Recipe courtesy of Nikki Scott for Food Network Kitchen

Shrimp and Mango Ceviche

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  • Level: Easy
  • Total: 2 hr (includes marinating time)
  • Active: 30 min
  • Yield: 6 to 8 servings
Nothing reminds me of a summer day beachside like fresh ceviche. The shrimp “cooks” in a citrus bath, then gets tossed with a colorful assortment of veggies. The roasted jalapeño adds a smoky heat that makes this dish sing.



  1. Stir together the lime juice and orange juice in a medium bowl. Add the shrimp, cover with plastic wrap and refrigerate until the shrimp are firm and opaque, 1 hour to 1 hour 30 minutes.
  2. Meanwhile, preheat the broiler. Broil the jalapeño until the skin is blackened all over, 2 to 3 minutes per side. Set aside to cool.
  3. Toss together the cilantro, olives, mango, tomatoes, bell peppers, onions and garlic in a large bowl.
  4. When the jalapeño is cool, carefully peel away the blackened skin, wiping away any remaining skin with a paper towel. Seed and finely dice the jalapeño and add it to the bowl. Stir in the shrimp, oil and 1/2 cup of the citrus marinade. Mix in the avocado and season with salt and pepper.