Easy Shrimp Ceviche Recipe

It doesn't get easier than this Shrimp Ceviche Recipe! It's bursting with fresh flavor and there's no cooking required! Serve as an appetizer or in tacos or lettuce wraps!

📝 Ingredients

• 1 lb. large or jumbo shrimp (fresh shrimp is preferred; follow package instructions to thaw if frozen)
• 1/2 teaspoon kosher salt (to taste)
• 1/4 teaspoons black pepper
• 1 tablespoon lime zest
• 1/2 cup fresh lime juice (about 4-6 large limes)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 cup fresh orange juice (1 large orange or (4) mandarins)
• 1 medium mango (pitted, peeled and chopped)
• 1 large avocado (pitted and chopped)
• 1 small red bell pepper (seeded and chopped)
• 1/2 small red onion (chopped)
• 1/2 cup chopped cilantro

👨‍🍳 Instructions

1. 1Skip this step if your shrimp is peeled and deveined. Peel and devein the shrimp by separating the shell from the underside of the shrimp and removing it. Using kitchen shears, cut along the top middle of the shrimp from the head to tail to expose the membrane and remove it.
2. 2Chop the shrimp into 1/2" chunks and place in a medium bowl. Add the salt and pepper and toss gently to combine, then add the lime, lemon and orange juice and stir gently, making sure that the shrimp is submerged in the citrus juice. Cover the bowl with plastic wrap and refrigerate for 30 minutes and up to 2 hours, stirring occasionally. When the shrimp is "cooked", it will be opaque (white or pink depending on its original color).
3. 3Do not drain the liquid from the shrimp! Add the mango, avocado, bell pepper, red onion and cilantro and toss to combine. Adjust the seasoning as needed, then serve and enjoy!