Shrimp Ceviche

5 from 1 vote

Shrimp Ceviche is easy to make and absolutely delicious. Eat it with chips as a dip or on top of shells as tostadas, either way, you will fall in love!

Prep Time20

Marinating Time4

Total Time4 20

Servings: servings

Calories: 156kcal

Author: Lisa Longley

Ingredients

1 pound raw shrimp diced (see note)
1/2 cup lemon juice (it must be fresh)
1/2 cup lime juice (it must be fresh)
5 plum tomatoes diced
1 medium red onion diced
1 jalapeño pepper diced with seeds and ribs removed
2 avocados diced
1 mango diced (optional)
2 tablespoons cilantro diced
1/2 teaspoon kosher salt
dash black pepper

Instructions

In a medium bowl, combine the shrimp, lime juice, and lemon juice. Cover and refrigerate for four hours.
Once the shrimp has turned pink, drain it.
Mix the shrimp with the remaining ingredients. Add more salt and pepper to taste.

Notes

If the idea of cooking the shrimp in citrus juice makes you uncomfortable, skip that step and simply use shrimp that is already cooked. Add in a two tablespoons of lime juice and two tablespoons of lemon juice.

Nutrition