Ceviche & Lime Tortilla Chips

March 17, 2022

Ceviche & Lime Tortilla Chips

The suns coming out and the snow is melting here in British Columbia, and we have a simple and bright dish to match the occasion. Dust off those picnic blankets and head outside with some chilled Cucumber Mint Cider, this easy ceviche snack, and all the lime tortilla chips you can handle.

Did we mention, the chips are homemade? Check out the recipe below!




  • 200g fresh shrimp, deveined, shells removed and chopped (you can also use precooked shrimp)*
  • 3/4 cup lime juice
  • 1/2 orange juice
  • 1/2 cup cucumber, small dice
  • 1/2 cup red onion, small dice
  • 1/2 cup mango, small dice
  • 1 jalepeno, finely diced
  • 1/8 tsp citric acid
  • 1/2 tsp white pepper
  • 1/2 tsp garlic powder

Lime Tortilla Chips

  • citric acid, to taste**
  • 1 tbsp salt
  • 1 lime, zested zest
  • corn tortilla
  • canola oil for frying




  1. Mix shrimp with 1/2 cup of lime juice and 1/2 cup orange juice. Stir until evenly coated in a place in a shallow bowl so the shrimp is evenly touching liquid. This is how the raw shrimp will be "cooked." Cover and place in the fridge for 20-25 minutes.
  2. Meanwhile chop all the veggies and fruit. 
  3. Once the shrimp has "cooked", strain the excess liquid.
  4. In a clean bowl mix the shrimp with 1/4 cup lime juice, cucumber, mango, red onion, jalapeño, citric acid, white pepper, and garlic powder.
  5. Serve with lime tortilla chips

Tortilla Chips

  1. Heat canola oil on medium heat.
  2. Mix lime zest and salt until it's incorporated and crumbly.
  3. Cut corn flour tortilla into 1/8th triangle slices (like a pizza).
  4. Once hot, add about 7-10 slices of corn flour tortilla chips to the hot oil. It will slowly start to sizzle. Keep them mixing slowly in the oil. 
  5. They will be ready when you mix them and they make a crunchy sound as they touch each other- as chips do when you pour them out of a bag. Roughly about 2 minutes in the oil and when they are lightly golden.
  6. Remove them from the oil and drain them on a paper towel.
  7. Sprinkle with the a pinch of lime zest and salt mixture and citric acid. 
  8. Remaining lime zest and salt mix can be stored in the fridge up to one week. 


*If using precooked shrimp, simply skip the "cooking" step and mix in citrus juices when combining all of the ingredients in step 4. You can do a combination of lime and orange juice or just lime juice.

**Citric acid is powerful so use sparingly. A little goes a long way so start slow and add more as you desire. 

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