Ceviche de Camarones con Mango
Fresh shrimp marinated in citrus and mango, with a vibrant kick of cilantro and avocado, perfect for a light lunch or appetizer. This puerto rican-inspired seafood ready in about 25 minutes pairs peeled and deveined Shrimp, Lime juice, diced Mango for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, peeled and deveined Shrimp
- 1/4 cup Lime juice
- 1, diced Mango
- 1/4 cup, finely diced Red onion
- 1/4 cup, chopped Cilantro
- 1, diced Avocado
- 1 tbsp Olive oil
- 1/4 tsp Salt
- 1/8 tsp Cayenne pepper
Instructions
- Step 1: Place shrimp in a bowl, cover with lime juice, and refrigerate for 20 minutes until opaque and firm to the touch—do not over-marinate or shrimp will become tough.
- Step 2: While shrimp marinates, combine diced mango, red onion, 1/4 cup chopped cilantro, 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp cayenne in a separate bowl. Mix until mango is evenly coated and flavors meld—taste for spice balance.
- Step 3: Drain shrimp, pat dry with paper towels to remove excess moisture, then gently fold into the mango mixture. Stir until shrimp is fully coated and no longer translucent.
- Step 4: Gently fold in diced avocado just before serving to prevent browning—check for seasoning and adjust salt if needed. Chill for 15 minutes to let flavors deepen before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ceviche de Camarones con Mango take to make?
Total time is about 25 minutes (25 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ceviche de Camarones con Mango?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.
Can I substitute ingredients in Ceviche de Camarones con Mango?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ceviche de Camarones con Mango for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Ceviche de Camarones con Mango?
Puerto Rican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Very good for a 0-minute recipe. Would bump up the spice level though.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
