card below. Here’s what you’ll need:

• Shrimp (deshelled and cooked) – The protein base of the ceviche, offering a tender, briny bite that pairs beautifully with the sweetness of the mango.
• Mangoes (diced) – Adds a juicy, tropical sweetness that balances the acidity of the lime and the heat of the chilies.
• Red onion (diced) – Brings a sharp, slightly sweet crunch that cuts through the richness of the shrimp and mango.
• Serrano chilies (finely chopped, adjust to taste) – Adds a fresh, bright heat that keeps the dish from tasting too sweet or one-note.
• Fresh cilantro (chopped) – Contributes an herbal, citrusy freshness that ties all the flavors together.
• Limes (juiced) – The acidic backbone of the dish, it “cooks” and brightens the shrimp while balancing the sweetness of the mango.
• Tortilla chips (for serving) – Adds a crispy, salty crunch that makes the ceviche easy to scoop and eat.

This shrimp and mango ceviche is refreshing and bold, with just the right amount of heat.

How To Make Mango Ceviche

This mango ceviche recipe comes together in just four easy steps. Below you will find step-by-step instructions with photos. Detailed steps and preparation tips can be found in the recipe card below:

Step 1: Prepare Shrimp – Start by boiling the shrimp in a saucepan over medium heat until they turn opaque and pink, about 3-5 minutes per side depending on size. Remove from heat, let cool slightly, and chop into bite sized pieces.

Step 2: Dice Fruits and Vegetables – In a mixing bowl, combine diced mango, red onion, finely chopped serrano chilies, and chopped cilantro. Add the lemon juice and zest, then toss everything to combine.

Step 3: Combine Ceviche Ingredients – Fold in the chopped shrimp and mix gently until evenly combined. Taste and adjust the seasoning or spice level if needed.

Step 4: Chill and Serve – Serve immediately in a bowl surrounded by tortilla chips or chill for 15-20 minutes before serving to allow the flavors to meld.

Substitutions and Variations

• Shrimp substitution – Swap for cooked and cooled scallops, crab, or firm white fish for a different take on the seafood base.
• Mangoes substitution – Pineapple or ripe papaya can be used for a similarly sweet, tropical flavor if mango isn’t in season.
• White onion or shallots work as a milder substitute if red onion is too sharp for your taste.
• Jalapeños make a milder substitute, while habaneros will up the heat significantly if you want it spicier.
• Lemon juice works in a pinch, though it will give a slightly less floral, more tart citrus flavor.
• Serve with plantain chips, cucumber slices, or lettuce cups for a lower-carb or different-textured option.
• Diced avocado folded in right before serving adds creaminess and richness to balance the acidity.
• You can spoon this ceviche over rice, into tacos, or into lettuce wraps to turn it into a light meal instead of an appetizer.

Storage and Leftovers

Store leftovers in an airtight container in the refrigerator for up to 1–2 days. Because the shrimp and mango release liquid over time, the ceviche is best enjoyed fresh. If you do not serve this ceviche fresh, the texture will soften and the flavors will continue to intensify the longer it sits. Give it a quick stir and drain any excess liquid before serving again. This recipe isn’t recommended for freezing, as the mango and onion will become mushy and watery once thawed.

More Appetizer Recipes

• 5 Minute Salsa
• Shrimp Ceviche
• Yuca Fries
• Birria Empanadas
• Shrimp Rice Paper Bowl

Frequently Asked Questions

Can I use pre-cooked shrimp?

Yes! Just chop and mix them in—no extra cooking needed.

Can I make this ahead of time?

Yes, you can prep it a few hours ahead and refrigerate. Add lemon juice closer to serving for maximum brightness.

How spicy is this?

Moderate heat. Adjust the number of serrano chilies to your preference or substitute with jalapeños for a milder flavor.

Can I use lime instead of lemon?

Absolutely. Lime juice and zest work just as well and offer a slightly different citrus note.

What else can I serve this with?

Try spooning it over grilled chicken, tacos, or as a topping for fish bowls and salads.

Can I add tomato?

Yes, for this recipe volume I would add one Roma tomato diced.

Recipe Card