Shrimp Ceviche with Mango and Cucumber — Refreshing Summer Recipe

This easy shrimp ceviche features shrimp marinated in fresh lime juice, balanced by sweet mango and bright cucumber, and brightened with serrano peppers for a perfect sweet-and-spicy bite.

This ceviche is ideal for hot days when you don’t want to use the stove or oven. It uses just a few fresh ingredients and comes together quickly.

This recipe comes from our friend Cici — ceviche nights at her house are a highlight, and we’ve adapted the recipe to make it at home many times.

Types of Shrimp to Use:

• You can use either cooked or raw shrimp.
• If using raw shrimp, “cook” them by marinating longer in the refrigerator and turning them halfway through (about 2 hours), or until the shrimp are pink and opaque.
• We like the small wild-caught pre-cooked shrimp available at Costco for convenience.

How to Make Easy Shrimp Ceviche

• Combine all ingredients in a large bowl.
• Cover and refrigerate. Let the mixture marinate for at least 30 minutes to 1 hour for the flavors to meld.
• Serve as-is, or with chips and tostadas.

Simple, fresh, and delicious.

Ways to Serve Shrimp Ceviche

• Serve on tostadas and top with avocado slices, a creamy avocado sauce, or your favorite hot sauce.
• Enjoy with tortilla chips and a side of guacamole for a crowd-pleasing snack.
• Or keep it light and serve in bowls with cilantro and lime wedges.

Storing Shrimp Ceviche:

Leftovers keep well in the refrigerator for 3–4 days, although the flavors are often at their best the next day.

Make this easy shrimp ceviche when you want a fresh, lighter, low-carb meal. It’s also perfect for hot weather — pair it with an ice-cold drink and relax.

Enjoy!

Easy Shrimp Ceviche {with Mango and Cucumbers}

A light, low-carb ceviche with shrimp marinated in lime juice, sweet mango, crisp cucumber, and serrano heat.

5 from 7 votes

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Prep Time:
15 minutes

Marinating Time
30 minutes

Total Time:
45 minutes

Servings:
8

Calories:
104kcal

Ingredients

• 2 lbs cooked shrimp (mini cooked shrimp recommended; see notes if using raw)
• 1 mango, peeled & diced
• 1 cucumber, peeled & diced (use English cucumber or remove seeds from regular cucumbers)
• ½ cup red onion, finely diced
• ½ cup fresh cilantro, chopped
• 3 serrano peppers, finely diced (adjust to taste)
• 1 cup lime juice (about 5–6 large limes)

Instructions

• Mix all ingredients in a large bowl.
• Cover and refrigerate. Let it marinate for at least 30 minutes to 1 hour.
• Enjoy on its own, or with chips and tostadas.

Video

Notes

• If using raw shrimp, be sure to “cook” them by marinating longer in the fridge and stirring halfway through; this typically takes about 2 hours or until the shrimp are pink and opaque.
• If using a regular cucumber, cut it lengthwise and scoop out the seeds with a spoon before dicing to avoid excess liquid.

Nutrition facts are for one serving if dividing into eight portions.

Nutrition Facts

Serving: 1serving
|
Calories: 104kcal
|
Carbohydrates: 5.9g
|
Protein: 17.8g
|
Fat: 0.1g

Course: Appetizer, Main Course

Cuisine: Mexican

Keyword: low-carb, seafood

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