Mango Shrimp Ceviche (Romantic Beach Picnic)


Seven years ago, I married the most amazing man! To celebrate, we had a romantic beach picnic in Carmel.  It ended up being the most perfect day ever!


Our 3 course picnic included mango-shrimp ceviche with plantain chips for an appetizer.


The main course was a steak sandwich, potato salad, and raspberry-kiwi skewers.


For dessert, we had tiramisu in mason jars while we sat next to a fire and watched the sunset.




Everything was perfect…including this mango-shrimp ceviche…ok actually it wasn’t perfect.  I think my husband just didn’t want me to feel bad, so he told me “wow babe, this is really good!”  After 7 years of marriage, I can tell when he is lying, and ladies and gentleman, he was lying.  The ceviche was bland and watery.  I couldn’t even finish it.  I had to improve this recipe.  I spent the next week trying to come up with an amazing recipe, and I finally got it! This ceviche is inspired by the Colombian ceviche (which is more of a shrimp cocktail) mixed with the Mexican style ceviche (which is more spicy and salsa like) with some mangos thrown in for good measure.  Who doesn’t like a good mango? So here is how you make a flavorful, delicious, shrimp ceviche:



 Whisk together lemon juice, pickled jalapeno juice, and ketchup.  The pickled jalapeno juice packs so much flavor, it’s simply the juice in the jar of jalapenos but it adds a nice spicy-vinegary taste.  Add the remaining ingredients and toss to coat well with the juice mixture.  Allow to sit and marinate for 15 minutes. After 15 minutes, pour mixture into a fine mesh sieve and drain off the excess liquid.



Serve with saltines or tortilla chips and enjoy! Just try to remember to share.

Mango Shrimp Ceviche

Mango Shrimp Ceviche


  1. 1/4 cup lemon juice (freshly squeezed)
  2. 2 tablespoons of juice from pickled jalapeno jar
  3. 4 tablespoons of ketchup
  4. 1 cup salad shrimp
  5. 1/2 cup diced mango
  6. 1/4 cup diced avocado
  7. 1/4 cup chopped cilantro
  8. 1/4 cup chopped tomato
  9. 1 tablespoon pickled jalapeno, chopped
  10. Saltine crackers or tortilla chips for serving


  • Whisk together lemon juice, jalapeno juice and ketchup.
  • Add remaining ingredients and allow to marinate for 15 minutes.
  • Pour mixture into a sieve to drain off excess liquid.
  • Serve with saltines or tortilla chips.

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