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
Ingredients:
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
Directions:
In a small saucepan, bring 2 cups of water to a boil.
Add shrimp to boiling water and cook for 2-3 minutes or until shrimp turn pink.
Transfer cooked shrimp to a bowl of ice water and allow to cool for 5 minutes.
Mix together remaining ingredients. Chop shrimp and add to bowl. Stir together.
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!