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

Total Time 0:00

Ingredients

  • 15 cocktail jumbo shrimps (pre-cooked)
  • 1 mango, diced
  • 1 orange, diced
  • 1 avocado, diced
  • 1/2 red onion, finely chopped
  • 1 cup grape tomatoes, chopped
  • 2 tbsp lime juice
  • 3 tbsp fresh cilantro
  • 1 tsp ground garlic from garlic mill

Directions

  • 1. In a large bowl combine diced mango, orange, avocado, red onion, grape tomatoes, lime juice, cilantro, and ground garlic, mix and set aside
  • 2. Remove tails from shrimp
  • 3. Optional: chop shrimp
  • 3. Add shrimp to tropical mixture, mix and taste- adjust flavoring as needed
  • 4. When ready to serve, spoon mixture into mini cups and enjoy!
  • Recipe Notes

  • Double or triple the recipe depending on how many you are serving! For the cooking class, I made 4 times the amount and it served 16 people.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.

    Stuffed Portobello Mushrooms

    I love a good meal or appetizer that is simple yet sophisticated (and of course, delicious).  These stuffed portobello mushrooms are just that. They are bursting with flavors; warm balsamic, garlic, fresh tomatoes, and a hint of spice.

    SAVORY SUNDAYS

    Stuffed Portobello Mushrooms

    Stuffed Portobello Mushrooms

    Stuffed Portobello Mushrooms
    Serves 6
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    Prep Time
    10 min
    Cook Time
    20 min
    Total Time
    30 min
    Prep Time
    10 min
    Cook Time
    20 min
    Total Time
    30 min
    Ingredients
    1. 6 medium-sized portobello musrooms
    2. 1/4 cup balsamic
    3. 2 tbsp extra-virgin olive oil
    4. 3 chicken sausage, casing removed and diced (I used organic spicy chicken sausage)
    5. 2 garlic cloves, crushed
    6. 1 tbsp extra-virgin olive oil
    7. 1 onion, finely diced
    8. 2 cups fresh spinach
    9. Saved mushroom stems
    10. 1 cup grape tomatoes
    11. 1/4 cup fresh basil
    12. Himalayan sea salt & freshly ground pepper to taste
    Instructions
    1. 1. Preheat oven to 350
    2. 2. Wipe clean and remove the stem (save it for later)
    3. 3. In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar
    4. 4. Pour the mixture into a large ziplock bag and add the 6 mushrooms
    5. 5. Seal the bag, allow the marinade to cover the mushrooms, and refrigerate for up to 30 minutes
    6. 6. Remove the mushrooms and place them on a baking sheet; bake for 15 minutes
    7. 7. While cooking, heat oil (1 tbsp) and garlic, add in chopped mushroom stems and onion and let cook for 5 minutes, mixing often
    8. 8. Add in sausage, spinach, and roasted tomato; let cook for an additional 5 minutes
    9. 9. After the mushrooms have cooked, remove them from the oven (if there is any liquid, gently pour off)
    10. 10. Spoon in the filling into each mushroom cap and serve
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

    Paleo Stuffed Portobello Mushrooms

    Paleo Stuffed Portobello MushroomsWhat’s your favorite simple yet sophisticated meal?

    Light Sesame Asian Meatballs

    These chicken meatballs would make the perfect healthy Superbowl appetizer or… serve it over cauliflower rice with a side of stir-fry veggies and have yourself a nice, quick and easy dinner!SAVORY SUNDAYS

