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This Tropical Mango Shrimp Ceviche is an easy, no-cook appetizer or light meal that’s always a hit. It’s packed full of fresh, vibrant fruits and veggies, juicy bites of shrimp, and a lime juice marinade. It’s gluten-free, paleo, and whole30-friendly!

Tropical Shrimp ceviche in a bowl from above.

Easy Ceviche Shrimp Recipe

If you’ve never had the pleasure of trying shrimp ceviche, then this Tropical Mango Shrimp Ceviche is the perfect place to start.

Ceviche is a traditional Latin American dish that’s made with raw seafood marinated in citrus juices and other seasonings.

This recipe is bursting with tropical flavors, packed with vibrant colors, and is perfect for a hot summer night when you don’t want to heat up the kitchen using the oven! Serve on its own or with chips for dipping!

What is the Difference Between Shrimp Cocktail and Shrimp Ceviche?

The key difference is that a shrimp cocktail starts with cooked shrimp while shrimp ceviche is made with raw shrimp that is “cooked” using citrus juices.

tropical mango shrimp ceviche in a bowl.

What is Shrimp Ceviche Made Of?

  • Fruits and Veggies: We’re using a bright, fresh combination of grape tomato, mango, orange, red onion, jalapeño, and avocado.
  • Shrimp: Use fresh, wild-caught shrimp that has been peeled, deveined, and chopped.
  • Salt: Enhances the tropical flavors of the ceviche shrimp.
  • Lime Juice: The lime juice is the key to “cooking” the shrimp. It also adds a bright, tangy flavor. Use fresh lime juice!
  • Cilantro: For garnish, if desired.
Ingredients for mango shrimp ceviche.

How to Make Shrimp Ceviche

Since this shrimp ceviche recipe doesn’t require cooking, the prep time is so quick!

  1. Combine and season: In a bowl, mix the tomatoes, mango, orange, red onion, and jalapeño. Add the shrimp, salt, and lime juice, then toss to combine.
  2. Cover and chill: Cover the bowl, then refrigerate for 20 minutes or until the shrimp has turned a white/pinkish opaque color.

Avoiding Raw Shrimp?

If you’re uncomfortable not cooking with heat in this recipe, that’s totally okay. You can cook the shrimp first using whatever method you prefer! I love my quick, 10-minute sautéed shrimp.

Alternatively, you can parboil the shrimp by dropping it into boiling water for 2-3 minutes until opaque. After a couple of minutes, transfer the shrimp to an ice water bath to stop the cooking process.

a mixing bowl from the side with ceviche.

How Long Does Raw Shrimp Need to Sit in Lime Juice?

While that depends on the size of the shrimp, for this recipe I usually plan for about 20 minutes to ensure that the shrimp is safe to eat.

The best way to tell that the shrimp is done “cooking” is to look at the color. It will be transparent at first, then as it “cooks” it will turn a more opaque with a white/pinkish color.

Is Ceviche Technically Raw?

Technically, no. Although shrimp ceviche doesn’t require any actual cooking, it does require a citrus marinade, which breaks down the proteins in the shrimp and “cooks” it without heat.

However, since there is no heat involved, it doesn’t kill off any bacteria the same way that heat would. So, the key to the safe ceviche is to make sure you’re using the freshest shrimp you can get your hands on. If there is any concern about the quality of your shrimp, then it is best to cook it.

A bowl of mango shrimp ceviche.

Tips and Notes

  • Use fresh shrimp. Use the freshest shrimp you can find. The fresher the shrimp, the less of a chance that it has harmful bacteria. Your best bet is to use a trusted fishmonger that you know, without a doubt, is bringing in super fresh shrimp.
  • Chop everything evenly. Make sure all of the fruits and veggies are diced up small and evenly in size so they mix well together.
  • Chop the shrimp small. The fresh shrimp, once peeled and deveined, should also be chopped small to match the fruits and veggies. This allows the whole dish to be uniform, but also ensures that the shrimp “cooks” all the way through in 20 minutes.
overhead closeup of a bowl of ceviche.

Serving Suggestions

Ceviche is traditionally served as-is or with a dipping chip of some sort. Tortilla chips or plantain chips are both delicious options or you can pile it onto a tostada. The salty crunch pairs beautifully with the bright, fresh flavors of the ceviche!

This shrimp ceviche makes a delicious, light lunch or dinner, but also works beautifully as a side dish for a number of different entrees. Here are a few ideas:

How to Store

Shrimp ceviche is best served fresh, but any leftovers can be stored in an airtight container in the fridge for 1-2 days after assembly.

More Shrimp Recipes You’ll Love

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Tropical Shrimp ceviche in a bowl from above.

Tropical Mango Shrimp Ceviche

5 from 2 votes
This Tropical Mango Shrimp Ceviche is an easy, no-cook appetizer or light meal that's always a hit. It's packed full of fresh, vibrant fruits and veggies, juicy bites of shrimp, and a lime juice marinade. It's gluten-free, paleo, and whole30-friendly!
Servings 2 -4
Prep Time 15 minutes
Total Time 15 minutes


  • 1 cup grape tomatoes chopped
  • 1 mango diced (about 1 1/2 cups) 
  • 1 navel orange segmented and diced (about 1 cup)
  • 1/2 red onion finely diced
  • 1/8 cup chopped jalapeno optional
  • 1 pound wild-caught peeled and deveined shrimp chopped (see note about raw shrimp)
  • 1/2 teaspoon fine sea salt
  • 1/4 cup lime juice 
  • 1 avocado diced
  • 1/4 cup fresh cilantro roughly chopped (optional)


  • In a large bowl, mix together the tomatoes, mango, orange, red onion, and jalapeño (if using).
  • Stir in the shrimp and season with salt.
  • Add the lime juice and toss.
  • Cover and refrigerate for 20 minutes. When the shrimp is done “cooking” in the lime juice, it should have an opaque color (more white or pinkish, instead of transparent).
  • Just before serving, gently stir in the diced avocado and cilantro, if adding.


  1. There are a few different options for the shrimp in this recipe. You can use raw shrimp if you desire, as the lime juice “cooks” the shrimp. But while it technically gets cooked in the acid, it doesn’t kill off any bacteria since there is no heat involved, so it’s important to start off with the best, freshest shrimp you can find if you are using raw. If you are uncomfortable starting this recipe off with raw seafood, it’s totally okay to make this with cooked shrimp! Or alternatively, you can parboil the shrimp by dropping it in boiling water for  2-3 minutes until the shrimp is opaque. Then transfer the shrimp to an ice water bath to stop the cooking. Use what option works for you and your family for this one!
  2. This recipe was originally published in 2014 and republished with updated photographs in 2020.


Calories: 376kcalCarbohydrates: 57gProtein: 11.5gFat: 15gSaturated Fat: 2gCholesterol: 43mgSodium: 424mgFiber: 13.5gSugar: 32g
Course: Appetizer
Cuisine: Gluten-free, Paleo, whole30
Author: Lexi Davidson

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Recipe Rating


  1. 5 stars
    This is amazing Lexi! I’m such a fan of both ceviche and mango, so the combination together makes for the perfect light and fruity meal!

  2. 5 stars
    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!

  3. 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?

  4. This ceviche is gorgeous!! I love ceviche, it is probably one of my favorite dishes on the planet. And I never would have thought of adding orange to it. Such a great idea! 🙂

  5. I LOVE oranges. If I could put an orange into every meal I would! I love eating them raw but I have been loving them in salads and smoothies as well!