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 recipe, 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
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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.
