Mexican Shrimp Ceviche Rice Bowl

Name: Mexican Shrimp Ceviche Rice Bowl
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1½ lb (680 g) large shrimp (16–20 count), peeled and deveined, halved lengthwise if very large, raw or cooked; ¾ cup (180 ml) fresh lime juice; 1 medium (300 g) English cucumber, diced into ½-inch pieces; 1 large (400 g) ripe mango, peeled, pitted, and diced into ½-inch pieces; ¼ medium (50 g) red onion, finely diced; 1 small (20 g) jalapeño, minced, seeds removed for less heat (optional); ¼ cup (10 g) fresh cilantro, roughly chopped; ½ tsp (3 g) sea salt; to taste freshly cracked black pepper; 1½ cups (300 g) long-grain white rice, rinsed until water runs clear; 2½ cups (590 ml) low-sodium chicken or vegetable broth; 1 tsp (2 g) lime zest; ¼ cup (10 g) fresh cilantro, finely chopped; 1 tbsp (14 g) unsalted butter; 2 medium (300 g) ripe avocado, halved, pitted, and sliced; ⅓ cup (80 ml) crema or sour cream, thinned with 1 tbsp lime juice if desired; 2 medium (60 g) corn tortillas, cut into thin strips and fried until crisp, or store-bought tortilla strips; 2 medium (100 g) lime, cut into wedges

From the MyKitchenBank Kitchen

A bright, refreshing rice bowl featuring tender shrimp cured in fresh lime juice and mixed with crisp cucumber, sweet mango, and red onion, served over cilantro-lime rice with avocado, crispy tortilla strips, and a drizzle of crema.

Prep: 25 min
Cook: 20 min
Wait: 30 min
Total: 1 hr 15 min
Makes: 4 bowls

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Ingredients

4 servings

For the ceviche
1½ lb (680 g) large shrimp (16–20 count), peeled and deveined, halved lengthwise if very large, raw or cooked
¾ cup (180 ml) fresh lime juice
1 medium (300 g) English cucumber, diced into ½-inch pieces
1 large (400 g) ripe mango, peeled, pitted, and diced into ½-inch pieces
¼ medium (50 g) red onion, finely diced
1 small (20 g) jalapeño, minced, seeds removed for less heat (optional)
¼ cup (10 g) fresh cilantro, roughly chopped
½ tsp (3 g) sea salt
to taste freshly cracked black pepper
For the rice
1½ cups (300 g) long-grain white rice, rinsed until water runs clear
2½ cups (590 ml) low-sodium chicken or vegetable broth
1 tsp (2 g) lime zest
¼ cup (10 g) fresh cilantro, finely chopped
1 tbsp (14 g) unsalted butter
For serving
2 medium (300 g) ripe avocado, halved, pitted, and sliced
⅓ cup (80 ml) crema or sour cream, thinned with 1 tbsp lime juice if desired
2 medium (60 g) corn tortillas, cut into thin strips and fried until crisp, or store-bought tortilla strips
2 medium (100 g) lime, cut into wedges

Equipment (6)

Large mixing bowl
Medium saucepan with lid
Cutting board
Sharp knife
Small skillet or oven-safe dish
Paper towels

Steps

Before you start

Use fresh, high-quality shrimp (preferably wild-caught); frozen shrimp that has been properly thawed works well too
Have all vegetables prepped and chilled before marinating the shrimp
Cook and cool the rice ahead if time allows
Assemble bowls just before serving so rice stays warm and toppings stay crisp

