Easy Shrimp Ceviche
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Ingredients
- 12 ounces raw, peeled and deveined shrimp, diced
- 2 medium carrots, peeled and diced
- 1 large mango, peeled, cored and diced
- 1 large jalapeño, cored and finely-chopped
- 1/3 cup diced red onion
- 1/4 cup finely-chopped fresh cilantro
- 1/3 cup fresh lime juice
- 1.5 teaspoons guajillo or ancho chili powder (or more, to taste)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Kosher salt
Instructions
5 steps
- 1
Add shrimp, carrots, mango, jalapeño, red onion and fresh cilantro to a large bowl.
- 2
In a separate small bowl, whisk together lime juice, chili powder, cumin and salt until combined.
- 3
Pour the lime juice mixture on top of the shrimp mixture, and toss until all of the ingredients are evenly combined.
- 4
Cover and refrigerate for 25-30 minutes, pausing to give the mixture a good stir every 10 minutes or so, until the shrimp has “cooked” and is pink. Taste and add extra seasonings if needed.
30 min - 5
Serve immediately.
Progress
0 / 5 steps
