Mexican Shrimp Ceviche
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
This Mexican Shrimp Ceviche is a refreshing dish made with mango, jalapeno, and cucumber, perfect for serving over crispy corn tostadas.
Ingredients
- 1/2 kilo cooked cocktail shrimp
- 1 mango, diced
- 1 cucumber, diced
- 1 small red onion, sliced thin
- 2 jalapeno chillies, chopped
- Juice of 4 lemons
- 12 corn tostadas
- Salt and pepper, to taste
Instructions
- In a large bowl, combine the cooked cocktail shrimp, diced mango, diced cucumber, thinly sliced red onion, and chopped jalapeno chillies.
- Squeeze the juice of 4 lemons over the mixture and season with salt and pepper to taste. Stir well to combine all ingredients.
- Let the ceviche sit for about 5 minutes to allow the flavors to meld together.
- Serve the ceviche over corn tostadas immediately for the freshest taste.
Notes
- For best results, use fresh shrimp and ripe mango.
- Adjust the amount of jalapeno to your spice preference.
- Serve immediately to keep the tostadas crisp.
- Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but the tostadas should be stored separately to avoid sogginess.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8
- Sodium: 350
- Fat: 3
- Carbohydrates: 18
- Fiber: 2
- Protein: 12
- Cholesterol: 85
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Frequently Asked Questions
Why does this ceviche use pre-cooked shrimp instead of raw shrimp “cooked” by lime juice?
The recipe calls for ½ kilo of cooked cocktail shrimp. Using pre-cooked shrimp makes this a true no-cook assembly—the juice of 4 lemons is added for flavor rather than to denature raw proteins. The notes say to use fresh shrimp for best results, meaning freshly cooked rather than frozen-then-thawed raw.
How do I keep the tostadas from getting soggy?
The notes are specific about this: serve the ceviche over the tostadas immediately. If you’re storing leftovers, keep the ceviche filling and the tostadas in separate containers—the notes warn that storing them together causes sogginess. The filling keeps for up to 1 day in the refrigerator.