    Light Sesame Asian Meatballs

    Light Sesame Asian Meatballs

    Light Sesame Asian Meatballs
    Serves 5
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    Prep Time
    10 hr
    Cook Time
    15 hr
    Total Time
    25 hr
    Prep Time
    10 hr
    Cook Time
    15 hr
    Total Time
    25 hr
    Meatballs
    1. 1 lb. ground chicken or ground turkey
    2. 1 tsp sesame oil
    3. 1 tbsp garlic powder
    4. 1 clove garlic, crushed
    5. 1 tsp fresh ginger
    6. 2 tbsp almond flour
    7. 1 egg
    8. 3 tbsp scallions
    9. 1/2 tsp Himalyan sea salt
    10. 1 tsp sriracha
    Sauce
    1. 1 tsp Sesame oil
    2. 2 garlic cloves, crushed
    3. 3 tbsp coconut aminos
    4. 1/4 cup seasoned rice vinegar
    5. 2 tsp sriracha
    6. 2 tbsp raw honey
    7. Optional: Red pepper flakes
    8. Himalayan sea salt, to taste
    9. Optional: 1 tbsp fish sauce
    Garnish with
    1. Sesame seeds
    2. Scallions
    Instructions
    1. 1. Preheat oven to 375
    2. 2. In a large bowl mix together meatball ingredients and form into balls
    3. 3. Bake on baking sheet for about 15 minutes or until meatballs are golden on the outside
    4. 4. While meatballs are baking, whisk together sauce ingredients until smooth
    5. 5. Pour into saucepan and heat over low
    6. 6. Remove meatballs from oven and gently dip into sauce
    7. 7. Garnish and serve warm
    8. Note: I let mine sit in the pot with the extra sauce
    Nutritional Information
    1. Servings: 5
    2. Amount per serving: 4 Meatballs
    3. Calories: 208
    4. Fat: 12g
    5. Carbs: 8g
    6. Protein: 19g
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

    Light Sesame Asian Meatballs

    Light Sesame Asian MeatballsWhat do you bring when you are a guest at a party?

    Warm Harvest Salad with Honey Walnut Vinaigrette

    HHRLet’s start with this… I love salads. But sometimes in the winter I want something warm. Now let’s combine the two… a warm salad for the perfect meal starter (or hey, add some protein and make it your entire meal)! Warm baked apples, roasted sweet potato and onions drizzled with walnuts and a homemade dressing. Sweet, Savory, and flavorful perfection. Assembling this salad is a breeze, and you can shop Membership Rewards points along the way!

    Warm Harvest Salad with Walnut Honey Vinaigrette

    Warm Harvest Salad with Walnut Honey Vinaigrette 

    Warm Harvest Salad with Honey Walnut Vinaigrette
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    Ingredients
    1. 1 apple, chopped
    2. 1 sweet potato, chopped
    3. 1 white or red onion, sliced
    4. 1/3 cup golden raisins
    5. 1/3 cup chopped walnuts
    6. 3 cups fresh organic spinach or kale, more as desired
    Honey Walnut Vinaigrette
    1. 1/3 Walnuts
    2. 2 tbsp raw honey
    3. 1/4 cup apple cider vinegar
    4. Himalayan sea salt
    Instructions
    1. 1. Preheat oven to 400
    2. 2. Line baking sheet with parchment paper or slipat
    3. 3. Chop apples, sweet potato, and onions
    4. 4. Place on baking sheet and roast for 40 minutes until soft and tender
    5. 5. In a high speed blender, combine all dressing ingredients
    6. 6. Arrange spinach in a salad bowl
    7. 7. Add roasted veggies, apple, walnuts, and golden raisins
    8. 8. Drizzle with dressing and serve!
    Possible substitutions
    1. Golden Raisins for Cranberries
    2. Walnuts for Almonds
    3. Spinach for Kale
    Lexi's Clean Kitchen https://lexiscleankitchen.com/
    Warm Harvest Salad with Walnut Honey Vinaigrette

     In this recipe:

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     I was selected by American Express to help educate consumers about how to use Membership Rewards points. As such I was paid for my services, but all gift choices selected and opinions about the gifts and American Express are my own. http://t.cmp.ly/68ee5b1be62ebaeb5a

    Warm Harvest Salad with Honey Walnut Vinaigrette

    Total Time 0:00

    Ingredients

    • 1 apple, chopped
    • 1 sweet potato, chopped
    • 1 white or red onion, sliced
    • 1/3 cup golden raisins
    • 1/3 cup chopped walnuts
    • 3 cups fresh organic spinach or kale, more as desired

    Honey Walnut Vinaigrette

    Directions

  • 1. Preheat oven to 400
  • 2. Line baking sheet with parchment paper or slipat
  • 3. Chop apples, sweet potato, and onions
  • 4. Place on baking sheet and roast for 40 minutes until soft and tender
  • 5. In a high speed blender, combine all dressing ingredients
  • 6. Arrange spinach in a salad bowl
  • 7. Add roasted veggies, apple, walnuts, and golden raisins
  • 8. Drizzle with dressing and serve!
  • Recipe Notes

  • Golden Raisins for Cranberries
  • Walnuts for Almonds
  • Spinach for Kale
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!