• Courtney Ustrzycki

Recipe: Tropical Ceviche

In my opinion, ceviche is one of the easiest Mexican dishes you can make, and you can really customize it to your preference!

The base of ceviche is marinated seafood (usually white fish, octopus, shrimp, or a combination of these) in lime juice, with cucumber, onion, tomato and cilantro. Whatever else you add is up to you!

This is my tropical ceviche that I whipped up in less than 20 minutes (other than the shrimps being marinated for about 60 minutes) and lasted me 3 meals.


Mango (1)

Kiwi (1)

Pre-cooked cocktail shrimp (I used about 400g)

Limes (2)

Red onion (1)

Cucumber (1)

Tomato (2)

Bell pepper (1 each of yellow and red, but I only used half of each)

Cilantro and salt to taste


1. Finely chip red onion and squeeze fresh lime into bowl with entire contents of cocktail shrimps and let marinade in the fridge for about 60 minutes (40 more than total prep time, for chopping other ingredients)

2. Chop other ingredients into small cubes (or as you prefer)

3. Combine all ingredients (other than the cilantro and the marinading shrimp) into a bowl and mix well

4. Cook marinade (including all juices) on low heat until shrimps shrink a little more (they’re already pre-cooked so their thoroughness isn’t as crucial here)

5. Drain juices/water and cook for a few more minutes until shrimps get a little more cooked

6. Combine shrimp with other mixed ingredients and blend well. Add in cilantro and salt to taste.

7. Can be served with corn chips or tortillas as a taco


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