Chili-Lime Shrimp Ceviche with Mango and Cilantro

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, 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

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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.

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