Easy Shrimp Ceviche
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.
Foto: Gimme Some Oven — Ali
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
Steps
-
Add shrimp, carrots, mango, jalapeño, red onion and fresh cilantro to a large bowl.
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In a separate small bowl, whisk together lime juice, chili powder, cumin and salt until combined.
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Pour the lime juice mixture on top of the shrimp mixture, and toss until all of the ingredients are evenly combined.
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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.
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Serve immediately.
💰 Cost Estimate
📋 Price Breakdown (30% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| raw | 12 ounces | Rp 60.000/kg | Rp 72.000 |
| carrots | 2 medium | - | - |
| mango | 1 large | - | - |
| jalapeño | 1 large | - | - |
| diced red onion | 0.3333333333333333 cup | - | - |
| finely-chopped fresh cilantro | 0.25 cup | - | - |
| fresh lime juice | 0.3333333333333333 cup | - | - |
| guajillo or ancho chili powder | 1.5 teaspoons | Rp 8.000/100g | Rp 12.000 |
| ground cumin | 0.5 teaspoon | Rp 70.000/kg | Rp 175 |
| Kosher salt | 0.5 teaspoon | - | - |
*Estimated market prices, may vary by region
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