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.

Shrimp Ceviche

Dani

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. 

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Prep Time 10 minutes mins

Cook Time 3 minutes mins

Total Time 13 minutes mins

Course Appetizer, Main Course

Cuisine Mexican

Servings 2 servings

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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.

Notes

You can use frozen shrimp if you prefer. 

Keyword ceviche with mango, ceviche with shrimps, homemade ceviche

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