Mango and Shrimp Ceviche with Lime-Avocado Crema
A refreshing seafood starter featuring tender shrimp marinated in zesty lime juice, paired with a creamy avocado-lime crema and sweet mango. This latin american-inspired quick meals (vegetarian-friendly) ready in about 20 minutes pairs large shrimp (peeled and deveined), medium mango, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 300 g large shrimp (peeled and deveined)
- 2 medium mango
- 1/2 cup red onion
- 1/4 cup cilantro
- 1/2 cup lime juice
- 1 medium avocado
- 1/4 cup Greek yogurt
- 1 small jalapeño
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Finely dice shrimp and place in a large bowl. Add lime juice, 1/4 tsp salt, and 1/4 tsp black pepper. Let marinate for 15 minutes at room temperature.
- Step 2: While marinating, dice mango, red onion, and jalapeño into small pieces. Add to the shrimp bowl along with chopped cilantro. Gently stir to combine.
- Step 3: For the crema: mash avocado in a small bowl. Add Greek yogurt, 1 tbsp lime juice, 1/4 tsp salt, and 1/4 tsp black pepper. Stir until smooth and set aside.
- Step 4: Serve ceviche in bowls or on tortilla chips, topped with a spoonful of avocado crema. Garnish with additional cilantro and a lime wedge.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mango and Shrimp Ceviche with Lime-Avocado Crema 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 Mango and Shrimp Ceviche with Lime-Avocado Crema?
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 medium mango from drying out.
Can I substitute ingredients in Mango and Shrimp Ceviche with Lime-Avocado Crema?
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 Mango and Shrimp Ceviche with Lime-Avocado Crema 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.
Is Mango and Shrimp Ceviche with Lime-Avocado Crema vegetarian-friendly?
Yes — this recipe is tagged vegetarian-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
