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overhead shot of Avocado, shrimp and mango ceviche in white bowl

Avocado, Shrimp and Mango Ceviche

Ashley Boyd
This bright and flavorful Avocado, Shrimp and Mango Ceviche is packed with chunks of ripe, Fresh California Avocados, fresh shrimp "cooked" in lime juice, sweet mango chunks and other mouthwatering flavors!
5 from 1 vote
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Appetizer
Cuisine American, Peruvian
Servings 4 servings
Calories 310 kcal


  • 1 pound good quality shrimp peeled and deveined
  • juice of 3 limes
  • 1 small mango peeled and cut into small chunks
  • 2 roma tomatoes diced
  • ½ small white onion diced
  • ½ cup fresh chopped parsley
  • 4 cloves garlic minced
  • 1 jalapeno seeded and diced
  • Salt + cracked black pepper to taste
  • ½ teaspoon chipotle powder optional
  • 1 ripe, Fresh California Avocado


  • Add shrimp and lime juice to a large bowl, cover and allow shrimp to marinate for 45 minutes to an hour and a half, or until they are pink and opaque. The size of your shrimp determines how long this process takes.
  • While the shrimp are marinating, add mango, tomatoes, onion, jalapeno, garlic and parsley to a seperate bowl. Toss the ingredients to combine and refrigerate until shrimp are ready.
  • Once shrimp are completely "cooked", drain the lime juice and add them to the bowl with the other ingredients. Peel, pit and chop your avocado and add it to the ceviche.
  • Gently toss the ceviche with a rubber spatula to combine all ingredients. Add more salt and pepper to taste and serve with crispy tortilla chips!


Calories: 310kcalCarbohydrates: 24.5gProtein: 28.2gFat: 12.2gSaturated Fat: 2.7gCholesterol: 239mgSodium: 577mgPotassium: 700mgFiber: 5.6gSugar: 13.1gCalcium: 143mgIron: 1mg
Keyword avocado ceviche, avocado salsa, ceviche, fresh salsa, mango salsa, shrimp ceviche, shrimp cocktail
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