It doesn't get easier than this Shrimp Ceviche Recipe! It's bursting with fresh flavor and there's no cooking required! Serve as an appetizer or in tacos or lettuce wraps!
1lb.large or jumbo shrimpfresh shrimp is preferred; follow package instructions to thaw if frozen
1/2teaspoonkosher saltto taste
1/4 teaspoonsblack pepper
1tablespoonlime zest
1/2cupfresh lime juiceabout 4-6 large limes
1/4cupfresh lemon juiceabout 2 lemons
1/4cupfresh orange juice1 large orange or (4) mandarins
1mediummangopitted, peeled and chopped
1largeavocadopitted and chopped
1smallred bell pepperseeded and chopped
1/2smallred onionchopped
1/2cupchopped cilantro
Instructions
Skip this step if your shrimp is peeled and deveined. Peel and devein the shrimp by separating the shell from the underside of the shrimp and removing it. Using kitchen shears, cut along the top middle of the shrimp from the head to tail to expose the membrane and remove it.
Chop the shrimp into 1/2" chunks and place in a medium bowl. Add the salt and pepper and toss gently to combine, then add the lime, lemon and orange juice and stir gently, making sure that the shrimp is submerged in the citrus juice. Cover the bowl with plastic wrap and refrigerate for 30 minutes and up to 2 hours, stirring occasionally. When the shrimp is "cooked", it will be opaque (white or pink depending on its original color).
Do not drain the liquid from the shrimp! Add the mango, avocado, bell pepper, red onion and cilantro and toss to combine. Adjust the seasoning as needed, then serve and enjoy!
Notes
Pro tip: The marinating or cook time for your shrimp will vary depending on the size. Small shrimp may take around 30 minutes, while jumbo shrimp can take up to 2 hours.
Pro tip: Fresh shrimp and citrus juice make all the difference as they're the star ingredients in this recipe!
Prep time includes 10 minutes to peel and devein the shrimp.
The color of your shrimp will vary depending on the type you used. I used wild blue shrimp, which is more white than pink once it has cooked in the citrus juice.
Shrimp ceviche is best the day it is made as the shrimp will become tough or overcooked the longer it sits in the citrus juice. I've eaten it up to 2 days afterward and it's still delicious -- the shrimp are just not as tender.