Mango Ceviche 

Mango ceviche is a delightful and refreshing dish combining mangoes’ sweet tanginess and fresh seafood. This recipe is perfect for a light lunch or an appetizer for a summer gathering. The vibrant colors and flavors of this mango ceviche will surely impress your guests. Let’s dive into the recipe and bring a taste of the tropics to your table!

What is Ceviche?

Ceviche is a popular dish in many Latin American countries, particularly in coastal regions. It is made from raw fish or shrimp that is marinated in citrus juices, such as lemon or lime, which “cooks” the fish. You’ll also find onions, peppers, and herbs, creating a refreshing and flavorful dish.

P.S.- If you love this recipe, please leave a review at the bottom of the page

If you want more Latin Inspired dishes, check out my Camarones Al Ajillo, Chimichurri, Guacamole!

Why everyone loves this recipe

It’s easy– A huge part of the reason I developed this recipe is that people are intrigued by ceviche! Although the preparation process can be familiar, this recipe is very straightforward and fool-proof!

The mangoes—The mangoes add vibrance and sweetness to this recipe, taking it to the next level. The smooth mango lime juice that the ceviche marinates in brings everything together.

It’s perfect for many occasions- Are you Looking for a snack, a summer side dish, or a healthy dinner? This recipe is perfect for any moment! It’s easy to whip up, and you can even serve it with cilantro lime rice and make mango bowls!

Tips for making the perfect Mango Cevicge

Use Ripe Mangoes- Ripe mangoes will add sweetness and softness to this Mango Ceviche recipe. If your mangoes aren’t ripe, they will lack flavor and make it difficult to chew.

Make sure your shrimp is fully opaque- I’ve made this recipe a few times, and shrimp doneness levels depend on many factors. It can take up to 30 minutes and as long as four hours. Covering your shrimp completely in fresh lime juice ensures that your shrimp will denature faster. When in doubt, allow it to sit longer.

Serve Cold—Ceviche is perfectly served cold. If you’re making it for a gathering, keep it on ice for food safety.

Make it your own- The one thing I love about ceviche is how versatile it is. Want more spice? Add more jalapeños. Want less? Don’t add any! Add the desired amounts of most ingredients and tweak it how you want.

Everything You Will Need (Full Recipe Below)

  • Ripe Mangoes
  • Cilantro
  • Cucumber
  • Tomato
  • Red Onion
  • Jalapeno
  • Limes
  • Salt, Pepper
  • Tomato Cocktail (Optional)

What other proteins can I use to make Mango Ceviche?

When choosing a protein for your Ceviche, it’s important to choose a white fish that is firm and won’t break down quickly in the citrus marinade. Here are some good options to choose from:
Sea Bass
Mahi Mahi

There Is No Heat Involved. Is Mango Ceviche Safe To Eat?

This a common question with ceviche and the answer is yes! Although shrimp ceviche doesn’t require any actual cooking, the citrus juice cures the seafood and ‘cooks’ it without any heat.

Can I cook my shrimp or fish for this recipe?

Sure! If you don’t feel comfortable using raw fish, you can fully cook your shrimp or fish, or you can flash-cook it by steaming for 2-3 minutes to give it a jumpstart

How Long Can I Store it?

The best thing about ceviche is the fresh ingredients, so it is best to eat it on the same day. If you store it in an airtight container, it can be refrigerated for a day or two. Remember, the seafood will continue to cook in the lime juice, so the texture might change slightly.

Enjoy your delicious and refreshing mango ceviche!

Mango Ceviche

Mango Ceviche

a delicious, refreshing, ceviche recipe
5 from 1 vote
Prep Time 15 minutes
Cook Time 2 hours
Course dinner
Cuisine American, Mexican, Hispanic, colombian
Servings 8
Calories 219 kcal


  • 2 lbs shrimp shell off, tail off, deveined
  • 1 cup freshly squeezed lime juice
  • 1 large cucumber peeled, de-seeded and diced smaller
  • 2 roma tomatoes de-seeded and diced small
  • 1-2 jalapenos diced small
  • ½ cup cilantro chopped fine
  • 2 medium ripe mangoes diced small
  • ½ small red onion diced small
  • 2 teaspoon salt
  • 1 teaspoon pepper

For the Mango Juice

  • ½ ripe mango
  • ¼ cup lime juice
  • 2 tbsps tomato cocktail optional
  • 6-8 dashes maggi liquid seasoning substitute for ½teaspoon of salt


  • Dice the shrimp into small pieces.
  • Place diced shrimp in a bowl and pour lime juice over it to cover the shrimp completely. Mix, and season with salt and pepper.
  • Let it marinate in the lime juice in the refrigerator and begin chopping your veggies.
  • While the shrimp is marinating, dice the red onion, tomato, mango, cilantro, jalapeno, and cucumber. Add chopped veggies to ceviche, mix and put back in fridge.
  • Combine the diced ripe mango, lime juice, Maggi seasoning, and tomato cocktail in a blender. Blend until smooth. Adjust seasoning to taste, adding more lime juice or Maggi seasoning if desired.
  • Once the shrimp has turned opaque and is "cooked" by the lime juice, drain off excess lime juice.
  • Pour the mango sauce over the shrimp and vegetable mixture in the bowl.
  • Gently toss everything together until well combined and evenly coated with the mango sauce.
  • Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld together .Serve the mango ceviche cold as an appetizer or light meal.
Keyword healthy, mangi, ceviche, light

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Recipe Rating

1 Comment

  1. marcy white June 28, 2024 at 12:37 pm

    5 stars
    Made this yesterday and it was AMAZING!!!!! Will definitely make it again and again!!