Shrimp Ceviche


  • 4 ounce (113.4 grams) 41/50 size shrimp
  • 2 limes, juiced and grated for zest
  • 1 tablespoon (15 ml) poblano pepper, chopped
  • 1 1/2 tablespoon (22 ml) olive oil
  • 1 tablespoon (15 ml) fresh basil, chopped
  • 1 tablespoon (15 ml) fresh cilantro, chopped
  • 1 tablespoon (15 ml) onion, chopped
  • 1/2 avocado, chopped
  • salt to taste


Combine the shrimp, lime juice and oil. Cover and let sit for a minimum of 30 minutes in the refrigerator. The acid in the lime juice essentially "cooks" the shrimp. Then add the rest of the ingredients, tossing well to coat. Enjoy!

Base recipe makes 2 servings of 5.5 oz/ 154.7 g each.

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About This Recipe

Ceviche is always delicious and easy. This recipe is made with 41/50 size shrimp, but sub any size of shrimp or any other white fish, scallops, or other preferred seafood. Enjoy the simplicity and refreshing flavor of this recipe! Buen provecho!

Recipe Macros per Serving

Protein: 9 gram(s)

Carbs: 7.9 gram(s)

Fiber: 3.6 gram(s)

Fat: 18.1 gram(s)

Calories: 220.3

Net Carbs: 4.3 gram(s)