Shrimp Ceviche

The first time I had ceviche was on a remote beach in Mexico with Scott (then boyfriend, now husband). It was a tiny island called Holbox and I am seriously jonesing to go back. But for now, the closest I’m going to get is trying to recreate the ceviche I had on the beach that day.

It was so flavorful, with fresh caught shrimp, mango, red onion and a whole bunch of cilantro. It was spicy from jalapeño, which I love but omitted from this recipe because Scott hates it. But if I were you, I’d definitely add a bunch of it! I love spicy food andjalapeño would make a beautiful addition.

This recipe took me under fifteen minutes to make, and the shrimp I used were frozen! Such an easy, healthy, light meal.

This Shrimp Ceviche is so flavorful, with sweetness from mango, and freshness from red onion and a whole bunch of cilantro. If you like it spicy, add some more jalapeño to the recipe.

2 cups shrimp (you can used fresh or frozen)
1/4 cup mango (diced)
1/2 red onion (diced)
1 tomato (diced)
juice of one lemon or lime
1 bunch cilantro (chopped)
1 japapeno
salt and pepper (to taste)

Boil a pot of water. Add the shrimp until they begin to turn pink, then drain until dry and let cool.
Add the mango, tomato, red onion, cilantro and the juice of a fresh lemon or lime to a bowl.
Once the shrimp has cooled, chop into pieces and toss together with all the veggies.

You can use frozen shrimp if you prefer.