Bright Shrimp & Mango Ceviche Salad

This vibrant ceviche salad is summer in a bowl — juicy citrus-cured shrimp tossed with sweet ripe mango, crisp cucumber, and a kick of jalapeño. It comes together with almost no cooking and looks absolutely stunning on the table. Perfect for a light lunch, a backyard gathering, or anytime you want something refreshing that feels a little fancy without much fuss.

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

Ingredients

• 1 lb medium shrimp, peeled, deveined, and cut into bite-sized pieces
• 3/4 cup fresh lime juice (about 6 limes)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 large ripe mango, peeled and diced small
• 1 medium English cucumber, diced small
• 1 jalapeño, seeded and finely minced
• 1/3 cup red onion, finely diced
• 1/4 cup fresh cilantro, roughly chopped
• 1/2 tsp kosher salt, plus more to taste
• 1 ripe avocado, diced

Directions

1. Combine the raw shrimp pieces with the lime juice and lemon juice in a non-reactive bowl, making sure all the shrimp are submerged. Cover and refrigerate for 20 to 25 minutes, stirring once halfway through, until the shrimp are opaque and lightly firm — they are being cured by the citrus acid.
2. While the shrimp cure, prepare your mango, cucumber, jalapeño, red onion, and cilantro and set them aside in a large mixing bowl.
3. Once the shrimp are fully opaque, drain off about two-thirds of the citrus liquid, keeping a few tablespoons in the bowl for dressing.
4. Add the cured shrimp and reserved citrus liquid to the bowl with the mango and vegetables. Season with kosher salt and toss gently to combine.
5. Taste and adjust seasoning, adding more salt or a squeeze of fresh lime if needed. If you like more heat, stir in a bit more jalapeño.
6. Gently fold in the diced avocado just before serving so it stays intact and doesn't brown.
7. Serve immediately in chilled bowls or glasses, garnished with extra cilantro. Great with tortilla chips or warm tostadas on the side.

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