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5 from 1 vote

Easy Shrimp Ceviche

This Easy Shrimp Ceviche is made with lots of fresh mango, carrots, onion, cilantro, jalapeño and red onion, and tossed in a delicious chili-lime sauce.  Feel free to sub in your favorite mix-ins, and/or make this recipe with fish instead of shrimp.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: Spanish
Keyword: 30 minute, shrimp
Servings: 8 servings

Ingredients

  • 12 ounces raw peeled and deveined shrimp, diced
  • 2 medium carrots peeled and diced
  • 1 large mango peeled, cored and diced
  • 1 large jalapeño cored and finely-chopped
  • 1/3 cup diced red onion
  • 1/4 cup finely-chopped fresh cilantro
  • 1/3 cup fresh lime juice
  • 1.5 teaspoons guajillo or ancho chili powder (or more to taste)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Kosher salt

Instructions

  • Add shrimp, carrots, mango, jalapeño, red onion and fresh cilantro to a large bowl.
  • In a separate small bowl, whisk together lime juice, chili powder, cumin and salt until combined.
  • Pour the lime juice mixture on top of the shrimp mixture, and toss until all of the ingredients are evenly combined.
  • Cover and refrigerate for 25-30 minutes, pausing to give the mixture a good stir every 10 minutes or so, until the shrimp has "cooked" and is pink.  Taste and add extra seasonings if needed.
  • Serve immediately.

Notes

Recipe inspired by the restaurant at Hotel Escondido.