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; total fat 4g 6% DV; saturated fat 0.6g; cholesterol 91mg 30% DV; sodium 143mg 6% DV; potassium 331mg 9% DV; carbohydrates 4.1g 1% DV; fiber 2g 8% DV; sugar 1g; protein 12.1g 24% DV; exchange other carbs 1; vitamin a iu 224IU; vitamin c 10mg; folate 25mcg; calcium 44mg; iron 1mg; magnesium 30mg; thiaminmg.

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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