Quick Shrimp Ceviche with Mango Salsa
Quick Shrimp Ceviche with Mango Salsa
Ingredients
For the Ceviche
- 1 pound large shrimp, peeled, deveined, cooked, and cut into 1/2-inch pieces
- 1/2 red onion, finely diced
- 1 ripe mango, peeled, pitted, and diced into 1/2-inch pieces
- 2 Roma tomatoes, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice, freshly squeezed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 1 bag tortilla chips
- 1 avocado, diced, optional
Instructions
- 1
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.
⏱️ 5 min
- 2
In a large mixing bowl, combine the cut shrimp, finely diced red onion, diced ripe mango, and diced Roma tomatoes.
⏱️ 3 min
- 3
Add the chopped fresh cilantro to the bowl. Pour in the freshly squeezed lime juice. Season with salt and black pepper to taste.
⏱️ 2 min
- 4
Gently mix all the ingredients together with a large spoon until well combined. Taste and adjust seasonings as needed.
⏱️ 3 min
- 5
Serve the quick shrimp ceviche immediately with tortilla chips. For an extra touch, you can garnish with diced avocado.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Shrimp Ceviche with Mango Salsa
For the Ceviche
- 1 pound large shrimp, peeled, deveined, cooked, and cut into 1/2-inch pieces
- 1/2 red onion, finely diced
- 1 ripe mango, peeled, pitted, and diced into 1/2-inch pieces
- 2 Roma tomatoes, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice, freshly squeezed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 1 bag tortilla chips
- 1 avocado, diced, optional
Instructions
- 1
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.
⏱️ 5 min - 2
In a large mixing bowl, combine the cut shrimp, finely diced red onion, diced ripe mango, and diced Roma tomatoes.
⏱️ 3 min - 3
Add the chopped fresh cilantro to the bowl. Pour in the freshly squeezed lime juice. Season with salt and black pepper to taste.
⏱️ 2 min - 4
Gently mix all the ingredients together with a large spoon until well combined. Taste and adjust seasonings as needed.
⏱️ 3 min - 5
Serve the quick shrimp ceviche immediately with tortilla chips. For an extra touch, you can garnish with diced avocado.
⏱️ 2 min