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Tropical Ceviche

Ceviche is a seafood dish that is essentially cooked in lime juice. This version is a Mexican style shrimp ceviche with a touch of diced mangos that mix with the lime juice to give a refreshing, tropical taste. This recipe is very chop-heavy meaning all ingredients need to be diced. To cut down on dicing time you can use a food processor and pulse the veggies or use a sharp cleaver, I recommend the 3-piece knife set from Cravings by Chrissy Tiegan

it makes life easier! Here's what you'll need:


1LB cooked shrimp, chopped

1 cucumber, diced

3 roma tomatoes, diced

1 red onion, diced

1 bunch cilantro, diced

1 jalapeño, deseeded and diced

1 mango, diced

1 TBSP salt

1 TBSP black pepper

1 cup lime juice

1 avocado, diced


Step 1: If using frozen shrimp, make sure to thaw out thoroughly. Once thawed out, chop the shrimp into 4 pieces a shrimp, making into bite-sized pieces.

Step 2: In a large bowl, (I love this set) place the chopped shrimp and add 1 cup of lime juice and set aside.

Step 3: On a new cutting board, dice the red onion, cilantro, cucumber, roma tomatoes, and mango.

Step 4: Remove the seeds from jalapeño and dice.

Step 5: Add all the chopped veggies and mango to the bowl of shrimp. Add more lime juice if necessary. Stir all the ingredients together. Add 1 TBSP of salt and 1 TBSP of pepper. Add more salt and pepper if needed.

Step 6: Enjoy on a tostada or chips and top with fresh avocado slices.

¡Buen Provecho!

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