Ceviche with Shrimp, Avocado, and Mango: Recipe & Wine Pairing Guide

Introduction

There’s nothing quite like the burst of fresh flavors from a well-made ceviche, and when the stars of the dish are shrimp, avocado, and mango, you know you’re in for a treat. This vibrant recipe packs a punch with sweet, tangy, and savory notes that are as refreshing as a summer breeze. For home cooks and food enthusiasts across the United States, this ceviche isn’t just easy to prepare—it’s a showstopper that pairs beautifully with a glass of wine. If you’ve ever asked yourself, what wine goes with ceviche?, or searched for the perfect wine pairing for seafood, this post is for you. Vinomat makes discovering that ideal bottle effortless, whether you’re shopping at Total Wine, Trader Joe’s, BevMo, or your favorite local shop.

About This Dish

Ceviche is a dish that embodies the spirit of Latin American coastal cuisine, celebrated from Ecuador to Mexico and beyond. Traditionally, it features seafood "cooked" in citrus juice, a method that not only preserves the freshness of the ingredients but also infuses them with a bright, zesty flavor. In this recipe, shrimp is the star, delicately marinated with lime to achieve tender perfection.

Adding mango and avocado elevates the dish, bringing a tropical sweetness and creamy texture that complements the shrimp’s natural brininess. This version draws inspiration from Ecuadorian and Peruvian traditions, where ceviche often features bold colors, crisp vegetables, and vibrant herbs. It’s a dish that speaks to the multicultural palate of the United States, where home cooks are eager to experiment with global flavors while keeping things accessible and fresh.

What sets this ceviche apart is its balance: the sweetness of mango, the richness of avocado, and the gentle heat from chili create layers of flavor that dance on the palate. Whether served as an appetizer or a main course, it’s a dish that’s equally at home at a backyard barbecue or a sophisticated dinner party. And, as American wine culture continues to grow, pairing ceviche with the right wine turns a simple meal into an elevated dining experience.

Key Ingredients & Their Role

Every ingredient in Ceviche with Shrimp, Avocado, and Mango plays a crucial role in both flavor and texture. Here’s what makes each one special, and how they work together to create a harmonious dish:

• Shrimp: The foundation of the ceviche, shrimp brings a sweet, delicate, and slightly briny flavor. Its firm texture stands up to the acidity of lime juice, ensuring every bite is tender, not mushy.
• Avocado: Creamy and rich, avocado tempers the sharpness of citrus and chili, providing a luxurious mouthfeel. Its subtle flavor allows the other ingredients to shine, while adding healthy fats that make the dish satisfying.
• Mango: Mango delivers a tropical sweetness and a juicy texture, offsetting the tartness of the lime and the heat from the chili. This fruit is essential for balancing the dish and adding a pop of color.
• Cherry Tomatoes: Bursting with acidity and sweetness, cherry tomatoes enhance the juiciness of the ceviche and contribute vibrant red tones.
• Red Onion & Chili: These add crunch and a gentle heat, giving the ceviche a bit of bite. Red onion’s sharpness is mellowed by marinating, while chili offers a customizable level of spice.
• Lime: The heart of any ceviche, lime juice “cooks” the shrimp and ties all the flavors together with its intense acidity and aromatic zest.
• Parsley or Cilantro: Fresh herbs contribute grassy, citrusy notes that lift the whole dish, making every bite taste clean and refreshing.
• Olive Oil, Salt, Pepper: These finish the ceviche, rounding out the flavors and adding a subtle richness.

Why these flavors matter for wine pairing:

• The fresh acidity and fruitiness call for wines with lively acidity, minimal tannins, and crisp, aromatic profiles.
• Sweet and tangy elements (from mango and lime) pair best with wines that won’t overwhelm the palate—think whites and rosés with zesty, fruit-driven notes.
• Creamy avocado and olive oil benefit from wines with good texture and mouthfeel, such as unoaked Chardonnay or a plush Sauvignon Blanc.

Recipe

Ingredients:

• 200 g Cooked prawns (peeled)
• 2 Ripe avocado
• 1 Fresh mango
• 200 g Cherry tomatoes
• 1 small Red onion
• 1 (medium heat) Fresh red chili
• 2 Lime (zest and juice)
• 2 tbsp (finely chopped) Fresh parsley (or cilantro)
• 2 tbsp Olive oil
• to taste Salt
• to taste Freshly ground black pepper
• Optional, 1 handful Potato chips (for side)

Instructions:

1. Finely chop the red onion and fresh red chili. Deseed the chili if a milder flavor is preferred.
2. Halve the cherry tomatoes and dice the mango and avocado into small, even-sized cubes.
3. Finely chop the fresh parsley (or cilantro) and set it aside for garnishing and mixing.
4. In a mixing bowl, combine the diced mango, avocado, cherry tomatoes, chopped red onion, chopped chili, and cooked peeled prawns.
5. Add the zest and juice of 2 limes to the bowl, drizzle with olive oil, and season with salt and freshly ground black pepper to taste.
6. Gently toss all the ingredients in the bowl to combine. Be careful not to mash the avocado.
7. Transfer the ceviche to a serving bowl or plate, ensuring a colorful and balanced presentation. Top with fresh parsley (or cilantro) for garnish.
8. Serve immediately with potato chips on the side, if desired, for added texture.

