Shrimp Ceviche Mango Avocado Salsa
Shrimp Ceviche Mango Avocado Salsa is an easy shrimp ceviche recipe with juicy mango and creamy avocado. It’s perfect for entertaining!
I’ve got something really special for you today. This Shrimp Ceviche is the perfect appetizer for your Cinco de Mayo celebration!
I love Mexican food, and quite honestly, the dips/condiments are probably my favorite part. If you think about it, it’s the condiments like salsa and guacamole that make a taco really great because that’s where most of the flavor comes from.
It’s big, fresh flavor, which is why I can never get enough. 🙂
A dip is nothing without incredible dippers either, so we’re pairing this Shrimp Ceviche Mango Avocado Salsa with my favorite chips on the planet from Food Should Taste Good. I was not compensated monetarily here, but I did receive several bags of complimentary chips.
Lucky me! It was quite possibly the best mail day EVER for me when I received these, and my family and I went through those chips like there was no tomorrow.
It’s hard to believe that once upon a time I steered clear of shellfish. I’ve always eaten fish, but shellfish was another story.
I finally came around and began to eat shrimp cocktail, then crab cakes, then the rest slowly happened. Now? Shellfish — especially shrimp — is high on my list of ingredients because it’s light, fresh, and so quick to prepare.
How to make Shrimp Ceviche
As much as I love seafood of all kinds now, I’ve never gotten on board the sushi thing. I like my seafood cooked! I was always under the impression that ceviche was raw fish, but it actually is cooked….just a bit differently.
There’s no stove top, no grill — no conventional cooking here. The seafood is placed in a bowl with plenty of fresh citrus juice, left at room temperature until opaque, and voila! Perfectly “cooked” seafood.
Shrimp ceviche is so tender — there’s no overcooking it unless you add too much citrus. I added just enough lime juice to cover the shrimp, and it turned opaque in a matter of about 15 minutes. I left it separate from the rest of the ingredients until it was opaque, then combined it with the salsa.
Originally I didn’t intend to add avocado to this ceviche-salsa, but I couldn’t help myself. I’ve loved the mango-avocado combination ever since I made my Mango Guacamole last year.
Adding the creamy avocado to the tender shrimp, crisp red onion and bell pepper, spicy jalapeño and sweet mango made it over the top delicious.
The first time I served this shrimp ceviche in little cut crystal cups, and the second time as it was all in one serving bowl as shown here.
Whichever way you serve it, it will be a hit because the flavor and freshness is unbelievable. It’s perfect for any celebration, Cinco de Mayo or not. 🙂
More Cinco de Mayo fare:
Chicken tacos by Damn Delicious
Sweet potato black bean enchiladas
Shrimp Ceviche Mango Avocado Salsa
Ingredients
- 12 medium raw shrimp deveined, tails removed, and chopped
- 1/2 teaspoon kosher salt to taste
- 1/4 teaspoons black pepper
- 1/4 cup fresh lime juice*
- 1 small mango peeled, seeded and chopped
- 1 small avocado seeded and cut into chunks
- 1/2 medium red bell pepper seeded and chopped
- 1/4 cup chopped red onion
- 1/2 jalapeño seeded and finely chopped
Instructions
- Toss the shrimp with salt and pepper to taste in a small bowl. Add the lime juice and toss gently. Add more lime juice if necessary to just cover the shrimp. Let stand 15-20 minute or until opaque.
- Once the shrimp is opaque, add the mango, avocado, bell pepper, red onion, jalapeño, and cilantro and toss to combine. Add more salt and lime juice, to taste. Let stand at room temperature for a minimum of 15 minutes for the flavors to meld.
- Serve in individual cups or one larger serving bowl with your favorite chips and enjoy!
Notes
- I made this dip for a smaller crowd, but it can easily be doubled for a larger one!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
49 Comments on “Shrimp Ceviche Mango Avocado Salsa”
I love shrimp and how wonderful to mix them with those lovely tropical flavours. My husband is allergic to seafood though so I just need to wait for an evening when he’s out … and then I can eat the whole bowl myself!
I’m sorry your husband is allergic, but at least that’s more for you! haha You have the right idea about eating the whole bowl. 🙂
This looks awesome! Avo and mango together is just the best 🙂
You’re so right — it’s such a great combination! 🙂
Hi Marcie! Your dip looks fabulous – I just posted a Papaya Pine Nut Salsa on my blog because we too love salsas!
http://www.sprinklewithlove.com/papaya-pine-nut-black-bean-salsa/
When I worked at the health food store, we also enjoyed those chips a lot (and at a discount!!!)
Thank you, Lisa! I’d love a discount on these chips, too. 🙂
Marcie, I learned about and first tasted ceviche at the Food Bloggers Conference – and I was so surprised – because I loved it! I was with you – fish had to be cooked! But, learning that it was cooked just in a different way, was a new world to me. I’m so glad you made it at home. It reminds me that I need to do an in-home version, because it was so good. And your version looks delicious!
