Shrimp Ceviche With Fruity Salsa
"Ceviche Time!? Making the most of the summer today with this recipe that I love shrimp ceviche with fruity salsa (mango, avocado, red onion, cherry tomatoes, cucumber) and marinated with Evoo, lime, fresh jalapeno and cilantro mixture! So good fresh and spicy, have it with tostadas or salty crackers, don't forget the cold beer. Have a lovely weekend"
-- @holasus
Recipe Intro From holasus
This luscious ceviche by @holasus is bursting with flavor and such a pleasing addition to any Whole30.


Prep time 1hr 15mins


  • 3 jalapeno chilies, 1 finely diced
  • 1 bunch cilantro
  • Extra-virgin olive oil
  • 3 limes, juiced
  • Salt
  • 1 pound cleaned jumbo shrimp
  • 1/ 2 red onion, minced
  • 1 mango, finely diced
  • 1/ 2 cucumber, finely diced
  • 1 cup cherry tomatoes, cut into quarters
  • 1 tomato, finely diced
  • Black pepper
  • Tostadas
  • 1 cup garlic mayonnaise


  • Step 1

    To make shrimp ceviche: blend 2 jalapeño chillies, 1/2 cup cilantro, a drizzle of extra virgin olive oil, lime juice and a pinch of salt until you get a smooth green marinade. In a bowl add your shrimp and half of the minced red onion. Pour the lime-jalapeño marinade over the shrimp. Cover bowl with cling film and let it marinate for 1 hour in the fridge.

  • Step 2

    To make pico de gallo: Mix the diced jalapeno, mango, cucumber, cherry tomatoes and diced tomato with the remaining red onion and lime juice, a drizzle of extra virgin olive oil, a pinch of salt and coarse black pepper. Mix everything and set aside.

  • Step 3

    To make your tostadas: spread garlic mayo over the tostadas. Spoon the ceviche mixture on top, then the marinade. Garnish with pico de gallo, fresh cilantro and a pinch of maldon salt.