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Easy Shrimp Ceviche
Paleo; Free of: cane sugar, tree nuts, peanuts, corn, potatoes, coconut, eggs
Course
Salads
Cuisine
Mexican
Keyword
ceviche, paleo shrimp ceviche, shrimp salad
Prep Time
20
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
servings
Calories
123
kcal
Author
Sarah Jane Parker
Ingredients
12
ounces
small shrimp
cooked and deveined (if frozen, thaw and rinse)
1 ½
cups
chopped cucumber
1 ½
cup
chopped tomatoes
1 to 2
green onions
sliced
Zest of 1 lime
2
Tablespoons
fresh squeezed lime juice
1 ½
teaspoons
Tajin seasoning
1
teaspoon
olive oil
½
teaspoon
garlic powder
Salt and pepper
to taste
1 to 2
avocados
chopped or sliced
Instructions
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
Nutrition
Calories:
123
kcal
|
Carbohydrates:
4
g
|
Protein:
12
g
|
Fat:
6
g
|
Saturated Fat:
0
g
|
Cholesterol:
142
mg
|
Sodium:
472
mg
|
Potassium:
258
mg
|
Fiber:
2
g
|
Sugar:
0
g
|
Vitamin A:
100
IU
|
Vitamin C:
9.7
mg
|
Calcium:
92
mg
|
Iron:
1.6
mg