Tropical Cilantro Jalapeno Shrimp Ceviche

About This Recipe

Bursting with tropical flavors and a playful kick, this Tropical Cilantro Jalapeño Shrimp Ceviche is not only a delight to the palate but also a celebration of fresh ingredients.

Derived from the ancient tradition of preserving fish in citrus juices, ceviche has evolved over centuries, particularly in coastal Latin American countries where seafood is abundant and varied. With each bite, you can appreciate not just the flavor but the rich cultural history that envelops this dish.

• Enjoy a glass of aromatic Sauvignon Blanc to elevate the zesty notes, or reach for a light Mexican lager that will cleanse the palate between bites.
• Serve alongside a simple green salad tossed with citrus vinaigrette for a refreshing foil to the heat.
• Grilled vegetables add smoky depth and make the meal feel more substantial without overshadowing the ceviche’s brightness.

• Swap the shrimp for scallops or a firm white fish like mahi-mahi or tilapia to explore different textures and flavors.
• Try adding diced papaya or another tropical fruit for a subtly different sweetness.
• Incorporate a dash of hot sauce if you crave extra heat that complements the jalapeño.

• Allow the shrimp to marinate in the citrus juice for at least 30 minutes (or longer for a firmer texture) so the flavors meld beautifully.
• Check the shrimp halfway through marinating to ensure each piece is evenly coated and the citrus is fully integrating.
• Hold the avocado until just before serving to keep its vibrant color and creamy texture intact.

Mealtime: Appetizer, Snack, Lunch

Cuisine: Mexican, Latin American, Caribbean

Dietary Preferences: Pescatarian, Gluten-Free

Cooking Time: Under 15 Minutes

Difficulty Level: Beginner

Seasonal Preference: Summer BBQ, Picnic

Nutritional Information (per serving)

Per serving:

Ingredients

• 1 lb shrimp, peeled and deveined (450g)
• 1/2 cup fresh lime juice (120mL)
• 1/2 cup diced pineapple (75g)
• 1/2 cup diced mango (75g)
• 1/4 cup chopped fresh cilantro (15g)
• 1/4 cup diced red onion (40g)
• 1 jalapeño, finely chopped (about 15g)
• 1 teaspoon salt (5g)
• 1/2 teaspoon black pepper (1g)
• 1 avocado, diced (150g)
• 1 cup tortilla chips, for serving (100g)

Utensils

• Mixing bowl
• Plastic wrap
• Knife
• Cutting board
• Measuring cups
• Measuring spoons
• Serving dish
• Spoon or spatula
• Colander or strainer

Step by Step Instructions

1. Start by placing the peeled and deveined shrimp in a bowl.
2. Pour the fresh lime juice over the shrimp, ensuring they are fully submerged.
3. Cover the bowl with plastic wrap and refrigerate for about 30 minutes, allowing the shrimp to marinate until they turn pink and opaque.
4. While the shrimp are marinating, prepare the pineapple and mango by dicing them into small pieces.
5. Chop the fresh cilantro and red onion, and finely chop the jalapeño, discarding the seeds if you prefer less heat.
6. Once the shrimp have finished marinating, drain off any excess lime juice.
7. Add the diced pineapple, mango, chopped cilantro, diced red onion, jalapeño, salt, and black pepper to the bowl with the shrimp.
8. Gently toss all the ingredients together until they are well combined.
9. Finally, before serving, add the diced avocado and carefully mix to avoid mashing it.
10. Serve the ceviche with tortilla chips on the side for dipping.

Variations & Serving Suggestions

• Trade the pineapple and mango for fresh peaches or watermelon to give the ceviche an extra juicy burst of sweetness.
• Add a splash of coconut milk for a silky finish, then sprinkle toasted coconut flakes on top for crunch and aroma.
• Present it in small cups or hollowed-out avocado halves, and serve with crispy tortilla chips or lettuce leaves for scooping; pair with a chilled gazpacho for a refreshing summer combo.