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.

Carolyn Casner
Source: EatingWell.com, January 2019


Recipe Summary

10 mins
3 hrs 30 mins


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; protein 12.1g 24% DV; carbohydrates 4.1g 1% DV; dietary fiber 2g 8% DV; sugars 0.9g; fat 4g 6% DV; saturated fat 0.6g 3% DV; cholesterol 91.3mg 30% DV; vitamin a iu 224IU 5% DV; vitamin c 9.7mg 16% DV; folate 24.8mcg 6% DV; calcium 43.5mg 4% DV; iron 0.5mg 3% DV; magnesium 30.4mg 11% DV; potassium 331.5mg 9% DV; sodium 143.4mg 6% DV; thiaminmg 3% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
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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