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5 from 1 vote

Mango + Shrimp Ceviche

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}
Prep Time30 mins
Cook Time2 mins
Total Time32 mins
Course: Appetizer
Cuisine: Mexican
Servings: 6 servings
Calories: 173.9kcal


  • 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


  • 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.
  • 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.
  • Mix in bell pepper, pineapple, mango, avocado and cilantro. Salt and pepper to taste. Garnish with cilantro leaves, if desired.
  • Serve over a bed of greens or in individual bowls or martini/margarita glasses with tortilla chips.


Serving: 1serving | Calories: 173.9kcal | Carbohydrates: 15.3g | Protein: 16.9g | Fat: 5.5g | Saturated Fat: 0.9g | Cholesterol: 147.3mg | Sodium: 173.2mg | Fiber: 3.3g | Sugar: 9.4g