Shrimp Ceviche

Briefly poached shrimp marinated in lime juice with tomato, cucumber, red onion, jalapeno, cilantro and avocado. Bright, cool and ready in 45 minutes. Serves 6.

Naturally gluten-freeDairy-freeKetoLow-carbPaleoNo added sugar

Contains: shellfish, wheat. Based on the ingredients as written; check package labels, which can change.

  • Prep 25 min
  • Cook 2 min
  • Marinate 20 min
  • Total 47 min
  • Yield 6 servings
  • Level Easy

Updated

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Glass bowl of shrimp ceviche with lime, tomato, cucumber, red onion, avocado and cilantro

Ceviche is seafood "cooked" in citrus juice, popular all along the Mexican and Latin American coasts. Lime juice alone does not kill bacteria, so this version poaches the shrimp for a minute first, then marinates them in lime for flavor.

Serve it with tortilla chips or tostadas as an appetizer.

Instructions

  1. Poach. Drop the shrimp into boiling salted water for 1 minute, just until pink, then into ice water. Drain and chop into bite-size pieces.
  2. Marinate. Toss the shrimp with the lime juice and salt and refrigerate 20 minutes.
  3. Mix. Fold in the tomatoes, cucumber, onion, jalapeno and cilantro. Add the avocado just before serving.
  4. Serve. Serve cold with tortilla chips or tostadas.

Nutrition per serving (estimated)

130Calories
8 gCarbohydrates
3 gFiber
5 gNet carbs
17 gProtein
4 gFat

Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

KetoLow-carbGluten-freeDairy-freePaleo-friendlyNo added sugar

Tips

  • Rinse the diced red onion to soften its bite.
  • Ceviche is best within a few hours of making.

Storage and leftovers

Make ahead

Ceviche is best within a few hours of making. Keep it cold and eat it the same day.

Questions about this recipe

Does lime juice cook shrimp?
It changes the texture but does not kill bacteria, so we poach the shrimp first.
Can I make ceviche ahead?
Up to 4 hours; add the avocado just before serving.

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