Serve this refreshing and light shrimp ceviche as an appetizer, snack or lunch with Georgian Bay Tequila Smash™.

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes (+ 3 1/2  hours standing time)

Serves: 4


1 lb (500 g) peeled, deveined high-quality shrimp, tails removed, chopped (21-25 count)

1 1/4 cups (300 mL) lime juice, divided

3 jalapeño peppers, halved, stemmed and seeded

1 ripe mango, diced

1/2 cup (125 mL) diced red onion

1/4 cup (60 mL) finely chopped fresh cilantro

1 tsp (5 mL) chili powder

1/2 tsp (2 mL) ground cumin

1/2 tsp (2 mL) sea salt

1 bag (150 g) plantain chips


In 6-cup (1.5 L) glass bowl, combine shrimp and 1 cup (250 mL) lime juice (shrimp must be completely covered and floating freely in lime juice so shrimp can “cook” in the lime juice; if needed, add more lime juice). Cover and refrigerate for 3 to 3 1/2 hours or until shrimp are opaque through to centre and slightly firm. Drain in colander, discarding juices.

Meanwhile, preheat grill to high heat; grease grate well. Grill jalapeños for 2 to 3 minutes per side or until well marked and tender. Let cool completely; dice jalapeños.

In large bowl, stir together mango, red onion, jalapeños, remaining lime juice, cilantro, chili powder, cumin and salt; toss with shrimp until combined.

Serve ceviche with plantain chips and Tequila Smash™.

Tip: Alternatively, serve ceviche with tortilla chips, pita chips, crackers, or crostini.

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