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Recipe of the Week - Shrimp Ceviche


Have you had ceviche? Perhaps you don't know what it is but maybe you’ve seen it on the menu at a Latin American restaurant. It’s usually in the appetizer section. Ceviche is seafood poached in citrus juice. I fell in love with it in Mexico and ate it for lunch every day while on vacation. Today, I’m going to teach you to make a simple shrimp ceviche with plenty of fresh produce. This South American dish may look intimidating but if you can juice some limes and do some chopping you’ll be fine. You may have to peel and devein shrimp but you can always buy your shrimp raw but prepped. Remember whatever type of shrimp you use to make sure there’s no shell and that includes the tail bit. I’m going to be poaching raw shrimp in citrus for this dish but realize that’s not for everyone. If you’re pregnant, have a compromised immune system, or are grossed out by raw shrimp, you can poach your shrimp in boiling water. Make sure to let your shrimp cool before adding to the ceviche base. You can even toss in cooked cocktail shrimp that you thawed out of the freezer. If you’re not citrus poaching your shrimp, I’d let the cooked shrimp and produce sit in the fridge all mixed together for 5-10 minutes before you serve. So here’s how I poach the shrimp… Juice some limes, you’ll need about ½ cup for ½ pound of shrimp which makes 2 servings. Scale up or down from there for your needs. Use fresh citrus for this if you can but you still won’t hate your life if you use bottled lime juice. You’ll be using about half of the juice to poach the shrimp and the remainder as a dressing for the ceviche. Cut up the shrimp into small bite size bits. Toss into a glass dish and cover with half of your lime juice, mixing well. Make sure all your shrimp are covered in juice, add more juice if needed. Cover the dish and stick in the fridge for 30 minutes. You’ll notice your shrimp changing color as the citrus poaches the meat. While the shrimp is poaching, prep your produce. Prep and chop your avocado, cucumber and pepper, half your grape tomatoes, dice your onion and jalapeno, remove the cilantro leaves from the stem and give them a rough chop. Mix your produce together with the remaining lime juice and toss it in the fridge until the shrimp are finished. After 30 minutes of poaching in the fridge, your shrimp should be ready. Add your shrimp to the ceviche base and mix well. Salt & pepper to taste.


Coming in with over 20g of protein in under 300 calories, this seafood dish is a healthy, tasty, and easy addition to your next Taco Tuesday. Serve in a glass like a shrimp cocktail or with tortilla chips. Use this recipe as a guide to make this dish something you love.

Ingredients: (2 servings)

8oz shrimp - raw, peeled & deveined

1 cucumber - chopped

1 pint grape tomatoes - halved

1 avocado - peeled & chopped

1 bell pepper - chopped

1 jalapeno - diced

1/2 small red onion - diced

1/2 cup fresh lime juice

1/4 cup cilantro leaves - chopped

Salt & pepper to taste



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