Zesty Shrimp Ceviche with Mango and Cilantro

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing no-cook ceviche bursting with citrus-marinated shrimp, sweet mango, and vibrant cilantro for a perfect summer appetizer. This Latin American-inspired summer cookout recipe, ready in about 15 minutes, pairs raw shrimp, peeled and deveined, fresh lime juice, fresh orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Prep: 15 min Serves 4 Latin American cuisine 180 cal/serving

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Ingredients

1 lb, medium size raw shrimp, peeled and deveined
1 cup (about 8 limes) fresh lime juice
1/4 cup fresh orange juice
1 large, diced into 1/2-inch cubes ripe mango
1/4 cup, finely diced red onion
1 small, seeded and minced jalapeño pepper
1/2 cup chopped fresh cilantro leaves
1 tsp salt
1/4 tsp black pepper
1 medium, diced (optional) avocado

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Instructions

Step 1: Chop 1 lb raw shrimp into bite-sized pieces and place in a glass bowl. Pour 1 cup fresh lime juice and 1/4 cup fresh orange juice over the shrimp, ensuring they are fully submerged. Cover and refrigerate for 30 minutes to 1 hour until shrimp turn opaque and are 'cooked' by the citrus.
Step 2: Drain excess citrus juice from the shrimp and add 1 large diced mango, 1/4 cup finely diced red onion, 1 minced jalapeño (seeded for less heat), 1/2 cup chopped fresh cilantro, 1 tsp salt, and 1/4 tsp black pepper.
Step 3: Gently fold in 1 diced medium avocado if using, then cover and chill for an additional 10 minutes before serving cold as a vibrant summer appetizer.