Mango Ceviche Recipe

Prepare the shrimp

Rinse shrimp under cold water and pat dry. If using whole shrimp, peel and devein them, then cut into 1/2-inch pieces. Place the shrimp in a nonreactive bowl (glass or stainless steel).

Marinate in lime juice

Pour the fresh lime juice over the shrimp making sure they are fully submerged. Cover and refrigerate for 20–30 minutes, stirring once halfway through, until the shrimp turn opaque and firm (pink and slightly curled). For very small shrimp 15–20 minutes can be enough; larger shrimp may need up to 30 minutes. Do not exceed 2 hours or the texture becomes overly firm.

Prep the produce

While shrimp is marinating, dice the mango, cucumber, and tomatoes into roughly 1/4–1/2-inch pieces. Finely dice the red onion and mince the jalapeño if using. Chop the cilantro and slice the avocado if serving.

Combine and season

Once the shrimp are opaque, drain off about half of the lime juice (leave enough to keep mixture moist and flavorful). Add the mango, cucumber, tomatoes, red onion, jalapeño, and cilantro to the shrimp. Stir gently to combine. Season with kosher salt, black pepper, olive oil, and honey or agave if desired. Taste and adjust salt, pepper, or a splash more lime juice as needed.

Chill briefly

Return the ceviche to the refrigerator for 10–15 minutes to let flavors meld (optional). Ceviche is best served cold but not watery—if too much liquid accumulates, drain slightly before serving.

Arrange Tostitos or sturdy tortilla chips on a platter or serve individually in small bowls. Spoon the mango ceviche onto chips or into bowls. Garnish with avocado slices and lime wedges. Serve immediately so chips remain crisp.