2 servings

Shrimp Ceviche with Fruity Salsa

15 minPrep Time

25 minCook Time

40 minTotal Time

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  • 1 lb cleaned jumbo shrimps.
  • 1/2 red onion minced.
  • 3 limes.
  • 3 jalapeño chilies.
  • 1 bunch of cilantro.
  • 1 mango.
  • 1/2 cucumber.
  • 1 tomato diced.
  • 1 cup of cherry tomatoes cut in quarters.
  • 1 cup of garlic mayo.
  • Extra virgin olive oil.


To make your ceviche blend 2 jalapeño chillies, 1/2 cilantro cup, a drizzle of extra virgin olive oil, the juice of 3 limes and a pinch of salt with a hand mixer, blend until you get a green smooth marinate. In a bowl add your cleaned shrimps and half of the minced red onion, cover with the lime-jalapeño marinade, cover your bowl with cling film and let it marinate for 1 hour in the fridge.
To make your pico de gallo finely dice your mango, cucumber, jalapeño and tomato, mix these ingredients with the remaining chopped red onion, cherry tomatoes, the juice of 1 lime, a drizzle of extra virgin olive oil, a pinch of maldon salt and black coarse pepper, mix everything with a spoon and reserve on the side.
Come lunchtime, get your ceviche from the fridge and garnish with your mango and cucumber pico de gallo and fresh cilantro, a pinch of maldon salt, and serve with plantain ships on the side.

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