appetizers/ Fish and Seafood/ Latino Recipes/ Lunch/ Spring Menu/ Summer Menu

Easy Shrimp Ceviche with Mango Pineapple Avocado

February 12, 2014 (Last Updated: November 2, 2020)

This delicious combination of Shrimp, Avocados, Mangoes, Pineapple, and Jalapeno Peppers is simple and easy to make. Do you love Shrimp Ceviche yet hate waiting for the lime juice to cook it? I have a simple cure for that. This recipe for Easy Shrimp Ceviche has all of the flavors, yet none of the long wait times. It looks stunning in a wine glass, champagne glass, martini glass, or a South American vibe, using a Margarita glass.

Ceviche is marinated in a citrus-based mixture, with lemons and limes being the most commonly used in the recipe. In addition to adding a citrus flavor, the citric acid causes the seafood’s proteins to appear to be cooked. The traditional-style ceviche was marinated for about three hours.



Ceviche is a trendy seafood dish in the coastal regions of Latin America. Ceviche and typically made from fresh raw fish cured in lemon or lime juice and spiced with ají or chili peppers. Additional seasonings, such as chopped onions, salt, and cilantro, may also be added.

Since the 80’s Ceviche has become a trendy international dish prepared in various ways throughout The United Staes, the widest variety of ceviches are found in Peru, Colombia, and Ecuador. Other distinctly unique styles can also be found in coastal Honduras, El Salvador, Belize, Guatemala, the United States, Mexico, Panama, the Caribbean, and several other nations.

Below you will find my simplified version of Shrimp Ceviche, which also eliminates the chance of any bacteria forming due to improper processing of the traditional cooking method used in the past. Since acid marinades will not kill bacteria or parasitic worms, I have eliminated that process, unlike cooking heat.




Ingredients needed:

Easy Shrimp Ceviche with Mango, Pineapple & Avocado

  • Two pounds medium shrimp
  • Three large ripe Hass avocados diced
  • Two mangoes diced
  • 2/3 cup of diced pineapple
  • Two jalapeño peppers, minced
  • 1/4 cup red pepper, minced
  • 1/2 cup red onion, minced
  • 1/2 cup cilantro leaves, washed and dried
  • 1/4 cup green onion (scallions), thinly sliced
  • Juice of 2-3 limes
  • Kosher salt
  • Fresh cracked pepper





Easy Shrimp Ceviche with Mango Pineapple & Avocado

This delicious combination of Shrimp, Avocados, Mangoes, Pineapple and Jalapeno Peppers is so simple and easy to make. Do you love Shrimp Ceviche, yet hate waiting for the lime juice to cook it? I have a simple cure for that. 
5 from 12 votes
Prep Time 20 mins
Cook Time 4 mins
Chill 30 mins
Total Time 24 mins
Course Appetizer
Cuisine American, Mexican
Servings 6 People
Calories 373 kcal


  • 2 pounds Medium shrimp
  • 3 large Ripe Hass avocados diced
  • 2 mangoes diced
  • 2/3 cup Diced pineapple
  • 2 Jalapeño peppers minced
  • 1/4 cup Red pepper minced
  • 1/2 cup Red onion minced
  • 1/2 cup Cilantro leaves washed and dried
  • 1/4 cup Green onion scallions, thinly sliced
  • Juice of 2-3 limes
  • Kosher salt
  • Fresh cracked pepper


  • Mince the red onion. Place the minced red onion in a bowl of cold salted water, and let them soak for 10 minutes while you prepare the shrimp and other ingredients. If the shrimp is not cooked, bring a pot of salted water to a boil, and add the juice of one lime to the pot.
  • Boil the shrimp for 2 minutes-3 minutes, only. Drain shrimp and rinse with cold water. Devein the shrimp and trim off the tails, and place in a bowl.
  • Finely mince the red pepper and jalapeño (removing seeds and veins) and place in the bowl with the shrimp. Add thinly sliced scallions to shrimp. Add the juice of 2 limes and toss. Dice avocado and the mango into small cubes, dice the pineapple, add the shrimp.Drain and rinse onions, then add the shrimp, salt, and pepper.
  • Toss mixture briefly with the cilantro, reserving a few leaves for garnish.
  • Chill for about 15 minutes or until ready to serve.


Serve in pretty glasses


Serving: 01Calories: 373kcalCarbohydrates: 24gProtein: 34gFat: 17gSaturated Fat: 3gCholesterol: 381mgSodium: 1185mgPotassium: 807mgFiber: 9gSugar: 13gVitamin A: 1280IUVitamin C: 66mgCalcium: 247mgIron: 4mg
Keyword Avocado, Ceviche, Mangoes, shrimp
Tried this recipe?Let us know how it was!




Don’t forget to use the Pin and Print Options to save the recipe for later!





Sharing is caring!


  • Reply
    January 8, 2016 at 8:40 am

    do u think its fine if i cook the shrimps and leave it overnight and combine everything the next day? would it taste any different?

  • Reply
    Nicki C.
    December 2, 2015 at 11:59 am

    This recipe looks great! How well do you think it will hold up and taste if chilled overnight and served the next day?

    • Reply
      Heidy L. McCallum
      December 2, 2015 at 1:22 pm

      Not well Niki, I would do the prep however, not combine till ready.

  • Reply
    May 18, 2015 at 4:28 pm

    Delicious thanks for sharing with Hearth and soul blog hop, pinning.

  • Reply
    Amy Turberville
    May 11, 2015 at 6:23 pm

    Looks delicious! My husband has been in love with ceviche ever since he visited Guatemala and we love trying new recipes. I especially like yours because you cooked the shrimp.

    • Reply
      Heidy L. McCallum
      May 11, 2015 at 6:54 pm

      I have absolutely no patience to wait sometimes Amy, but also I just like the fact it’s so much safer.
      Thanks for stopping by

  • Reply
    Joanne T Ferguson
    May 10, 2015 at 2:01 am

    This looks absolutely delicious Heidy pinned and shared!

  • Reply
    KC the Kitchen Chopper
    August 7, 2014 at 7:07 pm

    Easy Shrimp Ceviche with Mango, Pineapple & Avocado! Love this combo and love easy! Thanks Heidy!

    • Reply
      Heidy L. McCallum
      December 16, 2014 at 3:19 am

      Thanks so much KC, it’s such a great recipe to save time!

  • Reply
    Debi @ Life Currents
    April 17, 2014 at 4:07 pm

    This year for Easter we’re having a taco bar. Not very traditional, but super yum! and great for a big group. I think this would be an awesome appetizer for Easter this year! Thanks for this!

    • Reply
      Heidy L. McCallum
      April 17, 2014 at 7:41 pm

      Thank you Debi, it makes a great table addition! The colors would be fantastic for a holiday!

  • Reply
    The Foodie Affair
    March 28, 2014 at 1:47 pm

    This looks so refreshing! No waiting…I’m diving in! Yum!

  • Reply
    Michele @ Flavor Mosaic
    March 28, 2014 at 7:12 am

    This is gorgeous and looks delicious! Thanks for sharing!

  • Reply
    March 18, 2014 at 11:07 am

    Heidi, First– thanks for the follow! Second — YUM! I’m glad to have found another fellow foodie. These recipes look AMAZING! Can’t wait to see what’s next.
    Cheers, Rita

  • 1 2

    Leave a Reply to Christine Cancel Reply

    Recipe Rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.