Chili-Lime Shrimp Ceviche with Mango and Cilantro

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Refreshing shrimp ceviche marinated in chili and lime juice, complemented by sweet mango and fresh cilantro for a bright Cinco de Mayo appetizer. This mexican-inspired cinco de mayo ready in about 90 minutes pairs fresh lime juice, chili powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, 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.

Prep: 15 min Cook: 75 min Serves 6 Mexican cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Chop 1 lb raw shrimp into bite-sized pieces. Place in a glass bowl and pour 1 cup fresh lime juice over the shrimp to cover. Add 1 tsp chili powder and 1 tsp salt, stir gently.
  2. Step 2: Cover the bowl with plastic wrap and refrigerate for 1 hour, stirring halfway through, until shrimp turns opaque and 'cooked' by the lime juice.
  3. Step 3: After marinating, drain about half of the lime juice from the shrimp mixture. Add 1 large diced mango, 1 small finely diced red bell pepper, 1/4 cup finely diced red onion, 1/3 cup chopped fresh cilantro, 1 small minced jalapeño, and 1 medium diced avocado. Gently fold to combine.
  4. Step 4: Chill ceviche for an additional 15 minutes before serving cold with tortilla chips or tostadas.

Equipment for this recipe

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Frequently asked questions

How long does Chili-Lime Shrimp Ceviche with Mango and Cilantro take to make?

Total time is about 90 minutes (15 min prep + 75 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 Chili-Lime Shrimp Ceviche with Mango and Cilantro?

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 fresh lime juice from drying out.

Can I substitute ingredients in Chili-Lime Shrimp Ceviche with Mango and Cilantro?

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 Chili-Lime Shrimp Ceviche with Mango and Cilantro for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Chili-Lime Shrimp Ceviche with Mango and Cilantro?

Mexican cinco de mayo 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.

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