Easy Shrimp Ceviche (Whole30, Paleo)

This Easy Shrimp Ceviche is a delicious, fresh and healthy appetizer.

Course Appetizer, Dinner

Cuisine American, Mexican

Prep Time 15

Total Time 15

Servings people

Calories 105kcal

Author Mary Smith

Ingredients

1 lb shrimp peeled and deveined, either frozen or cooked.
½ red onion diced
1 jalapeno seeded and diced
1 cucumber diced
4 limes juiced
1 lemon juiced
1 orange juiced
½ avocado peeled, pit removed, diced
1 tomato seeded and diced
¼ cup chopped cilantro
salt to taste

Instructions

Thaw your shrimp (if using frozen) under cold running water. Remove the tails. If using raw shrimp, bring a pot of water to a boil. Cook the shrimp for 1-2 minutes, then transfer to a colander and run some cold water over them and toss to cool. If you are using pre-cooked shrimp, there is no need to cook them any further after thawing.
Chop up the shrimp into 1/2 inch pieces. Add it to a bowl along with the diced red onion, jalapeno, cucumber, and citrus juices. Stir well, then cover and place into the refrigerator for 1 hour (minimum - you can leave it there longer if needed). 30 minutes before you are ready to serve the ceviche, add in the avocado, tomato, cilantro, and salt to taste. Toss to combine and place it back into the fridge for 30 minutes (minimum).
The flavors will meld the longer it sits. I would recommend eating this ceviche within 1-2 days for freshest flavor and best results. Enjoy with some paleo chips, tostadas, tostones, or homemade plantain chips!

Notes

If you prefer to use the lime juice "cooking" method with raw shrimp, simply skip the stove cooking part. Chop up the raw shrimp and add it to a bowl with the red onion, cucumber, and citrus juices. Cover and let it sit in the fridge for 2-3 hours until the shrimp is pink and no longer opaque. Toss with remaining ingredients and let it sit in the fridge for another 30 minutes or longer. Enjoy!

Nutrition