A lime-juice marinade "cooks" the raw shrimp in this classic ceviche. For a refreshing update, this one is served with a salsa made from creamy avocado, juicy tomato and tangy cilantro. Source: EatingWell.com, January 2019

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Combine shrimp and lime juice in a medium nonreactive bowl. Refrigerate until opaque, 3 to 4 hours.

  • Using a slotted spoon, transfer the shrimp to a large bowl, reserving the lime juice. Add tomato, avocado, chile, cilantro and salt; stir to combine. Add 1 to 3 tablespoons of the reserved lime juice to taste.

Nutrition Facts

95 calories; 4 g total fat; 0.6 g saturated fat; 91 mg cholesterol; 143 mg sodium. 331 mg potassium; 4.1 g carbohydrates; 2 g fiber; 1 g sugar; 12.1 g protein; 224 IU vitamin a iu; 10 mg vitamin c; 25 mcg folate; 44 mg calcium; 1 mg iron; 30 mg magnesium;

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Rating: 5 stars
A recipe true to the original I microwaved the shrimp for a couple of minutes to avoid raw pieces and accelerate the process since I was in a hurry. I also added some chopped red onion for color and taste. Read More