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–+ servings

Classic Shrimp Ceviche

Bright, citrusy, and full of island flavor, this Classic Shrimp Ceviche brings together tender shrimp, ripe mango, creamy avocado, and fresh herbs for a vibrant Caribbean twist on the traditional seafood dish. Perfect for warm-weather snacking or as a refreshing appetizer, it’s a no-cook recipe that celebrates bold, fresh ingredients.
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Prep Time 10 minutes
Rest Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4
Course: Appetizers & Snacks, Global Favorites, Seafood & Fish, Summer Recipes, Weeknight Dinners
Cuisine: General Caribbean, Trinidadian
Ingredients Method

Ingredients
  

  • 1 lb shrimp cooked, thawed if frozen
  • 1/3 cup lemon freshly squeezed
  • 1/3 cup lime freshly squeezed
  • 2 medium tomatoes diced
  • 1 small red onion thinly sliced
  • 4 chadon beni leaves finely chopped
  • 1 avocado ripened, diced
  • 1 mango peeled and diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chives chopped
  • 1 Scotch Bonnet pepper thinly sliced, optional

Method
 

  1. Remove the shell from the shrimp, devein, wash, and drain. I used medium-sized shrimp. Pour in the lime and lemon juices and stir.
  2. Marinate in the fridge for 60 to 80 minutes. They will firm up and go opaque in color.
  3. In the meantime, prepare the other ingredients. I suggest that you dice the mango and avocado into similar-sized pieces. Try to get a half-ripe mango, meaning it's not fully ripe but mature. Once peeled and diced, it will be firm and sweet with a slight tartness.
  4. Remove the marinated shrimp from the fridge and add all of the other ingredients. 
  5. Stir well to combine all these fresh flavors.
  6. Chill for another 10 minutes, then serve.

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