Shrimp Ceviche
Before I transitioned to a whole food plant-base lifestyle, I had the best shrimp ceviche during a trip to Mexico. It was so flavorful that I came home inspired to make my own. This ceviche uses fresh cooked shrimp, cucumber, red onions, cilantro, mango and diced jalapeños. It takes just minutes to make and is full of flavor.
Servings: 6
NOTE: This ceviche can be tweaked in so many ways. Make it vegan and omit the shrimp. I’ve made it with avocado or omitted the tomatoes and mango for pineapple. And since I love the veggie life, get in more by adding red bell pepper and green onions.
INGREDIENTS
2 pounds frozen cooked shrimp
1/2 cup red onion thinly sliced
1 jalapeño, ribs and seeds removed, then minced
1 cup cucumber diced
1 cup Roma tomatoes, seeded and diced
3/4 cup cilantro leaves, chopped
1 mango, peeled and chopped
1/2 cup lime juice
1/4 cup lemon juice
1/3 cup orange juice
Salt to taste
Tortilla chips
DIRECTIONS
Thaw the shrimp and place in a bowl with the red onion, jalapeño, cucumber, tomatoes, cilantro and mango.
Pour the lime, lemon and orange juice over the shrimp mixture.
Add salt to taste.
Gently toss to coat.
Cover the ceviche and refrigerate for at least 30 minutes or up to 8 hours.
Serve chilled with tortilla chips if desired. This ceviche is best eaten within 1-2 days of preparation.
Made this recipe?
Let me know what you thought! Leave a comment below and share a picture on Instagram with the hashtag #theshaunelife.
If you like this recipe, check out my cookbook: Fresh, Healthy, & Indulgent Eats
