Mango Shrimp Ceviche is the fast, freshest and most crowd pleasing appetizer you’ll ever make!


From the first time I got the travel “bug” I fell in love with the idea of traveling to South America. My love of food has always been related to the countries I want to visit so enjoying ceviche in Peru and Chile was at the top of my list. I remember the first time I had ceviche and thinking it was incredibly exotic. Just the idea that seafood could be “cooked” in lime juice had me intrigued. This Mango Shrimp Ceviche is the perfect first step into a world of light, bright flavors that will have you and your kids begging for more.


The real beauty of this dish is that I cook the shrimp first and toss them with a light dressing, hearts of palm, red onion, tomatoes, cilantro and the real star of the show: mango! My kids could basically live on sweet mango so it’s the perfect addition to this light, summery recipe. Mangos provide 100% of your daily vitamin C, 35% of your vitamin A and 12% of daily fiber. The best part is since mangos are grown in Mexico, Peru, Ecuador, Brazil, Guatemala and Haiti, they come in season at different times, so you can always find them at your local grocery.


For this Mango Shrimp Ceviche you want gorgeous ripe mangos, so keep them at room temperature on your counter (never refrigerate them before they ripen) so their incredible juices help to liven up the ceviche. Find more tips and tricks for ripening and storing mangos on  


When I make this I always get the kids to help. It’s such a simple recipe for pulling up a stool, propping a mango on a cutting board (here’s a quick video to show you how) along with the other ingredients and putting your kids to work. The only downside to getting them involved is they eat more of the mango than what goes into the mixing bowl!



Mango Shrimp Ceviche

Mango Shrimp Ceviche is the fast, freshest and most crowd pleasing appetizer you'll ever make!
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Course: Appetizer
Cuisine: Mexican
Servings: 8
Prep Time 10 minutes
Total Time 10 minutes


  • 1 pound cooked large shrimp, sliced in half
  • 1 large mango, peeled and diced
  • 1 small red onion, finely diced
  • 1/4 cup chopped cilantro
  • 2 large tomatoes, seeded and diced
  • 1 14-ounce can hearts of palm, cut into thin circles
  • lime
  • 1 teaspoon kosher salt


  • Place all of the ingredients in a bowl.
  • Stir to combine and chill if desired.


Calories: 135kcal | Carbohydrates: 20g | Protein: 14g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Cholesterol: 91mg | Sodium: 368mg | Potassium: 1.22mg | Fiber: 2g | Sugar: 14g | Vitamin A: 727IU | Vitamin C: 21mg | Calcium: 56mg | Iron: 1mg
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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. I serve it just like this for dinner with some tortilla chips! It has a protein, vegetable, and fruit all mixed together so it has everything we need!

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