Description
A light and easy homemade Shrimp Ceviche loaded with fresh ingredients like avocado, mango, and a bright citrus dressing, ready in just 30 minutes.
Ingredients
Scale
- 2 pounds shrimp (peeled and cooked)
- 1 small red onion (diced)
- 2 jalapenos (seeds removed then minced)
- 1 cup cucumber (finely diced)
- 2 cups Roma tomatoes (seeded and diced)
- 1/2 cup cilantro leaves (finely chopped)
- 2 avocados (seeded and chopped)
- 2 large mangos (seeded and chopped)
- 1/2 cup lime juice
- 1/4 cup orange juice
- Zest of 1 lime
- Salt to taste
- Tortilla chips (for serving)
Instructions
- Step 1: Chop half of the cooked shrimp and place in a large bowl.
- Step 2: Add the whole shrimp, red onion, jalapeno, cucumber, tomatoes, cilantro, mango and avocado in a large bowl.
- Step 3: Pour the lime, lime zest and orange juice over the shrimp mixture. Add salt to taste. Gently toss to combine.
- Step 4: Cover and refrigerate for at least 30 minutes or overnight. If you want to refrigerate it for more than 30 minutes, skip adding the avocado as it will get brown.
- Step 5: Serve chilled with tortilla chips.
Notes
Dice shrimp and vegetables into similar sizes for better presentation. Use fresh lime juice for the best flavor. Add avocado closer to serving time to keep its color. Use a glass bowl for chilling to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Chilling
- Cuisine: Mexican, American
Nutrition
- Serving Size: 1 serving
- Calories: 252 kcal
- Sugar: 11 g
- Sodium: 890 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 286 mg
Keywords: Shrimp Ceviche, Seafood Appetizer, Mexican Shrimp Salad, Fresh Mango Ceviche