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If using raw shrimp, bring a pot of lightly salted water to a boil. Add the peeled and deveined shrimp and cook for 2-3 minutes, or until pink and opaque. Drain and immediately transfer to an ice bath to stop the cooking. Once cooled, pat dry and cut the shrimp into 1/2-inch pieces.

In a large mixing bowl, combine the cut shrimp, finely diced red onion, diced ripe mango, and diced Roma tomatoes.

Add the chopped fresh cilantro to the bowl. Pour in the freshly squeezed lime juice. Season with salt and black pepper to taste.

Gently mix all the ingredients together with a large spoon until well combined. Taste and adjust seasonings as needed.

Serve the quick shrimp ceviche immediately with tortilla chips. For an extra touch, you can garnish with diced avocado.


If using raw shrimp, bring a pot of lightly salted water to a boil. Add the peeled and deveined shrimp and cook for 2-3 minutes, or until pink and opaque. Drain and immediately transfer to an ice bath to stop the cooking. Once cooled, pat dry and cut the shrimp into 1/2-inch pieces.

In a large mixing bowl, combine the cut shrimp, finely diced red onion, diced ripe mango, and diced Roma tomatoes.

Add the chopped fresh cilantro to the bowl. Pour in the freshly squeezed lime juice. Season with salt and black pepper to taste.

Gently mix all the ingredients together with a large spoon until well combined. Taste and adjust seasonings as needed.

Serve the quick shrimp ceviche immediately with tortilla chips. For an extra touch, you can garnish with diced avocado.
