Lunch

Mexican Shrimp Ceviche

Name: Mexican Shrimp Ceviche
Yield: 1 serving
Ingredients: 300g Boiled shrimp; 40ml Lime juice; 20g Chipotle Tabasco; 52g Avocado puree; 120g Cherry tomato; 190g Cucumber; 50g Mango; 15g Coriander; To taste Salt to taste

Prawns cured in citrus with chilli and coriander. 76 g of protein for 474 kcal.

Calories: 474kcal
Protein: 76g
Fat: 9g
Carbs: 28g

Per serving, makes 1. Published 27 August 2026.

Allergens

Crustaceans

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Mexican Shrimp Ceviche, plated and ready to serve. — The finished recipe. Mexican Shrimp Ceviche

Ingredients 1 to 6 for mexican shrimp ceviche arranged separately on a dark worktop. — Ingredients 1 to 6. 300g Boiled shrimp. 40ml Lime juice. 20g Chipotle Tabasco. 52g Avocado puree. 120g Cherry tomato. 190g Cucumber

Ingredients 7 to 9 for mexican shrimp ceviche arranged separately on a dark worktop. — Ingredients 7 to 9. 50g Mango. 15g Coriander. To taste Salt to taste

Mexican Shrimp Ceviche, preparation step 1: Chill the boiled shrimp and cut into bite-size pieces, then toss with the lime juice and a pinch of salt and leave to macerate for 10 minutes in the fridge. — Step 1. Chill the boiled shrimp and cut into bite-size pieces, then toss with the lime juice and a pinch of salt and leave to macerate for 10 minutes in the fridge.

Mexican Shrimp Ceviche, preparation step 2: Dice the cucumber, cherry tomatoes and mango small and even, chop the coriander fine, and fold everything through the shrimp along with the chipotle Tabasco. — Step 2. Dice the cucumber, cherry tomatoes and mango small and even, chop the coriander fine, and fold everything through the shrimp along with the chipotle Tabasco.

The finished mexican shrimp ceviche. — Step 3. Add the avocado puree last, folding gently so it coats without breaking down the pieces, then correct the salt and acidity and serve cold.

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Ingredients

Boiled shrimp300g
Lime juice40ml
Chipotle Tabasco20g
Avocado puree52g
Cherry tomato120g
Cucumber190g
Mango50g
Coriander15g
Salt to tasteTo taste

Method

Chill the boiled shrimp and cut into bite-size pieces, then toss with the lime juice and a pinch of salt and leave to macerate for 10 minutes in the fridge.
Dice the cucumber, cherry tomatoes and mango small and even, chop the coriander fine, and fold everything through the shrimp along with the chipotle Tabasco.
Add the avocado puree last, folding gently so it coats without breaking down the pieces, then correct the salt and acidity and serve cold.

Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.