Enjoy this healthy delicious Mango Shrimp Ceviche recipe. This is a recipe your whole family will enjoy and it’s great for parties too! It is a little time-consuming because of all the prep-work, but believe me it is worth it! I like to make a large batch so we can eat it for 2 days. As you will see in the recipe, I keep the shrimp in one container and the fruit & vegetables in another container. I also put the avocado in a 3rd container and the chopped cilantro in a 4th. I prepare it this way so that the juice doesn’t make the veggies soggy and the cilantro wilted. Feel free to skip the extra steps if you will be serving this dish right away. Makes 8-10 servings


  • 1 1/2 lbs raw shrimp, no tails, no shells and deveined. (Fresh or frozen is fine) Raw shrimp will cook in the lime juice in 2 hours, but you can use a bag of cooked shrimp if you prefer
  • 2 med. cucumbers
  • 2-3 Roma tomatoes
  • 1 large ripe mango or 2 small
  • 1 bunch cilantro
  • 1 med. red onion
  • 1 cup of key lime juice
  • 1/2 cup of orange juice
  • 1 Jalapeno pepper (can substitute 2 T of minced jalapeno from a jar)
  • 1 large avocado
  • Tostitos Scoops tortilla chips


  1. (CONTAINER #1) Dice shrimp into bite size pieces. If using frozen shrimp, rinse under water in a colander to thaw. Completely drain excess water from the shrimp. Pat dry with a paper towel if needed. Put shrimp into a container that has a lid.
  2. Pour 1 cup of key lime juice and 1/2 cup of orange juice over the shrimp and allow to “cook” for 2 hours if using raw shrimp. You’ll know the shrimp is cooked because the shrimp will turn to a pink color. Put the lid on the container and place in the fridge.
  3. (CONTAINER #2) Dice the onion and place into the container.
  4. Peel, dice the cucumbers and add to container #2
  5. Peel and dice the mango and add to container #2
  6. Dice the roma tomatoes and add to container #2
  7. Cut the jalapenos to remove the seeds. Chop into very tiny pieces and then add to container #2
  8. (CONTAINER #3) Cut the avocado lengthwise. Give it a twist to open. Remove the seed. Scoop out the avocado and cut into slices
  9. (CONTAINER #4) Wash and chop the cilantro. Cut with kitchen shears and put into container. If you are new to cilantro, normally, if I am cooking with cilantro, I use stems as well as the leaves, however in a dish like this, you want to mainly use just the leaves.
  10. 30 minutes before eating, combine the ingredients from container 1 and 2. Gently stir in about 3 tablespoons of cilantro.
  11. Put mixture into serving bowls. Garnish with cilantro and avocado slices. Serve with Tostitos Scoops (watch your portion size on this starch)
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