A bright, no-cook recipe perfect for backyard hangs, beach days, and easy outdoor entertaining
Cinco de Mayo calls for something fresh, vibrant, and easy to share. This mango shrimp ceviche checks every box. It’s light, citrusy, a little spicy, and comes together without turning on a stove.
Whether you’re hosting a backyard get-together, heading to the beach, or just want something that feels like summer, this is one of those recipes that makes outdoor moments feel effortless.
For the gear setup- we're using the UCO Camp Chef knife for chopping & dicing and the ECO 4-person tableset for serving.
Why You’ll Love This Ceviche
- No cooking required
- Ready in under 30 minutes
- Fresh, bright flavors with a tropical twist
- Perfect for sharing outdoors
- Easy to prep ahead and pack
Ingredients
- 3/4 pound (about 30) medium shrimp, peeled and deveined
- 1/2 cup finely chopped red onion
- 6 tablespoons lime juice (fresh squeezed is best)
- 1/4 cup roughly chopped fresh cilantro
- 1 large mango, peeled, pitted, and chopped
- 1 tomato, cored and chopped
- 1 jalapeño pepper, seeded (if desired) and finely chopped
- 3/4 teaspoon fine sea salt
How to Make Mango Shrimp Ceviche
1. Prep the shrimp
If your shrimp isn’t already cooked, you’ll want to quickly blanch it in boiling water for about 1–2 minutes until just opaque, then transfer to ice water to cool. Chop into bite-sized pieces.
2. Marinate
In a bowl, combine the shrimp, red onion, and lime juice. Let it sit for about 10–15 minutes so the flavors start to come together.
3. Add the fresh ingredients
Stir in the mango, tomato, cilantro, and jalapeño.
4. Season
Add salt and mix everything gently. Taste and adjust lime juice or salt as needed.
5. Chill and serve
Let it chill for another 10–15 minutes if you have time. Serve cold.
How to Serve It
- With tortilla chips for easy scooping
- In lettuce cups for a lighter option
- Over tostadas for a more filling bite
- Alongside grilled food for a fresh contrast
Make It Outdoors
This is one of those recipes that’s perfect for outdoor setups because it’s low effort and high reward. Prep it at home or chop everything right at camp.
Pair it with a simple outdoor setup like a compact prep kit or a portable grill for a full Cinco de Mayo spread. It’s the kind of dish that turns a quick hang into something that feels special.
Pro Tips
- Use fresh lime juice. It makes a big difference
- Adjust the jalapeño based on your heat preference
- Dice everything evenly so you get a little bit of everything in each bite
- Serve it cold for the best flavor
Ceviche is all about simplicity and fresh ingredients, and this version brings a little extra brightness with sweet mango and zesty lime. It’s easy to make, easy to share, and exactly the kind of recipe that belongs outside.
