
This vibrant Mango Shrimp Ceviche brings together succulent seafood with sweet tropical fruit for a refreshing dish that works perfectly as an appetizer or light meal. The combination of juicy mango, crisp cucumber, and tender shrimp creates a symphony of textures and flavors that dance on your palate.
I first served this ceviche at a backyard gathering last summer, and it disappeared within minutes. Now it's my go-to recipe whenever I need something quick yet impressive that won't have me sweating over a hot stove.
Ingredients
- Cooked large shrimp: Brings protein and a tender texture to this dish. Using precooked shrimp eliminates food safety concerns while maintaining that fresh seafood flavor.
- Cucumber: Adds essential crunch and a cooling element that balances the spice beautifully. Choose firm cucumbers without soft spots.
- Cherry tomatoes: Provide juicy bursts of flavor and vibrant color. Look for ones that are deeply colored and slightly firm.
- Jalapeño pepper: Introduces a gentle heat that elevates all other ingredients. Remove seeds for less spice if serving to sensitive palates.
- Fresh mango: Delivers tropical sweetness and a buttery texture. Select mangoes that yield slightly to pressure for perfect ripeness.
- Lime juice: Acts as the acid that "cooks" traditional ceviche and brightens all flavors. Fresh is absolutely essential here.
- Cilantro: Contributes an herbaceous freshness that ties everything together. Choose bunches with perky, vibrant green leaves.
- Tajin seasoning: Offers a complex blend of chili, lime and salt that enhances the seafood beautifully. This Mexican seasoning is worth seeking out.
Step-by-Step Instructions
- Prep the Proteins and Produce:
- Cut cooked shrimp into bite-sized pieces approximately half-inch chunks. For cucumber, remove seeds if desired before cutting into quarter-inch cubes. Halve cherry tomatoes along their equator to release their juicy essence. Thinly slice jalapeño into rings or minuscule pieces depending on your heat preference. Peel and dice mango into half-inch cubes, working around the large central pit.
- Create the Flavor Base:
- Squeeze fresh lime directly over the ingredients, ensuring every component gets kissed with acidity. Sprinkle the chopped cilantro evenly throughout, allowing the fragrant herb to distribute its distinctive flavor. Add Tajin seasoning gradually, starting with half the recommended amount and adjusting to your preference.
- Combine and Marinate:
- Gently fold all ingredients together using a large spoon or spatula, being careful not to crush the tender mango or tomatoes. Lift from the bottom of the bowl to ensure even distribution of the lime juice and seasonings. For best results, cover the bowl with plastic wrap and refrigerate for at least one hour, allowing the flavors to meld together beautifully.

The Tajin seasoning is my secret weapon in this recipe. I discovered it years ago during a trip to Mexico and now keep it stocked in my pantry at all times. Its unique chili lime flavor profile eliminates the need for multiple seasonings and instantly transports you to coastal Mexican cuisine.
Make Ahead Magic
This ceviche actually improves with a little time in the refrigerator. The lime juice continues to penetrate the ingredients, softening them slightly while the flavors become more harmonious. You can prepare this up to 4 hours ahead of serving time. Simply keep it covered and refrigerated, then give it a gentle stir before presenting. The colors stay vibrant and the textures remain distinct without becoming soggy.
Creative Variations
While this recipe is perfect as written, you can easily customize it to suit your taste or what you have available. Substitute pineapple for mango for a different tropical sweetness. Add avocado cubes for creaminess, but fold them in just before serving to prevent browning. Red onion adds pleasant pungency if you enjoy that flavor profile. For a spicier version, include more jalapeño or add a dash of hot sauce. Vegetarians can omit the shrimp entirely and add extra mango or even hearts of palm for a satisfying meat-free version.
Serving Suggestions
This versatile ceviche works beautifully in multiple presentations. Spoon it into martini glasses for an elegant appetizer at dinner parties. Serve in lettuce cups for a refreshing hand-held option. Pair with blue corn tortilla chips for a casual snack. For a more substantial meal, serve over cooked and cooled rice or quinoa. I particularly love offering it alongside sliced avocado and a simple green salad for a complete light dinner on warm evenings when cooking feels impossible.
Frequently Asked Questions
- → Can I use raw shrimp instead of cooked?
Yes, but make sure to cook the shrimp through or marinate it in lime juice until it turns opaque, as lime juice cures the shrimp in traditional ceviche.
- → How long should this sit in the fridge?
For best flavor, let it sit covered in the fridge for at least an hour to allow the flavors to meld, though it can be served immediately if you're short on time.
- → What can I serve this with?
It pairs well with tortilla chips, crackers, or served over crisp lettuce as a refreshing salad.
- → Can I substitute the mango?
Yes, you can use pineapple, papaya, or even peach for a similar sweet contrast to the tangy lime and spicy jalapeno.
- → What if I don't like spicy food?
You can omit the jalapeno or reduce the amount for a milder version. The dish will remain flavorful and delicious.
- → How long will the leftovers last?
The ceviche is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days. The texture of the ingredients may soften over time.