Tequila-Lime Shrimp Ceviche with Mango and Cilantro
Bright and refreshing ceviche featuring fresh shrimp marinated in tequila and lime juice, accented by sweet mango and fresh cilantro for a vibrant appetizer. This mexican-inspired snacks ready in about 15 minutes turns raw shrimp, peeled and deveined, fresh lime juice, tequila blanco into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 210 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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 raw shrimp, peeled and deveined
- 1 cup fresh lime juice
- 1/4 cup tequila blanco
- 1 medium, diced ripe mango
- 1 small, finely diced red bell pepper
- 1 small, seeded and minced jalapeño
- 1/4 cup finely chopped red onion
- 1/2 cup chopped cilantro
- 1 tsp salt
- 1/2 tsp black pepper
- 1 medium, diced avocado
- for serving tortilla chips
Instructions
- Step 1: Chop 1 lb raw shrimp into 1/2-inch pieces and place them in a glass bowl. Add 1 cup fresh lime juice and 1/4 cup tequila blanco, stirring to combine. Cover and refrigerate for 30 minutes to 1 hour until shrimp turns opaque and 'cooks' in the acid.
- Step 2: Drain shrimp mixture slightly, reserving about 1/4 cup of the marinade. Add 1 medium diced ripe mango, 1 small finely diced red bell pepper, 1 small minced jalapeño (seeded for less heat), 1/4 cup finely chopped red onion, 1/2 cup chopped cilantro, 1 tsp salt, and 1/2 tsp black pepper. Mix gently to combine.
- Step 3: Just before serving, fold in 1 medium diced avocado to maintain freshness.
- Step 4: Serve chilled with tortilla chips for scooping, garnished with extra cilantro if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tequila-Lime 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 Tequila-Lime Shrimp Ceviche with Mango and Cilantro?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Tequila-Lime 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 Tequila-Lime 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 Tequila-Lime Shrimp Ceviche with Mango and Cilantro?
Mexican snacks 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.
