Mango + Shrimp Ceviche
Prep time
Cook time
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Mango + Shrimp Ceviche - Shrimp Ceviche with a tropical flair! This fresh and flavorful combination of shrimp, mango, pineapple, red bell pepper, avocado and cilantro is perfect for serving as an appetizer, a dip or even over a bed of greens as a light meal. { Clean Eating, Paleo}
Recipe type: Appetizer
Cuisine: Mexican
Serves: 6 servings
  • 1 lb. peeled & devained raw shrimp ( 21-25 per pound)
  • ½ cup lime juice
  • ½ cup pineapple juice (or lemon juice)
  • ½ medium red onion, chopped
  • 1 serrano chile, ribs and seeds removed, minced (optional)
  • 1 cup chopped red bell pepper
  • 1 cup chopped pineapple
  • 1 mango, peeled and chopped
  • 1 avocado, peeled, pitted and cut into ½ inch pieces
  • ¼ cup cilantro, chopped
  • Salt and pepper, to taste
  1. Bring a medium pot of generously salted water to a boil. Add shrimp and immediately turn off the heat. Let shrimp sit until just cooked through, about 1-2minutes. Drain and rinse under cold water.
  2. Chop shrimp into ½ inch pieces and transfer to a large glass or ceramic bowl. Mix in the lime and pineapple juice, onions and serrano chile (if using). Cover bowl and refrigerate for 30 min. Optional step: (if you prefer less acidity) drain lime/pineapple juice from the shrimp prior to mixing with remaining ingredients.
  3. Mix in bell pepper, pineapple, mango, avocado and cilantro. Salt and pepper to taste. Garnish with cilantro leaves, if desired.
  4. Serve over a bed of greens or in individual bowls or martini/margarita glasses with tortilla chips.
Nutrition Information
Serving size: ⅙ of recipe Calories: 173.9 Fat: 5.5 g Saturated fat: 0.9 g Carbohydrates: 15.3 g Sugar: 9.4 g Sodium: 173.2 mg Fiber: 3.3 g Protein: 16.9 g Cholesterol: 147.3 mg
Recipe by Simple Healthy Kitchen at