Light, refreshing and healthy. Shrimp Ceviche is for those ceviche lovers who prefer a less “fishy” option of the popular dish.

Ingredients

• 1 pound of peeled, deveined, grilled shrimp
• Chili Lime Seasoning for grilling (optional)
• 1/2 cup fresh lime juice, about 3 limes
• 1/4 cup fresh lemon juice, about two lemons
• 1/3 cup fresh squeezed orange juice
• 4 whole plum tomatoes, seeds removed and diced (cherry tomatoes work well too, halved)
• 2 whole jalapeño peppers, seeds and vein removed, minced
• 1/2 cup chopped fresh cilantro
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped celery
• 1 avocado, pitted and diced
• 1/2 cup lime juice
• 1/4 cup lemon juice
• 1/3 cup orange juice
• salt to taste
• chopped mango (optional)
• tortilla chips for serving

 

Grill shrimp using the Chili Lime seasoning or Chili seasoning (you can also use no seasoning and just cook through.) See my post on Shrimp Tacos for the grilled shrimp instructions. Chop the shrimp into 1/2 inch pieces and transfer to a bowl. Set aside. In a small bowl, whisk together the lemon, lime and orange juice to combine. Pour 1/2 cup of the citrus juice over the shrimp and toss to combine. Allow the shrimp to marinade in the juice for 15 minutes.

Add the tomato, celery, jalapeño, cilantro, mango (optional) and red onion to the shrimp. Toss the ingredients to combine and allow to marinade for an additional 10 minutes. Stir in the avocado and remaining juices.

Season the ceviche with salt and pepper, to taste. Serve immediately with tortilla chips, if desired.