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May 4, 2017

Shrimp Ceviche

Nutrition Fact: As the weather gets warmer, consider a lighter option for lunch or dinner. Shrimp ceviche is a lighter meal filled with avocado, which provides heart-healthy unsaturated fats, as well as other nutrients like potassium and B vitamins!

Total Time: 2.5 hours
Makes: 8 servings

Poaching Liquid
2 quarts water
¼ cup kosher salt

1 pound raw shrimp, peeled & deveined (about 21-25 shrimp)
Juice of 2 lemons
Juice of 2 limes
Juice of 2 oranges
1 cup diced, seeded and peeled cucumbers
½ cup finely chopped red onion
2 serrano chiles, seeded and finely chopped
1 cup diced seeded tomato
1 avocado, chopped
1 tablespoon cilantro, roughly chopped, plus more leaves for garnish
¼ cup extra-virgin olive oil
¼ teaspoon kosher salt

1. Combine water and ¼ cup kosher salt into a large saucepan and bring to a boil. Add shrimp and immediately turn off the heat. Let shrimp sit for about 3 minutes. Transfer shrimp to a cutting board and let cool, about 10 minutes.
2. Once cooled, cut the shrimp into ½ inch pieces and place into a stainless steel or glass bowl. Add lemon, lime and orange juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour.
3. Stir tomato, avocado, chopped cilantro and ¼ teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving.
4. Garnish with cilantro leaves, if desired.

** Make Ahead Tip: Prepare through step 2 and refrigerate for up to 4 hours.

Nutritional Information: Calories: 169 kcal, Fat: 11g, Saturated Fat: 2g, Carbohydrates: 9g, Fiber: 2g, Protein: 9g, Sodium: 466 mg

Adapted from:

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