Citrus Shrimp & Mango Ceviche Salad

This vibrant ceviche salad is the kind of dish that instantly transports you somewhere sunny and breezy, with plump shrimp, sweet ripe mango, and a punchy lime dressing that ties everything together. It comes together with almost no cooking — just a quick poach for the shrimp and a little chopping — making it perfect for warm evenings when you want something fresh and impressive. The combination of creamy avocado, crisp cucumber, and a hint of jalapeño heat makes every bite absolutely addictive.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 ripe mangoes, diced
• 1 avocado, diced
• 1 English cucumber, diced
• 1 jalapeño, seeded and finely minced
• 1/2 cup fresh cilantro leaves, roughly chopped
• 1/3 cup red onion, finely diced
• 1/2 cup fresh lime juice (about 4 limes)
• 2 tbsp fresh orange juice
• 1/2 tsp kosher salt

Directions

1. Bring a medium pot of salted water to a boil. Add shrimp and cook just until pink and curled, about 2 minutes. Drain immediately and transfer to a bowl of ice water to stop cooking. Once chilled, pat dry and cut each shrimp into 2 or 3 bite-sized pieces.
2. In a large bowl, combine the lime juice, orange juice, minced jalapeño, red onion, and salt. Stir well and let the onion mellow in the citrus for about 5 minutes.
3. Add the chopped shrimp to the citrus mixture and toss to coat. Let it sit for 10 minutes so the shrimp absorbs all that bright flavor.
4. Gently fold in the diced mango and cucumber, being careful not to break anything up too much.
5. Right before serving, add the diced avocado and cilantro and give everything one final gentle toss.
6. Taste and adjust salt or lime juice as needed. Serve immediately in chilled bowls or glasses, with tortilla chips on the side if desired.

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