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Easy Shrimp Ceviche

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x


This Easy Shrimp Ceviche is made with lots of fresh mango, carrots, onion, cilantro, jalapeño and red onion, and tossed in a delicious chili-lime sauce.  Feel free to sub in your favorite mix-ins, and/or make this recipe with fish instead of shrimp.


  • 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


  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.
  5. Serve immediately.


Recipe inspired by the restaurant at Hotel Escondido.