10 Minute Prawn Ceviche, Mango and Avocado Salad 

This beautiful Prawn, Mango, and Avocado salad combines prawns with juicy mango, creamy avocado, and a zesty lime dressing. It’s also a registered dietitian and busy mom’s dream. Packed full of vitamin C, protein, nourishing fats, and fiber, this no-cook salad is not only delicious, it can also be whipped together in 10 minutes or less for a balanced meal the whole family will love. 

This recipe came about because we were having guests over for dinner. And as much as I love cooking, the truth is that since having two kids, I just can’t spend all day preparing to have guests over. 

I almost always opt for frozen raw shrimp because I’m somehow worried that the cooked frozen shrimp is going to be rubbery. But with the lack of time, I opted for the precooked and I was so happy with the result.

This is now one of my favorite 10 minute recipes for a quick and easy weeknight dinner and especially great when guests are coming over for something impressive that will still allow you time to visit instead of being stuck in the kitchen.

What You Need for This Nourishing Prawn Ceviche Salad & Substitutions

Cooked Frozen Shrimp: I used cooked frozen shrimp in this recipe because I was short on time. All I had to do was thaw it, pat dry, and it was ready to go! You can use raw prawns – either marinating them overnight in the lime juice (like true ceviche) or you can cook them and serve them warm in the salad. If cooking them, you can follow step 1 of  this mango and prawn cauliflower fried rice recipe. 

If you’re looking for another option, you can use chickpeas, leftover shredded chicken, white beans, or tofu or skip the protein and serve as a side salad! 

Fresh Mango: I love mango! From tuna poke avocado boats to a refreshing and nourishing mango pineapple smoothie, it brings a tropical twist to any dish. Plus mangos are packed full of vitamin C and fiber (more on that here). If you don’t have fresh mango, you can use frozen mango. Simply defrost and cube. You can also use fresh or canned pineapple, papaya or peaches.  

Avocado: Avocado brings a creamy and smooth texture to this salad and is full of satiating fats. Plus it pairs well with mango and shrimp, adding a richness to each bite. If you’re not a fan of avocado or don’t have any, you can substitute with extra vegetables like cucumber, peppers, or even tomatoes. To substitute for the satiating fats factor, add some nuts like pine nuts or sunflower seeds. These will also add a fun crunch to the salad.  

Yellow Pepper: I’m not going to lie – I like yellow pepper in this salad because it adds a vibrant color and subtle sweetness. You can use red or orange peppers and you will achieve the same thing. The pepper adds a nice crunchiness to this salad so if you find yourself without one, try replacing it with carrots, radishes, or cucumber.

Red Onion: I love the mild flavor that red onion brings to this dish. It contrasts perfectly with the sweetness of the mango and the creaminess of the avocado. If you find the red onion flavor too strong, you can try a milder alternative like shallots or green onions. If you love onion but don’t have a red onion, you can use a sweet onion or white onion.  

Lime Juice: In traditional ceviche, the lime juice is what “cooks” the shrimp. But it also brings the tang. And you know I love a tangy dish. The lime juice really brings this recipe together, marinating all the ingredients and enhancing their overall flavor. 

If you don’t have lime juice, you can use lemon juice. Alternatively, you can add some acidity by using apple cider vinegar or rice vinegar.

Cilantro: I didn’t always used to be a huge fan of cilantro but over the years it has become one of my fave herbs. I love the flavor it brings to a dish. I know not everyone is a cilantro fan. If you fall into this category, you can leave it out or replace it with another herb that you like. Mint or basil would be great in this dish. 

How to make this Salad in 10 Minutes

Mistakes and Fixes

You know I love an easy dinner and this recipe is pretty straightforward with no cooking necessary. That being said, there are a few issues that you may come across and here are some potential fixes:

Overly ripe avocado or mango: Both avocados and mangos get extremely soft when they’re overly ripe and are not suitable for cubing. If you run into this issue, you can mash them up and whisk them in with the lime juice and olive oil. This will create a creamier dressing packed full of flavor. 

Too much lime juice or not enough lime juice: Not all limes have the same amount of juice in them. Most are approximately 2 tablespoons but every once in a while, I cross a lime that is dry or one that’s overly juicy. That’s why I always recommend tasting a dish and seasoning it appropriately. 

If you find your marinade is overly lime-y, add some more oil to balance out the acidity. If you can’t taste the acidity or want more tang, add more lime juice or vinegar (I like the tanginess in rice vinegar).

Nutritional Benefits

Shrimp: Shrimp is a high-protein seafood option that provides nutrients such as selenium, vitamin B12 and omega-3s. It also has antioxidants known to help with heart and brain function. 

Mango: Did you know that 1 mango contains almost 65% of your daily vitamin C intake? This juicy fruit bursting with tropical flavor is also full of fiber – which helps with gut health. It also has magnesium and potassium – two minerals that may help manage blood pressure.

Avocado: Avocados are not only delicious, they’re packed full of nutrition. Avocados are rich in satiating fats – this is what makes you feel not only full but satisfied. One avocado also contains approximately 20% of your daily Vitamin C and 30% of your daily Vitamin E plus they’re rich in magnesium and potassium.

How to Meal Prep This Salad

You can batch prep or ingredient prep this salad.

Batch Prep: Prep a larger batch of this salad to enjoy throughout the week. Double or triple the recipe as needed and store it in an airtight container in the refrigerator (I love these ones!). This way, you’ll have a quick and nutritious meal option ready to go. 

Ingredient Prep: To save time during the week, you can pre-cut some of the main ingredients and use them in recipes throughout the week. You can pre-cut your mango, yellow pepper, and onion in advance. Store them separately in containers to maintain freshness. Use them in a variety of dishes throughout the week like this salad, my habanero mango salsa, and 15 minute shrimp cauliflower fried rice with mango. By pre-cutting your ingredients, you will be able to throw meals and snacks together in no time. 

How to take this Prawn, Mango and Avocado Salad to the Next Level

I love using a recipe as a template and finding new and creative ways to mix it up. If you’re looking for some new ways to enjoy this salad here are a few ideas:

Add some spice: Kick this salad up a notch by adding a diced jalapeno (or habanero if you’re a spice lover). You can also toss in some chili flakes. 

Add some leafy greens: This salad is great on its own but is also great mixed in with some leafy greens. I recommend tossing in a bin of arugula or spinach. Leafy greens add an extra dose of vitamins, minerals, and fiber, while also adding texture and a peppery flavor.

Add some whole grains: Turn this salad into a bowl by adding some fiber-rich grains. This is great with farro, quinoa, or brown rice. 

If you make this prawn ceviche mango and avocado salad, it would make my day if you would leave a comment and/or star rating below— I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot.rd so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! xo