top of page
  • Writer's pictureDietitianWhitney

Shrimp Ceviche

Updated: Feb 9, 2021

Servings: 4


1 pounds cooked shrimp, peeled and deveined

Juice of 2 lemons

Juice of 2 limes

Juice of 2 oranges

1/2 cucumber, seeded and small diced (about 1/4 inch)

1/2 red onion, finely diced

1-2 jalapeno peppers (depends how spicy you like things), seeded and finely diced

1 avocado, seeded and diced

1 cup tomato, seeded and finely diced

1 TBSP cilantro, finely chopped

1/4 cup olive oil

1/2 tsp kosher salt


  1. Chop the shrimp into 1/2-inch pieces and place in a medium bowl.

  2. Add lemon, lime and orange juice.

  3. Stir in cucumber, onion and peppers. Refrigerate for 1 hour.

  4. Stir tomato, avocado, chopped cilantro, oil and salt into the shrimp mixture.

  5. Let stand at room temperature for 30 minutes before serving.

  6. Garnish with cilantro leaves and serve with tortilla chips, if desired.

0 views0 comments

Recent Posts

See All
bottom of page