Mango Shrimp Ceviche with Fermented Lemon

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It’s bright and fresh, full of zesty lime, fragrant fermented lemon, spicy fermented jalapeno, buttery avocado, herbaceous cilantro, and juicy mango. Enjoy this Mexican-inspired mango shrimp ceviche with potato chips and cold white wine for a perfect hot summer meal.


  • 1 pound large gulf shrimp
  • 3/4 cup lime juice
  • 1 tablespoon fermented lemon, minced*
  • 1 teaspoon fermented lemon brine*
  • 1 large mango, cubed
  • 1 cup cherry tomatoes, cut in half
  • 1/4 cup green onions, chopped
  • 1/4 cup cilantro, chopped
  • 1 avocado, sliced
  • 68 fermented jalapeno slices
  • Hot sauce
  • salt to taste
  • Toastadas
  • Potato chips


  1. Peel and devein the shrimp.
  2. Rinse the shrimp in cool water and drain thoroughly.
  3. Chop the shrimp into bite-sized pieces and add to a medium-sized bowl.
  4. Add the lime juice, fermented lemon, and fermented lemon brine to the shrimp.
  5. Stir well, coating all of the shrimp in the lime juice.
  6. Place the bowl in the fridge and let the shrimp cook in the acidic juices for 2 hours. All the shrimp should turn from translucent grey to whiteish pink.
  7. Gather and prepare the rest of the ceviche ingredients, mango, tomatoes, onions, cilantro, avocado, and jalapenos. After the shrimp has marinated, add the rest of the ingredients and mix well.
  8. Top with your favorite hot sauce and serve with potato chips or on top tostadas.


  • don’t have any fermented lemon? no worries, just leave it out. This recipe is also great with just lime juice