Bex’s Shrimp Ceviche with Lime, Lemon & Mango Juice

shrimp ceviche

”This shrimp ceviche was created for a very special person in my familia,” writes Bex Streeper, one of our favorite Puerto Rican-Mexican food homecooks. Bex cures the shrimp in two types of citrus juices—lime and lemon. Bex also adds a third juice: mango. It’s unusual and it is delicioso!

Our Familia Kitchen community loves this starter with a long and rich food history, voting this recipe the winner of our Your Favorite Ceviche Recipe Contest—against strong competition, too!

Her mother in law agrees and is its biggest fan. ”When I married my husband, almost 16 years ago, I gained a new friend and confidante, mi suegra Yolanda,” says Bex. ”Yolanda—or Yonnie to her friends y familia—has been more than just my mother-in-law. Ella es mi mamá. We often cook juntas en la cocina. I taught her how make tamales, and she taught me how to make tortillas de harina.”

”This past Mother’s Day, I wanted to thank her for being the alma y corazón of our familia. Mom has never eaten ceviche before, so I was pleased that she loved my dish.”

Bex Streeper hopes everyone seeing this shrimp ceviche recipe does too. Make it for yourself—and report back how your family likes it!

For more of Bex’s Mexican-meets-Puerto Rican recipes, check out her chili con beef, beans and hominy; sopes with carne asada with 3 types of salsa, and guacamole with pico de gallo.

Ready to Try Bex’s Recipe Contest-Winning Shrimp Ceviche?

Bex’s Shrimp Ceviche with Lime, Lemon & Mango

4 from 2 votes
Recipe by Bex Streeper Cuisine: Mexican


Prep time




  • 2 lbs 2 shrimp, large, raw

  • 3/4 cup 3/4 lime juice, fresh squeezed

  • 3/4 cup 3/4 lemon juice, fresh squeezed

  • 1/4 cup 1/4 mango juice

  • 1 cup 1 coconut milk

  • 1 1 orange pepper, diced

  • 1 1 red pepper diced

  • 1/2 1/2 red onion, finely diced

  • 1 tsp 1 lime zest

  • 1 tsp 1 lemon zest

  • 4 cloves 4 garlic

  • 1 tsp 1 oregano

  • black pepper, fresh, to taste

  • salt, to taste

  • 1/2 cup 1/2 cilantro, fresh, chopped

  • 1 1 avocado, sliced, for garnish


  • Clean the raw shrimp. Peel, devein and remove the heads and tails.
  • Chop the shrimp into bite-sized chunks. 
  • In a non-reactive bowl, combine the shrimp pieces with the lime juice, lemon juice and mango juice.
  • Refrigerate for 1 hour. The shrimp will look opaque, cooked in the citric acid.
  • Add the coconut milk, chopped bell peppers, red onion, garlic, lime zest, lemon zest, oregano, and salt and pepper. Mix gently.
  • Refrigerate 2 to 3 hours, to thoroughly chill.
  • When ready to serve, gently mix in the cilantro and incorporate well. Serve ceviche garnished with avocado and additional cilantro minced leaves.


  • Bex likes to serve this cerviche in martini glasses, with avocado and cilantro garnish, of course!
shrimp ceviche
The large raw shrimp are cleaned peeled, deveined, tail removed, and chopped into pieces.
shrimp ceviche
Finely dice the red onion and peppers—and mix them in with the rest of the ingredients.
shrimp ceviche
Bex recommends serving shrimp ceviche in martini glasses, with avocado and cilantro garnish, of course!
shrimp ceviche
This ceviche is light and refreshing—with a tropical twist, thanks to the addition of mango juice and coconut milk.

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