Mariscos KC-Inspired Shrimp Ceviche with Mango and Cilantro
A bright and refreshing shrimp ceviche marinated in citrus juices with sweet mango and fresh cilantro, perfect for a light appetizer or summer snack. This mexican-inspired seafood ready in about 15 minutes pairs fresh lime juice, fresh orange juice, red bell pepper, finely diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
- 1 pound small cooked shrimp, peeled and deveined
- 1 cup fresh lime juice
- 1/2 cup fresh orange juice
- 1/2 red bell pepper, finely diced
- 1 medium mango, peeled and diced
- 1 small jalapeño, seeded and minced
- 1/4 cup red onion, finely diced
- 1/3 cup fresh cilantro, chopped
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 medium avocado, diced (optional)
Instructions
- Step 1: In a medium glass bowl, combine 1 pound small cooked shrimp with 1 cup fresh lime juice and 1/2 cup fresh orange juice. Cover and refrigerate for 30 minutes, allowing the shrimp to soak and marinate.
- Step 2: After marinating, drain about half of the citrus juice from the shrimp mixture. Add 1/2 finely diced red bell pepper, 1 medium diced mango, 1 small minced jalapeño, 1/4 cup finely diced red onion, and 1/3 cup chopped fresh cilantro.
- Step 3: Season ceviche with 1 tsp kosher salt and 1/2 tsp black pepper. Gently toss to combine all ingredients, letting flavors meld for 10 minutes in the refrigerator.
- Step 4: If desired, fold in 1 diced medium avocado just before serving for creaminess.
- Step 5: Serve chilled in small bowls or on tostadas with lime wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mariscos KC-Inspired Shrimp Ceviche with Mango and Cilantro take to make?
Total time is about 15 minutes (15 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 Mariscos KC-Inspired Shrimp Ceviche with Mango and Cilantro?
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 fresh lime juice from drying out.
Can I substitute ingredients in Mariscos KC-Inspired Shrimp Ceviche with Mango and Cilantro?
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 Mariscos KC-Inspired Shrimp Ceviche with Mango and Cilantro 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 Mariscos KC-Inspired Shrimp Ceviche with Mango and Cilantro?
Mexican 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.
