Go Back
–+ servings
Print Recipe
No ratings yet

Mango Shrimp Ceviche

A bright, refreshing ceviche made with cooked shrimp, sweet mango, tomatoes, hearts of palm, and lime. This easy 10-minute appetizer is a summer crowd-pleaser.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 8
Calories: 135kcal
Author: Catherine McCord

Ingredients

  • 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

Instructions

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

Nutrition

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