Description
This Mexican Shrimp Ceviche is a refreshing dish made with mango, jalapeno, and cucumber, perfect for serving over crispy corn tostadas.
Ingredients
Scale
- 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