Shrimp Ceviche With Mango and Avocado

Welcome back to QCK!

Today I’m feeling extra grateful because FINALLY (I hope, please Mother Nature) we are officially out of the cold weather. The ten day forecast is all 60+ degrees. Break out the shorts! I’m taking lots and lots of walks and dreaming of one day having my own outdoor space and a nice garden. How are you getting outside during quarantine?

With the rising temperatures I’m craving lots of fresh fruits, vegetables and seafood. Warmer weather = lighter, fresher meals. So today I’m sharing my recipe for shrimp ceviche. 8 of the 10 ingredients in this recipe are fresh fruits or vegetables. Oh! and it fits into our 30 minute meals category!

If you don’t know what ceviche is, it’s a really delicious Peruvian seafood dish. Usually made with shrimp and always served cold. The raw shrimp is marinated in lime juice which alters the proteins causing the shrimp to become firm and opaque, as if it were cooked. The “cooked” shrimp is then mixed with other small diced fruits and vegetables, usually red onion, cucumber, jalapeño, tomato, etc. It can be eaten as is, on a tostada or with corn chips.

A Note On Ingredients

Limes: You need LOTS. Because you need enough juice to cover all the shrimp. I would suggest picking up 3 or 4 more than you think you need incase you get a dry one.

Tomatoes: Here I used some cherry tomatoes, because it was what I had on hand. If you happen to have a different variety, use them. In this recipe, a tomato is a tomato is a tomato.

What else can I add? If you want more protein, add some cooked, rinsed and cooled black beans. You could also add corn, bell peppers, pineapple, asparagus, cactus, or any other citrus fruits.

Tips and Tricks

  • If you’re using frozen shrimp, make sure it’s thawed completely.
  • Make sure you give the shrimp enough time to cook all the way through. This should take about 15 minutes and the shrimp should be pink and white rather than grey.
  • Make sure you have enough lime juice to cover all the shrimp. If you don’t have enough, marinate half the shrimp until they’re fully cooked, strain them and reserve the lime juice, then marinate the other half.
  • If you have leftovers, add some fresh cilantro before eating them to revive the flavor.
  • Cut each shrimp into 2 or 3 pieces, smaller pieces cook better and are easier to eat.


Prep: 15 MinsCook: 15 MinsDifficulty: EasyServings: 4


  • 16 Ounces (1 pound) Large Shrimp, peeled and deveined, cut into thirds
  • 1 C Lime Juice, 6-8 limes
  • 1 Medium Cucumber, diced
  • 1/2 Medium Red Onion, diced
  • 1 Large Tomato, diced
  • 1 Mango, diced
  • 2 Avocados, diced
  • 1 Jalapeño, minced
  • 1/2 Bunch of Cilantro, minced
  • Salt and Pepper to taste
  • Tostadas or Tortilla Chips, for serving


  1. In a large bowl, combine the shrimp and lime juice, set aside to marinate until the shrimp are firm and opaque (pink and white rather than grey and translucent).
  2. In the mead time, prepare all the vegetables.
  3. Add the vegetables to the shrimp and mix well.
  4. Taste for salt and pepper, season accordingly.
  5. Serve with tostadas or chips.

As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading! 


2 thoughts on “Shrimp Ceviche With Mango and Avocado

  1. Pingback: Sunny Shrimp Salad Lettuce Wraps – Quarter Cup Kitchen

  2. Pingback: Pan Seared Salmon + Summer Salad – Quarter Cup Kitchen

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