Mango Shrimp Ceviche with Avocado and Tortilla Chips
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Mango Shrimp Ceviche with Avocado

This deliciously healthy Mango Shrimp Ceviche with Avocado is a simple summer meal idea that tastes like you're on a beach vacation!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Author Sheryl


  • 1 lb medium shrimp deveined
  • 7 ea limes large, juiced
  • 1 C tomato diced
  • 1.5 Tbsp garlic minced
  • 1 C mango diced
  • 2 each avocados diced
  • 1/4 C cilantro chopped
  • 1/2 tsp salt
  • 1/8 tsp ground pepper
  • 1/4 C green onion chopped


  • In a medium bowl, combine the shrimp with the juice of 7 large limes. Cover with wrap and place in the refrigerator for 30-45 minutes to allow the lime juice to 'cook' the shrimp (shrimp should appear white when cooked).
  • While the shrimp is in the fridge, combine the rest of the ingredients (with the exception of the avocado). Cover and refrigerate until ready to use.
  • Once the shrimp is "cooked", drain the lime juice. Combine the shrimp with the other ingredients you set aside. Add in the diced avocado. 
  • Season as needed. Serve with chips or tostadas. Enjoy!