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Shrimp Ceviche Recipe

Shrimp Ceviche is as fresh as the cool summer breeze! It is light, easy, and refreshingly full of seafood goodness, avocado, mango, and a citrus dressing.
Course Appetizer
Cuisine American, Mexican
Keyword Shrimp Ceviche Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings 8 servings
Calories 252kcal
Author Catalina Castravet

Ingredients

  • 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

  • Chop half of the cooked shrimp and place in a large bowl.
  • Add the whole shrimp, red onion, jalapeno, cucumber, tomatoes, cilantro, mango and avocado in a large bowl.
  • Pour the lime, lime zest and orange juice over the shrimp mixture. Add salt to taste. Gently toss to combine.
  • 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.
  • Serve chilled with tortilla chips.

Video

Nutrition

Calories: 252kcal | Carbohydrates: 18g | Protein: 26g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 890mg | Potassium: 651mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1266IU | Vitamin C: 51mg | Calcium: 190mg | Iron: 3mg