Tropical Shrimp Ceviche

This Tropical Shrimp Ceviche is the perfect light appetizer or meal that is easy to make and requires no cooking! Everyone loves the flavors in this homemade ceviche! 


Tropical Shrimp Ceviche

When I am feeling under the weather one of my go to routines is to bust out my simple hand juicer and have some fresh squeezed OJ. I supplement with vitamin C daily, but there’s just something about fresh squeezed orange juice that makes me feel all happy and healthy. 


Alternatively, when I am making a dish for company I go right to oranges for the bright color and perfect citrus flavor. Last month I taught a cooking class here in Boston and my Tropical Ceviche was a major hit. Generally speaking, ceviche uses raw seafood, but in this ceviche I used precooked shrimp. Not everyone at your dinner party may be up for raw, so I make it this way to accommodate all my guests. It is absolutely the perfect no cook appetizer to make when entertaining!


What do you think of when you think of an orange? I think of warm weather and a dose of vitamin C! In other words, I think of delicious colorful dishes and a cure for when I’m not feeling one-hundred percent. What a combination. Not only can you make some seriously epic citrus-y meals, but you can benefit from the amazing health benefits that this mega fruit offers!



Want more shrimp recipes? Try these favorites:

Tropical Shrimp Ceviche

Prep Time 00:16 Total Time 0:16 Serves 2


  • 15 cocktail jumbo shrimps (pre-cooked)
  • 1 mango, diced
  • 1 orange, diced
  • 1 avocado, diced
  • 1/2 red onion, finely chopped
  • 1 cup grape tomatoes, chopped
  • 2 tbsp lime juice
  • 3 tbsp fresh cilantro
  • 1 tsp ground garlic from garlic mill


  • In a large bowl combine diced mango, orange, avocado, red onion, grape tomatoes, lime juice, cilantro, and ground garlic, mix and set aside
  • Remove tails from shrimp and chop shrimp if they are large.
  • Add shrimp to tropical mixture, mix and taste- adjust flavoring as needed.
  • When ready to serve, spoon mixture into mini cups and enjoy!
  • Recipe Notes

  • Double or triple the recipe depending on how many you are serving! For the cooking class, I made 4 times the amount and it served 16 people.
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    11 comments on “Tropical Shrimp Ceviche

    • Lexi,
      My son’s high school marching band sells Florida citrus as a fundraiser each fall, so I gorge on oranges for several weeks. I’ve put them in everything from muffins to meatballs to cookies, but I think my favorite way is just to peel it and eat it.
      Thanks for including my orange-spiked beet and walnut spread in your round up. The ceviche looks so fresh and pretty–how clever to use precooked shrimp. That would ease my spouse’s concerns about raw fish.

    • Do you think I could make this in the morning, stick in the refrigerator and then pull it out a few hours later for a cook out?

    • Hi. Just came across your blog on Pinterest. If using raw shrimp, do we have to cook it prior to mixing it into this recipe? Or how does it work so no one gets any foodborn illness?

    • Jenny Lucas says:

      O!M!G! Having just developed a love of Ceviche, I was thrilled to find your recipe! Not only is is beautiful…it is PERFECT! Delicious! Refreshing!! I served in soft tortillas as a taco. A bit messy but fantastic!! Oh, and btw, for me, your prep time was a bit off. Took me an hour! But thanks so much for the new favorite recipe!

      5.0 rating


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