Easy Shrimp Ceviche

Paleo; Free of: cane sugar, tree nuts, peanuts, corn, potatoes, coconut, eggs
Course Salad
Cuisine Mexican
Keyword ceviche, paleo shrimp ceviche, shrimp salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 servings
Calories 123kcal
Author Sarah Jane Parker


  • 12 ounces small shrimp cooked and deveined (if frozen, thaw and rinse)
  • 1-1/2 cups chopped cucumber
  • 1-1/2 cup chopped tomatoes
  • 1-2 green onions sliced
  • Zest of 1 lime
  • 2 Tablespoons fresh squeezed lime juice
  • 1-1/2 teaspoons Tajin seasoning
  • 1 teaspoon olive oil
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1-2 avocados chopped or sliced


  • In a large bowl, combine the shrimp, cucumber, and tomato, green onions, and lime zest. Stir to combine
  • In a small cup or bowl, stir together the lime juice, Tajin, olive oil, and garlic powder
  • Add lime juice mixture to shrimp mixture and stir to combine, add salt and pepper to taste
  • Serve ceviche topped with sliced avocado, or you can serve the avocado chopped and mixed into the salad if you're serving this ceviche immediately
  • Enjoy!
  • This salad will keep well in the fridge for 1 or 2 days if the avocado isn't mixed into the salad


Calories: 123kcal | Carbohydrates: 4g | Protein: 12g | Fat: 6g | Saturated Fat: 0g | Cholesterol: 142mg | Sodium: 472mg | Potassium: 258mg | Fiber: 2g | Sugar: 0g | Vitamin A: 100IU | Vitamin C: 9.7mg | Calcium: 92mg | Iron: 1.6mg