Nutrition Facts (per serving):

• Calories: 250 kcal
• Protein: 18.0g
• Fat: 15.0g
• Carbohydrates: 20.0g
• Salt: 1.2g

Dietary Information: Gluten-free, Dairy-free, Nut-free

Perfect Wine Pairings

Pairing wine with Ceviche with Shrimp, Avocado, and Mango is about finding the perfect match for its vibrant flavors and creamy texture. The dish’s acidity, sweetness, and gentle heat make it a natural partner for crisp, aromatic, and fruit-forward wines. Here’s how to choose the best wine for ceviche:

Key Wine Characteristics

• High acidity: Matches the lime juice and keeps the palate refreshed.
• Aromatic profile: Complements the mango and herbs.
• Light to medium body: Ensures the wine doesn’t overpower the delicate shrimp or creamy avocado.
• Minimal tannins: Tannic reds clash with citrus and seafood—avoid them here.

Top Wine Recommendations

1. Sauvignon Blanc (California, Oregon, France)

• Bright, zippy acidity with notes of citrus, green apple, and tropical fruit. A classic wine pairing for ceviche, especially from Napa, Sonoma, or the Loire Valley. Widely available at Total Wine and Trader Joe’s in the $15–$25 range.

1. Albariño (Spain, California)

• Known for its crispness and subtle salinity, Albariño is exceptional with seafood. Look for Spanish imports or California producers at BevMo, often $17–$28. Its stone fruit and floral notes echo the mango and avocado.

1. Dry Rosé (California, Provence, Oregon)

• Lively acidity, red berry flavors, and a refreshing finish make dry rosé a perfect match for ceviche. Pick up a bottle from Sonoma or Provence at Total Wine, typically $12–$22. Great for outdoor gatherings.

1. Vermentino or Grüner Veltliner (Italy, Austria, California)

• These whites are crisp, herbal, and slightly mineral—excellent for dishes with parsley, lime, and chili. Try a California Vermentino from Trader Joe’s or Grüner from BevMo, price range $14–$20.

1. Unoaked Chardonnay (California, Oregon, France)

• With clean citrus flavors and a round texture, unoaked Chardonnay won’t overshadow the ceviche’s freshness. Look for bottles from Napa or Oregon at local shops, $17–$30.

Local Availability & Value

You’ll find all these wines at major retailers like Total Wine, Trader Joe’s, and BevMo—each offers a range of price points and regional selections to match any budget. For the best wine recommendation, let Vinomat guide you to the perfect bottle based on your taste preferences and local inventory.

Cooking Tips & Techniques

Perfecting ceviche is as much about technique as it is about ingredients. Here are expert tips to ensure your shrimp, avocado, and mango ceviche turns out restaurant-worthy every time:

• Use cooked shrimp for ease and safety: While traditional ceviche uses raw shrimp "cooked" in lime juice, using pre-cooked shrimp guarantees consistent texture and eliminates food safety concerns.
• Cut ingredients evenly: Dice mango, avocado, and tomatoes into uniform cubes so every bite is balanced. Finely chop onion and chili for even flavor distribution.
• Add avocado last: To prevent browning and mushiness, fold in avocado just before serving.
• Season thoughtfully: Taste before salting—shrimp and lime bring plenty of flavor. Freshly ground black pepper adds gentle spice.
• Toss gently: Combine ingredients with a light hand to preserve the integrity of the avocado and shrimp.
• Serve immediately: Ceviche is best enjoyed fresh; avoid letting it sit too long or the texture will suffer.
• Chill for flavor: If time allows, refrigerate the ceviche for 10–15 minutes before serving to let flavors meld.

Common mistakes to avoid:

• Over-marinating shrimp (can lead to rubbery texture).
• Using underripe mango or avocado (will be hard and lack sweetness).
• Over-mixing (mashes avocado and breaks shrimp).

Serving Suggestions

Presentation is key to making ceviche feel special. For a true restaurant-quality experience at home:

• Serve in chilled bowls or glasses: This keeps the ceviche crisp and refreshing.
• Garnish generously: Top with extra parsley or cilantro for color and aroma.
• Pair with potato chips or tortilla chips: The crunch contrasts beautifully with the creamy ceviche. Plantain chips, as in Ecuadorian tradition, are also a fantastic option.
• Add fresh lime wedges: Guests can adjust acidity to taste.
• Create a festive setting: Set out colorful napkins, chilled wine glasses, and a selection of wines for pairing. Let Vinomat help you select the perfect wine for each palate.
• Accompaniments: Ceviche is wonderful alongside grilled corn, simple salads, or a platter of sliced cucumbers and radishes.

Whether you’re hosting friends or enjoying a quiet night in, this ceviche is guaranteed to impress.

Conclusion

Ceviche with Shrimp, Avocado, and Mango brings together the best of fresh, vibrant flavors and effortless preparation. With the right wine pairing—whether it’s a zesty Sauvignon Blanc, a crisp Albariño, or a refreshing rosé—you’ll elevate your meal to something truly memorable. Let Vinomat guide your wine recommendation for the perfect match every time, and discover how easy and enjoyable food and wine pairing can be. Grab your ingredients, uncork a bottle, and toast to great taste!