Shrimp and Mango Ceviche with Cilantro
Bright, refreshing ceviche with plump shrimp and sweet mango marinated in lime juice, finished with fresh cilantro and served with corn chips. This puerto rican-inspired seafood ready in about 30 minutes pairs Shrimp, peeled and deveined, Lime juice, Mango, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 lb Shrimp, peeled and deveined
- 1/2 cup Lime juice
- 1 cup Mango, diced
- 1/2 cup Red onion, finely diced
- 1/4 cup Cilantro, chopped
- 1/2 cup Avocado, diced
- 1 cup Corn chips
- 1/2 tsp Salt
- 1/4 tsp Cumin
Instructions
- Step 1: Place 1 lb peeled and deveined shrimp in a bowl. Add 1/2 cup fresh lime juice, 1/2 tsp salt, and 1/4 tsp cumin. Stir to combine, cover, and refrigerate for 30 minutes to 'cook' shrimp.
- Step 2: After 30 minutes, add 1 cup diced mango, 1/2 cup finely diced red onion, and 1/4 cup chopped cilantro to the bowl. Gently fold to combine.
- Step 3: Add 1/2 cup diced avocado and stir gently. Cover and refrigerate for 15 minutes to let flavors meld.
- Step 4: Serve chilled with 1 cup corn chips on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Shrimp and Mango Ceviche with Cilantro take to make?
Total time is about 30 minutes (30 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 Shrimp and Mango Ceviche with 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 shrimp, peeled and deveined from drying out.
Can I substitute ingredients in Shrimp and Mango Ceviche with 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 Shrimp and Mango Ceviche with 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 Shrimp and Mango Ceviche with Cilantro?
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
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Very good for a 0-minute recipe. Would bump up the spice level though.
