Shrimp Ceviche

Aug 17, 2021

shrimp ceviche


2 lb raw medium shrimp, peeled and deveined

Juice from 2 lemons

Juice from 3 limes

2 medium tomatoes, chopped

1 medium cucumber, diced

½ onion, finely chopped

1 medium jalapeno, seeded and finely chopped

½ cup fresh cilantro, chopped

½ tsp pink Himalayan sea salt

1 medium avocado


1. In a large pot, bring water to a boil. Turn heat off, add the shrimp, poach until shrimp are opaque, about 2-3 minutes. Drain shrimp and set aside to cool.

2. Chop shrimp into small pieces and place in large bowl. Add lemon juice, lime juice, tomatoes, cucumber, onion, jalapeno, cilantro, salt, and toss to combine. Cover and refrigerate for at least 1 hour and up to 4 hours prior to eating.

3. Prior to serving, dice the avocado and add to ceviche and gently combine.

Nutritional info per serving: serves 6

Calories: 177

Protein: 22 g

Fat: 5 g

Carbs: 13 g

Healthy Lifestyle

80% Nutrition, 20% Exercise

Remember, you can’t out-exercise a bad diet. A healthy lifestyle, especially for weight loss, is 80% nutrition, and only 20% exercise.

Let Betsy’s Nutritional Consulting help you begin on a journey to a healthier you. You will feel better inside and out!

Have questions? Ready to get started creating a healthier you? Ready to learn healthy eating that will last a lifetime?

Healthy Living

Recent Recipes

Slow Cooker Chicken and Wild Rice Soup

Slow Cooker Chicken and Wild Rice Soup

Ingredients 1 white onion, finely chopped 4 celery ribs, chopped 3 medium carrots, diced 8 cups chicken bone broth 2 lb boneless skinless chicken breasts 3 cups wild rice 1 tbsp rosemary, finely...

read more
Balsamic Roasted Beet Side Dish

Balsamic Roasted Beet Side Dish

Ingredients 3 large beets, scrubbed clean with green tops removed 2 tsp avocado oil 1 tsp pink himalayan salt 1 tbsp balsamic vinegar 2 tbsp chopped basil Directions 1. Heat oven to 425 F and spray...

read more
Christmas Wreath Citrus Salad

Christmas Wreath Citrus Salad

Ingredients 5 oz salad greens (any mixture) 2 navel oranges, peeled and cut into sections ⅛ cup roasted pistachios ⅛ cup pomegranates arils 2 ounces crumbled feta cheese Dressing Juice from 1 navel...

read more