Low Fat Classic Shrimp Ceviche
Bright, fresh, and bursting with zesty flavors, this *Low Fat Classic Shrimp Ceviche* is the ultimate guilt-free appetizer or light meal. Featuring tender shrimp marinated in a vibrant blend of lime and lemon juice, this recipe is paired with a medley of crisp vegetables like cucumber, Roma tomatoes, and red onion, with jalapeño adding just the right amount of kick. The dish is finished with creamy avocado and fragrant cilantro for a beautifully balanced bite. Ready in under an hour and naturally low in fat, this ceviche uses a quick boil-and-marinate technique to ensure perfectly cooked shrimp every time. Serve it chilled alongside tortilla chips, atop crisp lettuce leaves, or enjoy it straight up for an elegant, refreshing dish perfect for any occasion. Whether you're entertaining or simply craving a fresh seafood fix, this healthy shrimp ceviche is a true crowd-pleaser!
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Recipe Information
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 0.75 cup fresh lime juice
- 0.25 cup fresh lemon juice
- 0.5 cup red onion, finely chopped
- 1 cup Roma tomatoes, diced
- 1 cup cucumber, peeled, seeded, and diced
- 1 jalapeño pepper, finely chopped
- 0.5 cup cilantro, finely chopped
- 2 cloves garlic, minced
- 1 avocado, diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by preparing the shrimp. Bring a pot of water to boil and add the shrimp. Boil for 1-2 minutes or until they just turn opaque. Quickly transfer them to an ice bath to stop the cooking process. Once cooled, drain and chop the shrimp into small pieces.
In a large glass or ceramic bowl, combine the prepared shrimp, lime juice, and lemon juice. Stir well to ensure all the shrimp pieces are submerged in the citrus juice. Cover and refrigerate for approximately 30 minutes to allow the flavors to meld.
While the shrimp is marinating, prepare the vegetables. Finely chop the red onion, jalapeño, and cilantro. Dice the Roma tomatoes, cucumber, and avocado.
After the shrimp has marinated, add the chopped red onion, diced tomatoes, diced cucumber, chopped jalapeño, chopped cilantro, and minced garlic to the shrimp and citrus mixture. Gently stir to combine all ingredients.
Add salt and black pepper to taste, and fold in the diced avocado carefully to avoid mashing.
Serve the ceviche chilled in small bowls or glasses, garnished with additional cilantro if desired. This dish pairs well with tortilla chips, on lettuce leaves, or simply on its own.
Nutrition Facts
Calories |
123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 478 mg | 21% | |
| Total Carbohydrate | 9.6 g | 3% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 3.0 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 78 mg | 6% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 530 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
