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Shrimp Ceviche

Ceviche is one of my favorite dishes, especially on a hot summer day. There are many variations to this classic Peruvian dish. My version is easy, fast and can be adjusted based on what you already have in your fridge.


1 pound cooked and chilled shrimp

1 ripe mango, chopped (reserve the juice)

1 bell pepper (any color), finely chopped

1 small red onion, finely chopped

1/2 avocado, cubed

1/2 cup chopped cilantro

5 tablespoons freshly squeezed lime juice

4 tablespoons freshly squeezed lemon juice

3 tablespoons freshly squeezed orange juice

1 tablespoon white distilled vinegar

1 teaspoon salt, more to taste

1/2 teaspoon pepper, more to taste


  • Remove the tail from the shrimp and cut into bite-size pieces.

  • In a bowl, mix all of the ingredients except the avocado.

  • Taste and add more salt and pepper if needed.

  • Cover with plastic wrap and let chill in the fridge for at least 30 minutes.

  • When ready to eat mix one more time and stir in the avocado.

  • Serve immediately on its own or with tortilla chips.


- You can use raw shrimp or any other raw fish. If you do, use double the amount of acid (lime, lemon, vinegar and orange) and also let chill for about 2 hours, mixing every 30 minutes.

- Reserve as much as possible of the mango juice, it gives it a very nice sweetness.

- This recipe can be adjusted to taste, if you like it a little sweeter and less acidic add a teaspoon of sugar. Don’t be afraid to play around with the ingredients and measurements!


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