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Tropical Shrimp ceviche in a bowl from above.
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5 from 2 votes

Tropical Mango Shrimp Ceviche

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!
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: Gluten-free, Paleo, whole30
Servings: 2 -4
Author: Lexi Davidson

Ingredients

  • 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)

Instructions

  • 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.

Notes

  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.

Nutrition

Calories: 376kcal | Carbohydrates: 57g | Protein: 11.5g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 424mg | Fiber: 13.5g | Sugar: 32g