If you can’t afford an airplane ticket to the tropical paradise, I suggest you head out to your local grocery store and pick up a few ingredients instead.

This tropical shrimp ceviche will transport you to the beach.  I promise!  You will feel the sand between the toes and hear the sound of the waves crashing.  What are you waiting for? 

Tropical Shrimp Ceviche (adapted from Whole Foods Market recipe)


1 pound large shrimp, peeled and deveined
1/2 cup finely chopped red onion
zest of 1 lime
1/2 cup lime juice
1/4 cup chopped cilantro
2 champagne mangoes, peeled, pitted and diced
1 cup diced pineapple
2 tomatoes, cored, seeded and diced
2 jalapeño peppers, seeded and finely chopped
2 cloves garlic, finely minced
Black pepper


1.  Bring a large pot of salted water to a boil. Immerse shrimp in water for 30 seconds – long enough for the shrimp to turn pink.  Remove shrimp right away into a colander and run under cold water to stop the cooking process.  Pat the shrimp dry with a kitchen towel.

Traditionally, the seafood for ceviche is not pre-cooked.  Instead, the acid in ceviche (normally lime or lemon) cooks the protein in the fish naturally.  The reason the shrimp is cooked here is to speed up the process – you can eat this dish as soon as it chills!

2,  Remove shrimp tails and chop shrimp into bite-size pieces.  Combine shrimp with the rest of the ingredients in a large bowl.  Taste and adjust with extra lime juice, if necessary.  Cover the bowl with plastic wrap and refrigerate for 2 hours.

3.  Prior to serving, taste the ceviche one more time.  There will be quite a bit of “juice” on the bottom of the bowl.  I suggest draining the ceviche and discarding the juice.  Serve with extra cilantro and a drizzle of olive oil.

Please eat this right away and do not keep it overnight.  The shrimp will turn mushy and quite unappetizing.

What do you love in your ceviche?

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