Easy recipe for mouthwatering shrimp and mango ceviche with avocado. This refreshing tropical seafood ceviche is made with shrimp, mango, avocado, red onions, lime juice, orange juice, hot peppers (optional), cilantro, and salt.
This shrimp and mango ceviche with avocado is another variation of my classic Ecuadorian shrimp ceviche. I used sweet mangos instead of tomatoes to give it a tropical taste. I also added some spicy peppers, but these can be replaced with sweet peppers or omitted if you prefer it not spicy.Jump to Recipe
Another option is to only add the hot peppers to the onion curtido salsa – this way those who prefer it on the spicy side can add it to their own bowl. This ceviche is a little bit different than my mango ceviche, which uses habaneros and is a little bit less acidic since it does not have seafood in it.
For this mango shrimp ceviche recipe I used red onion in two different ways, I added some diced to the actual ceviche to let it marinade and infuse its flavor to the dish. I sliced the rest of it thinly and made a curtido or marinated them in lime juice with salt – and if you want some spicy diced hot peppers. I served this onion curtido as a topping on each individual ceviche bowl.
I also chopped the cooked shrimp into small bite sized pieces. This differs from my standard Ecuadorian style shrimp ceviche where we usually leave the shrimp whole. If you prefer to leave them whole you can do so. Same with the onions – if you prefer only to use them diced – or only sliced – then go ahead. These are just minor preferences that shouldn’t change the outcome or flavor of the shrimp mango ceviche.
As usual when making a ceviche with avocado in it, I recommend adding the diced avocado right before serving. This will prevent it from browning.
In Ecuador we usually serve ceviche with fried green plantains, either in the form of patacones /tostones or chifles (thin green plantain chips). Other popular garnishes include crunchy tostado style corn nuts, popcorn and hot sauce. Of course it’s also just delicious by itself.
Shrimp and mango ceviche with avocado
- 1 lb of cooked shrimp should be peeled and deveined
- 2 mangoes ripe but firm
- ½ red onion finely diced
- ½ red onion cut into thin slices
- 1 cup fresh lime juice from about 6-7 limes
- ¼ cup fresh orange juice
- 2-3 tablespoons of finely chopped cilantro
- 1-2 hot peppers (red Fresno and/or jalapeño) thinly sliced or diced – optional and adjust to your taste, replace with a sweet mini pepper for a non-spciy version
- 2 small avocados or 1 large avocado ripe but firm, diced
- 1 tablespoon of avocado oil optional
- Salt to taste
- Cut the cooked and peeled shrimp into bite sized pieces. You can also leave them whole if you prefer.
- Rinse the diced onions in cold water to help remove the bitterness.
- Peel and remove the pulp from mangos. Dice or cut into bite sized pieces.
- Mix the cooked shrimp with the diced mango, diced red onions, diced hot peppers, chopped cilantro, lime juice (save 2-3 tablespoons of lime juice for the onion curtido salsa), orange juice and salt to taste. Refrigerate and let marinate for about 30 minutes to 1 hour.
- Use the thinly sliced red onions to make a marinated onion salsa or curtido to serve with the ceviche. Place the red onion slices in a bowl, sprinkle with some salt, and cover with cold water. Rinse well and drain. Sprinkle the washed sliced red onions with 2-3 tablespoons of lime juice. Sprinkle with additional salt to taste, and a little bit of chopped cilantro. For a spicy kick you can also add some diced hot pepper to the onion curtido salsa.
- When ready to serve the ceviche, add in the diced avocado and 1 tablespoon of avocado oil (the oil is optional). Mix well, taste and add additional salt or more cilantro/hot peppers/lime juice if needed.
- Serve topped with the onion curtido salsa, and with your choice of crunch side garnishes: green plantain chips (aka patacones/tostones) or chifles, popcorn, or tostado style corn.