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Easy Shrimp Ceviche

This easy shrimp ceviche has fresh cooked shrimp, crisp veggies and buttery avocado, all tossed in a tangy juice for an easy dish that is great as a dip or a light summer salad.

If you’re not a big shrimp or seafood person, I’m still quote confident you will LOVE this easy shrimp ceviche recipe. It’s seriously so simple and fool-proof to make, not to mention how perfect this goes with a side of crunchy tortilla chips. I kept this dish pretty simple (because I’m all about easy & quick recipes, but you could get a bit more creative by adding some diced jalapeño for a spicy punch, or add chopped cucumbers for an extra crunch – you really can’t go wrong!

Easy Shrimp Ceviche

  • 1 lb. raw shrimp, peeled & deveined

  • 1/2 avocado, cubed

  • 1 small roma tomato, cubed

  • 1/4 C cilantro, chopped

  • 1/4 C red onion, chopped

  • Lime juice, to taste

  • Lemon juice, to taste

  • Salt + pepper, to taste

  1. In a small saucepan, bring 2 cups of water to a boil.

  2. Add shrimp to boiling water and cook for 2-3 minutes or until shrimp turn pink.

  3. Transfer cooked shrimp to a bowl of ice water and allow to cool for 5 minutes.

  4. Mix together remaining ingredients. Chop shrimp and add to bowl. Stir together.

  5. Serve immediately with tortilla chips.

Prep time: 10 minutes | Cook time: 5 minutes

Servings: 4

Macros per serving (chips not included): 112 calories | 4g fat | 4g carbs | 15g protein

NOTES*: Leftovers can be stored in the refrigerator in an airtight container for up to 1 day.

I personally prefer the jumbo shrimp for this recipe; they taste less fishy!

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