Ceviche is a light and tasty citrusy fish salad-like Peruvian dish. Usually made with raw fish and the citrus ends up cooking the fish. But I like to use cooked shrimp or prawns. It is absolutely delicious and so healthy. Serve with tortilla chips to scoop up all that goodness! I am sure you will love this one.
Shrimp Ceviche
Super easy, healthy and bursting with flavour Shrimp Ceviche. Low Cal, Low Carb and nutritious!
- Prep Time: 20mins
- Total Time: 20 minutes
- Yield: 8 1/2 cup servings 1x
- Method: Easy
- Cuisine: peruvian
- Diet: Low Calorie
Ingredients
Scale
- 1 pound fresh baby shrimp
- 1 medium cucumber diced
- 1 medium tomato diced
- 1 medium avocado*, diced
- 1 green pepper**, diced, organic recommended
- ½ red onion, diced
- 3 cloves of fresh garlic, minced
- 4 tbsp fresh cilantro leaves, chopped
- Juice 1 lemon
- Juice of 2 limes
- Add salt and pepper to taste
Instructions
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Cut all of your veggies and shrimp. Heads up… be sure you cut everything so that they’re all about the same size.
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Combine all ingredients in a serving bowl.
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Mix well and chill in the refrigerator for 30 minutes before serving.
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You’re done! Yes it is that simple
Notes
This recipe is also great with fully cooked, devained and peeled prawns
If you plan to marinade for more than 30mins I would suggest adding chopping the avacado about 10 mins before serving.
Serve with tortilla chips for dipping
