🌴 Tropical Mango Shrimp Ceviche: A No-Cook Summer Dream 🌞🍤

It started with a mango.
No, really—last summer, I bought way to many of mangos on impulse. Blame the heat, the sunshine, or the fact that my youngest was “helping” with the grocery list and Mango was their favorite fruit until it wasn’t. But as soon as I smelled that sweet tropical aroma, I knew something light, fresh, and citrusy had to happen.

Cue: ceviche.

This Tropical Mango Shrimp Ceviche is a sunshine-filled bowl of flavor—zesty, sweet, and packed with juicy shrimp and vibrant produce. It’s our go-to when we want something easy, refreshing, and a little bit fancy without the fuss. Plus, it’s gluten-free, paleo, and Whole30-friendly. Bonus points if you serve it with crisp plantain chips and a cold sparkling water (or hey, a margarita—we won’t judge).

🌟 Why You’ll Love This Recipe:

• No cooking required (hello, Arizona summer!)

• Loaded with color & nutrients

• Customizable for picky eaters or spice lovers

• Perfect as a party app or light dinner

🥭 Tropical Mango Shrimp Ceviche Recipe

Ingredients:

• 1 cup grape tomatoes, chopped

• 1 mango, diced (about 1½ cups)

• 1 navel orange, segmented and diced (about 1 cup)

• ½ red onion, finely diced

• ⅛ cup jalapeño, chopped (optional, but highly encouraged)

• 1 lb wild-caught peeled and deveined shrimp, chopped

• ½ tsp fine sea salt

• ¼ cup lime juice (fresh is best!)

• 1 avocado, diced

• ¼ cup fresh cilantro, roughly chopped (optional)

👩‍🍳 Instructions:

1. In a large bowl, toss together the tomatoes, mango, orange, red onion, and jalapeño.

2. Add the chopped shrimp and sprinkle with sea salt.

3. Pour in the lime juice and gently stir to combine everything.

4. Cover and refrigerate for 20 minutes. The lime juice will “cook” the shrimp—it should turn opaque (white or light pink).

5. Right before serving, stir in the diced avocado and fresh cilantro.

Serve chilled with plantain chips for a paleo-friendly crunch—or scoop it over lettuce boats, grain-free tostadas, or eat it straight with a spoon. (We’ve done all three. No regrets.)

🍤 What Kind of Shrimp Should I Use?

Great question! Here’s the scoop:

• Great question! Let’s break it down:

  Wild-Caught Shrimp:
  This is our top pick. Wild-caught shrimp tend to have a cleaner, sweeter flavor and firmer texture. They're harvested from their natural ocean environment, which usually means fewer contaminants and no antibiotics. They’re also more nutrient-dense and better for recipes like ceviche where the shrimp is front and center.

  Farm-Raised Shrimp:
  Often more affordable and easier to find, but quality can vary greatly. Some farm-raised shrimp are produced in crowded environments with higher exposure to antibiotics, additives, and pollutants—especially if sourced internationally. If you go this route, look for responsibly farmed or certified sustainable labels to ensure better quality and practices.

  Fully Cooked Shrimp: Short on time? Use pre-cooked shrimp from the store—just be sure it’s peeled and deveined.

This is one of those recipes that works for all comfort levels, so pick what’s best for you and your fam.

🏖️ Ceviche Tips for Success:

• Use fresh lime juice—bottled just won’t hit the same.

• Chop everything evenly so each bite gets all the flavors.

• Chill before serving—ceviche is best cold and crisp.

• Add avocado last to keep it from getting mushy.

🎉 Let’s Talk Serving Ideas

• Plantain chips (crispy, salty, and grain-free!)

• Cucumber rounds

• Mini romaine leaves for lettuce boats

• Over cauliflower rice for a fuller meal

• Or just a spoon and a smile 😋

This ceviche is more than just a meal—it’s a tropical vacation in a bowl. Whether you’re throwing together a quick dinner or impressing guests at your next poolside hangout, this recipe is easy, colorful, and bursting with summer flavor.

So go ahead, grab that mango and make your Tuesday taste like paradise.