This Tropical Shrimp Ceviche 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!
Prep Time:15 minutes
Total Time:15 minutes
Cuisine:gluten-free, paleo, whole30
1 cup grape tomatoes, chopped
1 mango, diced (about 1 1/2 cups)
1 navel orange, segmented and diced (about 1 cup)
1/2 red onion, finely diced
1/8 cup chopped jalapeno (optional)
1 pound wild-caught peeled and deveined shrimp, chopped (see note about raw shrimp)
1/2 teaspoon fine sea salt
1/4 cup lime juice
1 avocado, diced
1/4 cup fresh cilantro, roughly chopped (optional)
In a large bowl, mix together the tomatoes, mango, orange, red onion, and jalapeño (if using).
Stir in the shrimp and season with salt.
Add the lime juice and toss.
Cover and refrigerate for 20 minutes. When the shrimp is done “cooking” in the lime juice, it should have an opaque color (more white or pinkish, instead of transparent).
Just before serving, gently stir in the diced avocado and cilantro, if adding.
There are a few different options for the shrimp in this recipe. You can use raw shrimp if you desire, as the lime juice “cooks” the shrimp. But while it technically gets cooked in the acid, it doesn’t kill off any bacteria since there is no heat involved, so it’s important to start off with the best, freshest shrimp you can find if you are using raw. If you are uncomfortable starting this recipe off with raw seafood, it’s totally okay to make this with cooked shrimp! Or alternatively, you can parboil the shrimp by dropping it in boiling water for 2-3 minutes until the shrimp is opaque. Then transfer the shrimp to an ice water bath to stop the cooking. Use what option works for you and your family for this one!
This recipe was originally published in 2014 and republished with updated photographs in 2020.