Shrimp ceviche

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A bright and fresh summer appetizer to serve for the family or a crowd. 



  • 320 g of raw shrimp
  • 2 lemons, juiced
  • 3 limes, juiced
  • 2 oranges, juiced
  • 1 red onion, finely diced
  • 1 jalapeno, finely diced
  • 1 mango, finely diced
  • 1 red bell pepper, finely diced
  • Flour tortillas
  • 1/4 cup chopped cilantro
  • 2 tablespoons chilli lime seasoning


  1. Start by slicing up your shrimp into fine pieces and placing them into a bowl.
  2. Squeeze over citrus juices from your lemons, limes and oranges, making sure to cover all the shrimp. If not covered, add some more citrus, and place in the fridge for 20 minutes.
  3. Finely dice the onion, jalapeno, mango and bell pepper.
  4. Add the product to the mix and let it sit for 20 minutes in the fridge.
  5. While it is sitting, slice the tortillas with a three-inch ring and place them in a mini muffin tin. Place in the oven at 350° F and bake until tortillas turn into golden cups about 10 to 15 minutes. 
  6. Chop cilantro and mix in the bowl with the chilli lime seasoning. Taste and adjust salt seasoning. TIP: You can do so many fun things to make this extra special - if you want it extra creamy, you can add some avocado. If you want it spicier, add a chipotle crema over the top. If you like a BBQ feeling, you can char the mango on the grill. 
  7. Fill up the tortillas cups, top with chilli lime seasoning and enjoy!

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