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 recipe, 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
The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
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.