It’s so funny how we can get things in our heads, isn’t it? Ceviche is a whole new world for me now, and I love “cooking” it without having to dirty up a pan. 🙂 Thanks, Kristi! 🙂
One can never have to many dips for Cinco de Mayo! This looks fabulous!
I know I never have enough dip recipes! Thanks, Julie! 🙂
Oh this is so colorful, Marcie! I want to dive right into that bowl. I really enjoy ceviche, but was always kind of scared to cook it at home. But now I’m ready to try it myself! And a chip mail day. That sounds awesome. Honestly, I think sometimes the free mail is better than the money. Ha ha. Don’t quote me on that last sentence. 🙂
I think the box of chips was one of the most exciting things I’ve encountered blogging! haha Thanks, Liz, and I hope you get to try it soon! 🙂
The dips are my favorite part of Mexican food, too! This salsa looks just perfect, Marcie! I love the shrimp and mango combo. Sounds so fresh and flavorful. And I love your pictures, too! Makes me want to just dive right into this!
Thanks, Gayle! I definitely could’ve made a meal out of this. 🙂
This sounds so easy, flavorful and delicious! Love salsa and shrimp! Pinned to make it soon!
Thank you, Mira!
YUM! This looks amazing!! I love mango salsa! I just had some the other day on a salad! DELICIOUS!! Also, what a fun idea to add avocado! Also, love that bowl!! SO pretty!
Thank you, Cailee!
I am such a big fan of dips too! This salsa looks fantastic! Love the shrimp, avocado and mango combo! It sounds perfect with those chips! I’ll gladly take a big bowl 🙂
Thank you, Kelly!
This recipe just screams summertime, Marcie! I feel like I can smell the ocean straight through my computer! So beautiful!
This will be making plenty of appearances this summer! Thanks, Justine!
haha I’m still in the I can’t do shellfish phase – the texture weirds me out! But maybe there is hope for me!
I’m with you – any kind of salsa I love! Especially nice and fresh ones like this!
I know you don’t like your shellfish, but so sweet of you to comment anyway! haha. I never knew there was hope for me, so you never know? Thanks, Ashley!
Oh man does this sound good… like a combo of ceviche, guac and mango salsa– all my favorite things!! I’m loving all the Cinco de Mayo recipes!! Mexican food is just the best!
This had all of my favorites too, and Mexican food is just he best! Thanks, Jess!
Okay, I have never had ceviche. I am weirded out at the thought of cooking animal protein in acidic juices: I feel that it has to have heat or it’s not “cooked”. I’m going to have to get over it, because this looks doggone good!!
I understand how you can be weirded about this cooking technique, but shrimp is the best protein to test it as you know if it’s white or pink, it’s done! It’s so tender this way, too.
Oh what a great idea to have shrimp with these tropical flavors!! Perfect dip and I need to try these chips.
Thank you, Zainab!
I have been eagerly waiting for this recipe! This shrimp ceviche looks amazing Marcie!! I love that you added mango for that perfect blend of sweet and savory!!
Your recipes are the best!
Pinned!
You’re so sweet, Mariah — thank you so much! I’d let you cook for ME any time — your food always looks amazing.
I agree, that would be the best mail day ever!! Chips are my favorite things ever and I love them even more dipped into delicious dips like this! I’ve been meaning to make some mango salsa and now I know that I need some! Is it bad that I could eat this for dinner?!
Izzy, I could totally eat this for dinner too! And we blew through those chips WAY too fast. Haha
Great minds think alike! I have some mango in my Mexican recipe today too 🙂
Mangos are the ultimate in Mexican food!
I adore ceviche soooo much! You knocked this out of the water!
That means a lot coming from you, Jocelyn!
I love mango salsa but never thought of adding avocado in there! Genius idea and that bowl! Drooling.
Thank you, Ami! Avocado and mango are SO delicious together.
This is such a pretty and tasty ceviche…I had ceviche only once…and I am loving the mango in it…
Enjoy your week Marcie 🙂
Thanks so much, Juliana! Mango makes everything better. 🙂
I love mango avocado salsa and I LOVE ceviche, so I’m pretty sure you just create my new favorite dinner! So fresh and light! LOVE IT Pinned!
Thanks, Lindsay! This is totally worthy of dinner. 🙂
Thank you, Cheistina, and I totally intend to use this in tacos in the very near future!
This is so colorful! I can see plenty of this being consumed over the summer!
Thanks, Jamie! I know we’ll be eating this a LOT this summer!
YUM! This looks like the most amazing dinner!
Thank you, Cathy! I love that this can be an appetizer or dinner! 🙂