Shrimp Ceviche
This recipe for Shrimp Ceviche is packed full of juicy shrimp, crunchy veggies, and creamy avocado. It’s tart, bright, and a little spicy.
Servings: 6 servings
Calories: 185kcal
Ingredients
- 2 pounds cooked shrimp cooked, peeled, deveined, tail removed and chopped
- 1/2 cup red onion diced
- 1 jalapeno pepper and seeds removed then minced
- 1/2 cup cucumber diced
- 1 cup Roma tomatoes seeded and diced
- 1/2 cup cilantro leaves chopped
- 1 avocado peeled seeded and chopped
- 1/2 cup lime juice
- 1/2 cup lemon juice
- salt to taste
- tortilla chips for serving
Instructions
- Place the shrimp,onion, jalapeno, cucumber, tomatoes, cilantro and avocado in a bowl.
- Pour the lime and lemon juice over the shrimp mixture. Add salt to taste. Gently toss to coat.
- Cover the mixture and refrigerate for at least 30 minutes. Serve chilled with tortilla chips if desired.
Notes
Note ‐ If you plan to refrigerate your ceviche for longer than 30 minutes, omit the avocado and add it right before serving.
Nutrition
Calories: 185kcal | Carbohydrates: 11g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 191mg | Sodium: 862mg | Potassium: 519mg | Fiber: 3g | Sugar: 3g | Vitamin A: 784IU | Vitamin C: 27mg | Calcium: 99mg | Iron: 1mg