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Shrimp Ceviche

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Shrimp Ceviche

Course: Appetizer, Side Dish, Side/App
Cuisine: American, Mediterranean
Keyword: dairy-free, gluten-free, grain-free, one pan, seafood
Calorie: 200-300, Under 250, Under 300, Under 350, Under 400, Under 450, Under 500
Protein: 21-30g, Over 20g, Over 25g
Fiber: 0-5g
Servings: 3 servings
Calories: 234kcal


  • 12 ozs Shrimp (cooked, chopped)
  • 1 Tomato (large, diced)
  • 1 Avocado (diced)
  • 1/3 Jalapeno Pepper (seeds removed, finely chopped)
  • 1/4 cup Red Onion (finely chopped)
  • 1/4 cup Cilantro (finely chopped)
  • 2 tbsps Lemon Juice
  • 1/2 tsp Sea Salt


  • Mix all the ingredients together in a medium bowl. Adjust the seasoning to your taste and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to two days.
  • Serving Size

    One serving is equal to approximately 2/3 cup ceviche.
  • More Flavor

    Add cucumber.
  • No Lemon Juice

    Use lime juice instead.
  • No Jalapeno

    Omit or use chili flakes.
  • Serve it With

    Serve over tostadas or with tortilla chips.


Calories: 234kcal | Carbohydrates: 9g | Protein: 29g | Fat: 10g | Cholesterol: 214mg | Sodium: 541mg | Fiber: 5g | Sugar: 1g | Vitamin A: 759IU | Vitamin C: 20mg | Calcium: 94mg | Iron: 1mg

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