Name: Shrimp Ceviche
Prep time: 20 min
Total time: 40 min
Yield: 8 appetizer servings
Cuisine: Mexican
Ingredients: 450 g cooked shrimp, peeled, deveined and chopped; 120 ml fresh lime juice; 120 ml fresh orange juice; 1 ripe mango, diced; 1/2 English cucumber, diced; 2 Roma tomatoes, deseeded and diced; 1/2 small red onion, finely diced; 1 small jalapeño, deseeded and minced; 1/4 cup chopped coriander; 1/2 tsp salt; 12 tostadas, to serve; Hot sauce, optional

Method

4 steps

Keep cooked shrimp refrigerated until ready to use. In a non-reactive bowl, stir together lime juice, orange juice and salt.
Fold in shrimp, mango, cucumber, tomatoes, onion, jalapeño and coriander. Cover and refrigerate for 15–20 minutes to chill and let flavors mingle.
Taste and adjust salt or hot sauce. Spoon into chilled bowls and serve promptly with 2 tostadas per serving.
Keep leftovers chilled and use within 24 hours; avocado is intentionally omitted so the mixture stays fresh-looking.

Recipe notes

Helpful tips

For a spicier version, use Clamato Picante and add an extra jalapeño or a dash of hot sauce.
Dice the avocado just before serving to prevent browning.
If you prefer a thicker texture, drain some of the liquid before adding the avocado.
Serve in chilled bowls or glasses for a nice presentation.

Equipment

Large glass or ceramic bowl
Citrus juicer or reamer
Sharp knife and cutting board
Measuring cups and spoons
Spoon for tossing

Storage

Store leftovers in an airtight container in the refrigerator for up to 1 day. The avocado may brown; press plastic wrap directly onto the surface to minimize oxidation. Do not freeze.

Additional tips

This recipe uses cooked shrimp. Do not substitute raw shrimp on the assumption that citrus juice cooks it safely; citrus does not reliably destroy pathogens. Keep chilled and refrigerate leftovers promptly.

Shrimp Ceviche

Ingredients

Adjust servings