Shrimp Ceviche 4 Ways

Cool down with 4 refreshing ceviches with flavors that include mango, pineapple, avocado and jalapeño.


  • 1 pound peeled and deveined shrimp, chopped
  • 1/2 cup finely chopped white onion
  • 2 1/2 cups lime juice, divided
  • Salt
  • Minced Jalapeño
  • 3/4 cup cucumber, finely chopped
  • 3/4 cup Roma tomatoes, finely chopped
  • 1/4 cup finely chopped cilantro
  • Cooking oil
  • Mini tortillas


  1. In a large bowl, add the shrimp, onion and half of the lime juice. Cover with plastic wrap and refrigerate for 2 hours.
  2. Remove plastic and drain the lime juice.
  3. Add the remaining lime juice, jalapeños, cucumber, tomatoes, cilantro and salt to taste. Mix well.
  4. In a large dutch oven heat oil to 375* F. Using a metal scooper carefully dip the tortilla 'cup' into the oil. Remove until golden crispy to a paper towel lined plate.
  5. Fill tortilla cups with ceviche mixture.