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.
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
Instructions
- Remove the shell from the shrimp, devein, wash, and drain. I used medium-sized shrimp. Pour in the lime and lemon juices and stir.
- Marinate in the fridge for 60 to 80 minutes. They will firm up and go opaque in color.
- 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.
- Remove the marinated shrimp from the fridge and add all of the other ingredients.
- Stir well to combine all these fresh flavors.
- Chill for another 10 minutes, then serve.
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