Mango Ceviche Recipe with Shrimp

Shrimp and Mango Salsa is a bright, flavorful appetizer made with cooked shrimp, sweet mangoes, red onion, serrano chilies, cilantro, and lemon juice. This quick and easy salsa recipe is perfect with tortilla chips or as a topping for tacos and grilled dishes. Ready in just 25 minutes.

Course Appetizer, Snack

Cuisine American, Latin

Keyword Easy Recipes, Easy to Make, Homemade, Mango, Quick and Easy Recipe, Salsa, Shrimp

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 124kcal

Equipment

Ingredients

Let's gather the ingredients!

1 pound shrimp deshelled
2 large mangoes diced
1 medium red onion diced
2 Serrano chilies finely chopped, adjust to taste
½ cup fresh cilantro chopped
2 limes or lemons juice
Tortilla chips for serving
1 Roma Tomato, diced Optional

Instructions

Let's Begin!

Cook the shrimp until they are opaque and pink, then chop them into bite-sized pieces.
In a bowl, combine diced mango, red onion, serrano chilies, chopped cilantro, and lime juice.
Add the chopped shrimp to the mango salsa and mix well.
Serve the shrimp and mango salsa with tortilla chips.

Notes

Use ripe but firm mangoes, like Ataulfo, so they hold their shape when diced and don't turn mushy.
Add the lime juice right before serving for the brightest flavor — letting it sit too long will soften the shrimp and mango.
For the best texture, drain any excess liquid before serving leftovers, as the mango and shrimp release moisture over time.

Nutrition