Mexican Shrimp Ceviche
- Total Time: 20 minutes
- Yield: 6 servings
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
If You Liked This Recipe, You’ll Love These
- Al Pastor Pork Tacos
- Birria Tacos
- Smokey Sweet Potato and Black Bean Tacos
- Our Favorite Chicken Tinga Recipe
Frequently Asked Questions
Why does this ceviche use pre-cooked shrimp instead of raw shrimp “cooked” by lime juice?
I call for ½ kilo of cooked cocktail shrimp to make this a true no-cook assembly — the juice of 4 lemons is added for flavor rather than to denature raw proteins. Use fresh shrimp for best results, meaning freshly cooked rather than frozen-then-thawed raw.
How do I keep the tostadas from getting soggy?
Serve the ceviche over the tostadas immediately. If you’re storing leftovers, keep the ceviche filling and the tostadas in separate containers — storing them together causes sogginess. The filling keeps for up to 1 day in the refrigerator.
