Shrimp Ceviche

Shrimp Ceviche
Prep 45 min
Servings 4


  • 1 lb shrimp (cooked or raw), I used cooked shrimp, see note at bottom if you use raw

  • 50g red onion, thinly sliced

  • 1 small jalapeño, ribs and seeds removed, them minced 

  • 75g cucumber, diced

  • 75g roma tomato, diced

  • 1/3 cup cilantro leaves, chopped

  • 50g avocado, diced

  • 1/4 cup lime juice

  • 2 tbsp lemon juice

  • 3 tbsp orange juice

  • salt to taste


  1. Chop the shrimp and toss in a large bowl*

  2. Add the onions, jalapeño, cucumber, tomato, cilantro and avocado and mix

  3. Pour the lime, lemon and orange juice in and toss to coat. Add salt to taste.

  4. Place in the refrigerator for about 30 minutes before serving**

*If you’re using raw shrimp, toss with the lemon and lime juice first and place in the refrigerator covered until the shrimp turns pink (approximately 30 min - 2 hours). Then follow the rest of the recipe.

**If you’re not planning to serve immediately wait to add the avocado.

Nutrition Facts
Servings 4 (approx. 225g per serving)
Amount Per Serving:
Calories 154
Total Fat 3 g
Sodium 300 mg
Total Carbohydrate 7 g
Dietary Fiber 2 g
Sugars 3 g
Protein 25 g