Recipe Challenge: Shrimp Ceviche

Many of our patients have been making ceviche for a light, summer meal and we wanted to share a great recipe that is super easy to make but still feels fancy and exotic.

Serves 4


2 quarts water

1/4 cup salt

1/2 lb raw shrimp (21-25 per pound), peeled and deveined

juice of 2 lemons and 2 limes

1/2 cup diced seeded peeled cucumber

1/4 cup finely chopped red onion

1 serrano chile, seeded and finely chopped

1/2 cup diced seeded tomatoes

1/2 avocado, chopped into 1/2 inch pieces

Roughly chopped cilantro leaves, per taste

1/8 cup extra virgin olive oil

1/8 tsp kosher salt


1. Combine 1/4 cup salt and water in a large saucepan. Bring to a boil over high heat. Add shrimp and immediately turn off heat, sitting for about 3 mins. Transfer to a cutting board and let cool for about 10 mins.

2. Chop shrimp into 1/2 inch pieces and place in a nonreactive bowl. Add citrus juices and stir in cucumber, onion, and chiles. Refrigerate for 1 hour.

3. Stir tomato, avocado, chopped cilantro, oil, and rest of salt into the shrimp mixture. Let stand at room temperature for 30 mins before serving, then garnish with cilantro. 

Nutrition facts (per serving or 1/4 recipe):  171 calories, 9g fat, 7g carbs, 7g protein

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