1
Cook and cool the rice
- Melt 1 tablespoon butter in a medium saucepan over medium heat.
- Add the rinsed rice and stir for about 1 minute until lightly toasted and fragrant.
- Pour in 2½ cups broth, bring to a boil, then reduce heat to low, cover tightly, and simmer for 15–17 minutes until the rice is tender and the liquid is absorbed.
- Remove from heat and let steam, covered, for 5 minutes.
- Fluff with a fork, then transfer to a bowl to cool for 5–10 minutes.
- Once cooled slightly, stir in the lime zest and chopped cilantro.
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Ready when: Rice is tender, liquid is absorbed, grains are separate and fluffy
Tip: Toast the rice briefly to enhance its flavor and prevent clumping
2
Prepare the vegetables
- While the rice cooks, dice the cucumber into ½-inch pieces, peel and dice the mango into ½-inch pieces, finely dice the red onion, and mince the jalapeño (removing seeds if you prefer less heat).
- Pat the shrimp dry with paper towels if they are raw.
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Ready when: All vegetables are evenly diced and shrimp are dry
Tip: Keep diced vegetables in a cold bowl in the refrigerator so they stay crisp
3
Make the ceviche base
- In a large mixing bowl, combine the shrimp, lime juice, sea salt, and black pepper.
- If using raw shrimp, stir gently and let sit for 15–20 minutes, until the shrimp are opaque and firm throughout; the lime juice will cure them.
- If using cooked shrimp, simply let them marinate for 10 minutes to absorb flavor.
- Add the diced cucumber, mango, red onion, jalapeño, and cilantro.
- Toss gently to combine, being careful not to break up the mango pieces.
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Ready when: Shrimp are opaque and firm; flavors are balanced and bright
Tip: Don't over-marinate; the lime juice will continue to soften the shrimp if left too long
4
Fry tortilla strips (if making fresh)
- If using fresh tortillas, cut them into thin ¼-inch strips.
- Heat a small skillet over medium-high heat with about ½ inch of oil.
- When the oil shimmers, fry the tortilla strips in batches for 1–2 minutes per batch, stirring often, until golden and crisp.
- Transfer to a paper towel to drain and cool.
- (Alternatively, use store-bought crispy tortilla strips.)
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Ready when: Strips are golden-brown and crisp
Tip: Don't overcrowd the pan; fry in batches so strips crisp evenly
5
Assemble the bowls
- Divide the warm cilantro-lime rice among four bowls, creating a slight well in the center.
- Spoon the shrimp ceviche and its juices over the rice.
- Top each bowl with sliced avocado, a drizzle of crema, a handful of crispy tortilla strips, and a lime wedge on the side.
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Ready when: Bowls are visually balanced with all components visible
Tip: Assemble just before serving so the rice stays warm and tortilla strips remain crisp

Good to know

Tips

If using raw shrimp for ceviche, ensure they are extremely fresh from a trusted fishmonger and never more than one day old; or use previously frozen shrimp that has been properly thawed. Cooked shrimp is a safer and equally delicious option.
Taste the ceviche before serving and adjust seasoning; the flavors should be bright, balanced, and slightly spicy if you included jalapeño.
For a vegetarian version, replace the shrimp with a combination of diced firm tofu (pressed and cubed) or extra cucumber, bell pepper, and radish, and marinate in lime juice and salt for 10 minutes before adding other ingredients.
Serve with lime wedges so diners can adjust the acidity to their taste; fresh lime juice is essential to the brightness of the dish.

Make ahead

The cilantro-lime rice can be made up to 4 hours ahead and stored in the refrigerator; warm it gently in the microwave before serving. The vegetables can be prepped and refrigerated separately (in airtight containers) up to 4 hours in advance. Assemble the ceviche 15–20 minutes before serving so flavors meld without the shrimp becoming too soft.

Storage & reheating

Leftover rice keeps in an airtight container in the refrigerator for up to 3 days. Leftover ceviche is best eaten within 1–2 days; store it separately from the rice and avocado. Do not freeze ceviche. Reheat rice gently in the microwave with a splash of broth or water. Assemble fresh bowls each time, using fresh avocado and crispy tortilla strips.

Substitutions

long-grain white rice → cilantro-lime cauliflower rice or a mix of white and brown rice. Adjust cooking liquid and time for brown rice or cauliflower rice; brown rice needs about 35 minutes total
ripe mango → fresh pineapple (diced into ½-inch pieces) or fresh papaya. Pineapple and papaya add similar sweetness and texture; use the same quantity
crema or sour cream → Mexican crema, Greek yogurt thinned with a splash of lime juice, or a drizzle of heavy cream mixed with lime juice. Each option has a slightly different tang; adjust to taste
large shrimp (16–20 count), peeled and deveined → cooked scallops or firm white fish (halibut, mahi-mahi) cut into bite-sized pieces. Use already-cooked seafood; raw fish also works if fresh and sushi-grade, but follow proper food-safety guidelines