Nicole Medgenberg is a German-Mexican food, travel and lifestyle journalist…
Made with mango, jalapeno chilli and cucumber, this ceviche is absolutely fresh and delightful. Serve over corn tostadas.
By Nicole Medgenberg
Mexican Shrimp Ceviche
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- Author: Nicole Medgenberg
- Total Time: 20 minutes
- Yield: 6 1x
Description
Made with mango, jalapeno chilli and cucumber, this ceviche is absolutely fresh and delightful. Serve over corn tostadas.
Ingredients
- 1/2 kilo cooked cocktail shrimp
- 1 mango, diced
- 1 cucumber, diced
- 1 small red onion, sliced thin
- 2 jalapeno chilli, chopped
- Juice of 4 lemons
- 12 tostadas
- salt and pepper
Instructions
- Mix all ingredients in a bowl and serve over tostadas. Eat immediately.
- Prep Time: 20 mins
Nicole Medgenberg is a German-Mexican food, travel and lifestyle journalist based in Mexico City. She writes for several Latin American publications including National Geographic Traveler and Cosmopolitan Magazine. She has a passion for traveling, eating local food, cooking and writing about it all in her food blog La Cocinera con Prisa.