Citrus-Cured Shrimp Ceviche with Mango and Avocado
Fresh shrimp cured in zesty lime and orange juice, tossed with sweet mango, creamy avocado, and aromatic cilantro for a refreshing Caribbean appetizer. This puerto rican-inspired seafood ready in about 20 minutes pairs shrimp, lime juice, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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
- 8 oz shrimp
- 1/4 cup lime juice
- 1/4 cup orange juice
- 1/2 cup mango
- 1/2 ripe avocado
- 1/4 cup red onion
- 1/4 cup cilantro
- 1/4 tsp cumin
- to taste salt
Instructions
- Step 1: Place 8 oz shrimp in a medium bowl and cover with 1/4 cup lime juice and 1/4 cup orange juice. Gently toss to coat, then refrigerate for 15 minutes until shrimp turn opaque.
- Step 2: After curing, drain shrimp, reserving citrus juice. Discard excess juice.
- Step 3: In a large bowl, combine cured shrimp, 1/2 cup diced mango, 1/2 ripe diced avocado, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, and 1/4 tsp ground cumin. Gently fold together.
- Step 4: Season with salt to taste and let sit for 10 minutes to allow flavors to meld. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Citrus-Cured Shrimp Ceviche with Mango and Avocado take to make?
Total time is about 20 minutes (20 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 Citrus-Cured Shrimp Ceviche with Mango and Avocado?
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 shrimp from drying out.
Can I substitute ingredients in Citrus-Cured Shrimp Ceviche with Mango and Avocado?
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 Citrus-Cured Shrimp Ceviche with Mango and Avocado for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Citrus-Cured Shrimp Ceviche with Mango and Avocado?
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
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
