Easy Tropical Shrimp Ceviche

This Tropical Easy Shrimp Ceviche recipe is the perfect light appetizer or meal that is easy to make and requires no cooking! Everyone loves the flavors in this homemade ceviche! It’s gluten-free, paleo, and Whole30 friendly! Plus it’s made in 1 bowl in under 15 minutes!

easy shrimp ceviche recipe

Easy Shrimp Ceviche Recipe

Last month I taught a cooking class here in Boston and this Tropical Shrimp Ceviche was a major hit. Generally speaking, ceviche uses raw seafood, but in this ceviche I used precooked shrimp. Not everyone at your dinner party may be up for raw, so I make it this way to accommodate all my guests. It is absolutely the perfect no cook appetizer to make when entertaining! It also is put together in under 15 minutes and in one bowl! Trust me, you’re going to love this!

shrimp ceviche with oranges and mango

I love the citrus in this dish! When I am feeling under the weather one of my go to routines is to bust out my simple hand juicer and have some fresh squeezed OJ. I supplement with vitamin C daily, but there’s just something about fresh squeezed orange juice that makes me feel all happy and healthy. Alternatively, when I am making a dish for company I go right to oranges for the bright color and perfect citrus flavor.

tropical shrimp ceviche

Want more shrimp recipes? Try these favorites:

Tropical Shrimp Ceviche

Prep Time 00:15 Total Time 00:15 Serves 2-4

Ingredients

  • 15 cooked jumbo shrimps (about 1 lb.)
  • 1 mango, diced
  • 1 orange, diced
  • 1 avocado, diced
  • 1/2 red onion, finely chopped
  • 1 cup grape tomatoes, chopped
  • 2 tablespoons lime juice (about 1 lime)
  • 3 tablespoon fresh cilantro
  • fine sea salt and pepper to taste

Directions

  1. Remove tails from shrimp and dice.
  2. In a large bowl combine all ingredients and season to taste.
  3. When ready to serve, spoon mixture into mini cups and enjoy immediately.
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11 comments on “Easy Tropical Shrimp Ceviche

  • Lexi,
    My son’s high school marching band sells Florida citrus as a fundraiser each fall, so I gorge on oranges for several weeks. I’ve put them in everything from muffins to meatballs to cookies, but I think my favorite way is just to peel it and eat it.
    Thanks for including my orange-spiked beet and walnut spread in your round up. The ceviche looks so fresh and pretty–how clever to use precooked shrimp. That would ease my spouse’s concerns about raw fish.

    Reply
  • Do you think I could make this in the morning, stick in the refrigerator and then pull it out a few hours later for a cook out?

    Reply
  • Hi. Just came across your blog on Pinterest. If using raw shrimp, do we have to cook it prior to mixing it into this recipe? Or how does it work so no one gets any foodborn illness?

    Reply
  • Jenny Lucas says:

    O!M!G! Having just developed a love of Ceviche, I was thrilled to find your recipe! Not only is is beautiful…it is PERFECT! Delicious! Refreshing!! I served in soft tortillas as a taco. A bit messy but fantastic!! Oh, and btw, for me, your prep time was a bit off. Took me an hour! But thanks so much for the new favorite recipe!

    5.0 rating

    Reply

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