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shrimp ceviche

Shrimp Ceviche

Serves: 4

Hands On Time: 

Total Time: 


12 ounces large shrimp, peeled, deveined and halved lengthwise
Juice of 2 oranges, plus more to taste
Juice of 2 limes, plus more to taste
1 ripe mango, peeled, seeded and diced
1/2 small red onion, halved and thinly sliced
1/2 red bell pepper, seeded and thinly sliced
1 avocado, peeled, seeded and diced
1/2 cup chopped fresh cilantro
Kosher salt
1/4 cup extra virgin olive oil
Tortilla chips for serving


Bring a medium pot of water to a boil. When water is boiling, add shrimp and cook until the shrimp begin to turn pink, 30 seconds. Remove shrimp from the water and transfer to a medium bowl. Cover with orange and lime juices, then refrigerate for 20 minutes.

In a large bowl, combine mango, onion, bell pepper, avocado and cilantro. Add shrimp and season with salt. Add a few tablespoons of citrus juice and olive oil, then toss to coat all ingredients, adding more citrus juices as needed. Serve with tortilla chips.

About the recipe

The process of making ceviche involves using the acid from citrus fruit to cure or “cook” seafood without applying any heat. This works beautifully with fresh fish, but shellfish like shrimp and scallops tend to have an unappealing texture as a result. To combat this, we’re giving the shrimp a quick blanch to cook most of the way through, then finishing the job in the citrus juices.