Not in the mood to cook? No problem. This easy Shrimp Ceviche recipe is fresh, vibrant and comes together in minutes with no stove required. Bright citrus “cooks” the shrimp, and the result is light, healthy and perfect served in tacos, lettuce wraps or with chips.
I love Mexican flavors and the condiments that take a simple meal to the next level. This shrimp ceviche is one of my favorite quick recipes — it’s bright, slightly sweet from mango and citrus, and deeply satisfying thanks to tender shrimp. Think of it as an easy, no-cook twist on a classic that pairs beautifully with fresh tortillas, crunchy chips or a bed of cilantro-lime rice.
This version is reminiscent of an avocado mango salsa but with bite-sized pieces of shrimp added to make it a full meal. It’s naturally gluten-free, dairy-free and packed with vitamin C and protein.
Why you’ll love this recipe:
- Shrimp ceviche is full of fresh, bright flavors and is wonderfully addictive.
- No stove needed — the shrimp is “cooked” in acidic citrus juice.
- Versatile: serve it as an appetizer, in tacos or as a light main dish.
- Healthy and naturally free of dairy and gluten.
Recipe ingredients
All of the ingredients are easy to find at most grocery stores. This mango shrimp ceviche balances sweet mango, bright citrus and savory pepper and onion for a refreshing final dish.
Ingredient notes
- Shrimp: Fresh wild shrimp is ideal because the shrimp flavor is the star. If using frozen shrimp, thaw according to package directions. Cut shrimp into bite-sized pieces to reduce marinating time.
- Citrus juice: Fresh-squeezed juice is essential for that clean, bright flavor. A mix of lime, lemon and orange gives a balanced acidity and subtle sweetness.
- Mango: Use ripe, fragrant mangoes for the best sweetness. Pineapple would make a nice alternative.
- Jalapeño: Seed it to control heat, or leave seeds in for more spice.
- Veggies and herbs: Red bell pepper and red onion add crunch and color. Cilantro adds classic freshness; substitute parsley if you prefer.
How to make this recipe
This shrimp ceviche is straightforward: prepare the shrimp, marinate it in citrus until opaque, then fold in the fresh produce. Total hands-on time is minimal.
Pro tip: Buying peeled and deveined shrimp saves time, but peeling at home is more economical.
- Peel and devein the shrimp if needed. Cut the shrimp into approximately 1/2″ chunks and place them in a medium bowl. Season with salt and pepper.
- Pour the fresh lime, lemon and orange juice over the shrimp, add lime zest, and stir so the shrimp is fully submerged. Cover and refrigerate for 30 minutes to 2 hours, depending on shrimp size. The shrimp is done when opaque (white or pink).
- Do not drain the citrus liquid. Gently fold in mango, avocado, bell pepper, red onion, cilantro and jalapeño. Taste and adjust seasoning, then serve chilled.
Recipe FAQs
Yes. Properly prepared shrimp ceviche uses acidic citrus juice to denature the proteins in the shrimp. Allow the shrimp to marinate 30 minutes to 2 hours, depending on size, until pieces are opaque throughout.
Fresh wild shrimp offers the best flavor and texture. Frozen shrimp can be used after thawing. Smaller pieces marinate faster, so cutting shrimp into bite-sized chunks helps.
Serve ceviche with tortilla chips as an appetizer, or fill tacos or lettuce wraps for a light main. It also pairs well with cilantro-lime rice or a simple green salad.
Serving suggestions
This mango shrimp ceviche is versatile and refreshing. A few serving ideas:
- Serve as a main in warm tortillas or corn tacos, topped with extra cilantro and a squeeze of lime.
- Pile into lettuce leaves for crisp, low-carb wraps.
- Offer as an appetizer with your favorite chips or as part of a seafood platter.
Recipe notes
- Marinating time: Small shrimp may be ready in ~30 minutes; large or jumbo shrimp can take up to 2 hours.
- Fresh ingredients: Fresh shrimp and fresh-squeezed citrus juices yield the best texture and flavor.
- Prep time: Allow about 10 minutes for peeling and deveining if you do it yourself.
- Color: Shrimp color after marinating varies by variety; some may remain more white than pink.
- Storage: Best the day it’s made. Leftovers are still tasty after a day or two but the shrimp may become firmer as it continues to sit in citrus.
More easy Mexican recipes you’ll love
- Ground beef tacos
- Fish tacos with cherry tomato corn salsa
- Oven-baked turkey tacos
- Sweet potato, black bean and corn enchiladas
Did you try this recipe? If so, please leave a review and tag @flavorthemoments on social media so I can see what you made.
Easy Shrimp Ceviche Recipe
Fresh, no-cook shrimp ceviche with mango and avocado. Serves as a bright appetizer or a light main.
Servings: 6 | Prep Time: 20 mins | Cook Time: 0 mins (plus 30–120 minutes marinating) | Total Time: about 1 hr 50 mins
Ingredients
- 1 lb large or jumbo shrimp (fresh preferred)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime zest
- 1/2 cup fresh lime juice (about 4–6 limes)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup fresh orange juice (1 large orange or 4 mandarins)
- 1 medium mango, pitted, peeled and chopped
- 1 large avocado, pitted and chopped
- 1 small red bell pepper, seeded and chopped
- 1/2 small red onion, chopped
- 1/2 cup chopped cilantro
- 1 jalapeño, seeded and chopped (optional)
Instructions
- If needed, peel and devein the shrimp. Cut into 1/2″ pieces and place in a bowl. Season with salt and pepper.
- Add lime zest, lime, lemon and orange juice. Stir so the shrimp are submerged, cover and refrigerate 30 minutes to 2 hours, stirring occasionally. Shrimp are ready when opaque.
- Do not drain the citrus. Gently fold in mango, avocado, bell pepper, red onion, cilantro and jalapeño. Adjust seasoning and serve chilled.
Notes
- Smaller shrimp marinate faster. Check after 30 minutes for doneness.
- Use the freshest citrus and shrimp possible for best results.
- Leftovers keep 1–2 days but texture will change as shrimp continues to sit in acid.
Nutrition (per serving, estimated)
Calories: 170 kcal • Carbohydrates: 13 g • Protein: 17 g • Fat: 6 g • Fiber: 3 g • Vitamin C: 51 mg
Note: This recipe was originally published in May 2015 and has been updated with improved photos and details.