Mango Ceviche

If you’ve been looking for a fun way to introduce more fruits, veggies, and seafood into your child’s meals—this Mango Ceviche is your new go-to. It’s bright, naturally sweet, zesty, and full of textures kids love. Served cold and packed with nutrients, this dish is just as satisfying for parents as it is exciting for kids.

Whether it’s snack time, lunch, or a light dinner, this recipe brings a refreshing twist to your family table—and the best part? It’s easy to prep and can be served with tortilla chips, crispy tostadas, or scooped right onto a crunchy lettuce leaf.

Why Parents Love It

Colorful & fun: Kids are more likely to try new foods when they look exciting—and this rainbow bowl delivers.

Packed with whole foods: Shrimp, jicama, avocado, bell pepper, and mango provide protein, fiber, healthy fats, and antioxidants.

Quick + flavorful: A stovetop sear on the shrimp adds just the right flavor without extra steps.

Customizable heat level: Skip the spice or add a hint of jalapeño depending on your child’s preferences.

Kid-Friendly Serving Tips

Let them scoop it with chips or crackers.

Serve it as tostada toppings with a drizzle of crema or mashed avocado.

Mix it into rice or quinoa for a more filling meal.

Use mini forks or colorful bowls to make it feel special.

Mango Ceviche Recipe

Ingredients

1 lb raw shrimp, peeled and deveined

1 ripe mango, diced small

½ small red onion, very thinly sliced

1 red bell pepper, finely diced

½ small-medium jicama, peeled and finely diced

1 avocado, diced

1 handful (about ¼ cup) fresh cilantro, finely chopped

Juice of 5 limes (about ½ cup)

Salt and pepper to taste

Avocado oil for cooking

Optional: ½ small jalapeño, finely chopped (for heat)

Tostadas or tortilla chips, for serving

Optional: Add ½ small jalapeño, finely chopped, for a little heat.

Directions

1. Heat a drizzle of avocado oil in a pan over medium heat. Add shrimp in a single layer and cook for 2–3 minutes per side, until pink and opaque. Remove from heat and let cool, then chop into bite-sized pieces.

2. In a large bowl, combine shrimp, mango, red onion, bell pepper, jicama, and cilantro.

3. Pour in lime juice, season with salt and pepper, and gently mix. Let chill in the fridge for 10–15 minutes to allow flavors to come together.

4. Fold in diced avocado gently before serving to keep it fresh and creamy.

5. Spoon the ceviche onto crispy tostadas or serve with tortilla chips, in lettuce cups, or over cooked rice for a fuller meal.

   
   

For Parents on the Go

Make it ahead of time and store it in the fridge for up to 2 days (add avocado just before serving). It’s perfect for meal prepping school lunches or prepping a healthy snack after soccer practice.