Bright Shrimp and Mango Ceviche Salad

This vibrant ceviche salad is everything summer dreams are made of — juicy shrimp, sweet mango, and a punchy citrus marinade that wakes up every single taste bud. The lime juice gently firms the shrimp while soaking in all that tropical flavor, so you get a dish that feels fancy but comes together with almost zero effort. It's the kind of bowl you'll want to eat straight off the cutting board before it even makes it to the table.

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

Ingredients

• 1 lb medium shrimp, peeled, deveined, and cooked
• 1 large ripe mango, diced
• 1/2 cup fresh lime juice (about 4 limes)
• 1 jalapeño, seeded and minced
• 1/2 cup red onion, finely diced
• 1/2 cup fresh cilantro, roughly chopped
• 1 avocado, diced
• 1/2 tsp kosher salt

Directions

1. Chop the cooked shrimp into bite-sized pieces and place them in a large mixing bowl.
2. Add the lime juice, red onion, and jalapeño to the shrimp and stir well to combine. Let the mixture rest for 15 minutes in the fridge so the flavors can meld and the onion softens slightly.
3. While the shrimp marinates, dice the mango and avocado into similar-sized chunks and set aside.
4. Remove the shrimp bowl from the fridge and fold in the mango, avocado, cilantro, and salt, being gentle so the avocado stays intact.
5. Taste and adjust with more lime juice or salt as needed — it should taste bright, a little spicy, and refreshing.
6. Serve immediately in chilled bowls or over a bed of butter lettuce leaves, with tortilla chips on the side if desired.

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