Shrimp Ceviche with Mango and Avocado

shrimp ceviche with mango and avocado Entree Peru
Shrimp Ceviche with Mango and Avocado
  • Prep 15 min
  • Total 3 hr 0 min
  • Servings 4
Updated July 17, 2017


1 1/2
lbs shrimp
Juice of 6 limes, freshly squeezed
tomato, cut into small cubes
red onion, finely sliced
mango, cut into small cubes
avocado, cut into small cubes
Your favorite spicy sauce, to taste
Salt and pepper, to taste


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  • 1
    Bring water to a boil in a medium-sized pot and add-in the shrimp. Let cook for three to five minutes or until pink in color. Be careful not to overcook the shrimp, or else they’ll become too chewy.
  • 2
    When ready, drain the shrimp and cool under cold running water. Set to the side over a container with ice.
  • 3
    Cut and prepare all the ingredients, then add to the shrimp. Season as desired with the salt, pepper and your favorite spicy sauce. Squeeze the limes and pour the juice over the mixture. Stir well and thoroughly refrigerate before serving.

Expert Tips

  • You add pineapple, or use it instead of mango. If you like spice, a chili pepper or jalapeño pepper can be added.
  • Pre-cooked shrimp of any size will also work well for this recipe, or you can substitute the shrimp for tilapia.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • This tasty and refreshing ceviche can be prepared quickly, without fuss. It’s ideal for serving as a starter or as the main dish when accompanied by tostones or platanutres (plantain chips.) I usually make this dish for my family on the weekends, when I feel like cooking something lighter. I hope you enjoy my twist on this traditional Peruvian dish, which usually includes raw seafood marinated in lime juice. We’ve also discovered that white wine goes great with this recipe.

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