Mango-Avocado Ceviche with Radish
A bright, refreshing ceviche featuring plump shrimp in zesty lime juice, accented with sweet mango, creamy avocado, and crisp radish. This mexican-inspired seafood (high-protein) ready in about 20 minutes pairs peeled and deveined fresh shrimp, (about 6 limes) lime juice, diced 1/4-inch ripe mango 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
- 12 oz, peeled and deveined fresh shrimp
- 1 cup (about 6 limes) lime juice
- 1, diced 1/4-inch ripe mango
- 1, diced 1/4-inch ripe avocado
- 1/4 cup, thinly sliced radish
- 1/4 cup, finely diced red onion
- 1, seeded and minced jalapeño
- 1/4 cup, chopped fresh cilantro
- 1/2 tsp salt
Instructions
- Step 1: Place 12 oz shrimp in a large bowl. Add 1 cup lime juice, 1/4 cup diced red onion, and 1 minced jalapeño, stirring to coat.
- Step 2: Cover and refrigerate for 1 hour, stirring once halfway through to ensure even marination.
- Step 3: After marinating, drain shrimp and transfer to a serving bowl.
- Step 4: Gently fold in 1/4 cup diced mango, 1/4 cup diced avocado, 1/4 cup sliced radish, and 1/4 cup chopped cilantro.
- Step 5: Season with 1/2 tsp salt and toss gently to combine without mashing the avocado.
- Step 6: Chill for 15 minutes before serving to let flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mango-Avocado Ceviche with Radish 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-Avocado Ceviche with Radish?
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 (about 6 limes) lime juice from drying out.
Can I substitute ingredients in Mango-Avocado Ceviche with Radish?
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-Avocado Ceviche with Radish 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-Avocado Ceviche with Radish high-protein?
Yes — this recipe is tagged high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
