Shrimp Ceviche



Serves 4

  • Active Prep Time: 20 mins
  • Passive Prep Time: 20 mins
  • Total Time: 40 mins



  1. Finely dice red onion and jalapeño peppers and set aside.
  2. Juice the limes by hand. Avoid squeezing too tightly to prevent bitter oils from entering the liquid.
  3. Set aside a few tablespoons of lime juice for the avocado salad.
  4. Chop the shrimp widthwise into cubes and marinate in the remaining lime juice. Refrigerate and let sit for 20 minutes.
  5. Cut the avocado into small cubes and place in a mixing bowl.
  6. Mix in onion, jalapeño, lime juice, salt and pepper, adjusting quantities as needed.
  7. Plate the avocado salad using a ring mould and set the shrimp on top.
  8. Pour marinating lime juice on top.
  9. Garnish with small pieces of mango.

Recipe Info

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