The first time I had ceviche was on a remote beach in Mexico with Scott (then boyfriend, now husband). It was a tiny island called Holbox and I am seriously jonesing to go back. But for now, the closest I’m going to get is trying to recreate the ceviche I had on the beach that day.

It was so flavorful, with fresh caught shrimp, mango, red onion and a whole bunch of cilantro. It was spicy from jalapeño, which I love but omitted from this recipe because Scott hates it. But if I were you, I’d definitely add a bunch of it! I love spicy food andjalapeño would make a beautiful addition.

This recipe took me under fifteen minutes to make, and the shrimp I used were frozen! Such an easy, healthy, light meal.

Shrimp Ceviche

Shrimp Ceviche


  • 2 cups shrimp, you can used fresh or frozen
  • 1/4 cup mango, diced
  • 1/2 red onion, diced
  • 1 tomato, diced
  • juice of one lemon or lime
  • a whole bunch of cilantro, chopped
  • add a jalapeño!
  • salt and pepper


  1. Boil a pot of water. Add the shrimp until they begin to turn pink, then drain until dry and let cool.
  2. Add the mango, tomato, red onion, cilantro and the juice of a fresh lemon or lime to a bowl.
  3. Once the shrimp has cooled, chop into pieces and toss together with all the veggies.
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Shrimp Ceviche - this meal is paleo, gluten-free, super healthy and comes together in under ten minutes! Perfect for lunch or dinner.

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