Low Sodium Classic Shrimp Ceviche
Bursting with bright, zesty flavors and a satisfyingly fresh crunch, this Low Sodium Classic Shrimp Ceviche is a guilt-free twist on a beloved Latin American dish. Made with tender shrimp "cooked" in tangy lime and lemon juice, this recipe keeps sodium levels in check without compromising on taste. Diced Roma tomatoes, cucumber, jalapeño, and creamy avocado add vibrant textures, while cilantro and a hint of garlic infuse each bite with aromatic brilliance. Perfect as a light appetizer or a healthy snack when served with crunchy tortilla chips or crisp lettuce leaves, this no-cook recipe is a breeze to prepare in just 20 minutes, plus marinating time. Whether you're watching your sodium intake or simply craving something fresh and flavorful, this ceviche is a citrusy delight that will liven up any occasion.
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 1 cup Fresh lime juice
- 0.5 cup Fresh lemon juice
- 0.5 cup Red onion, finely chopped
- 2 pieces Roma tomatoes, diced
- 1 cup Cucumber, peeled, seeded and diced
- 1 piece Jalapeño, seeded and finely chopped
- 0.5 cup Fresh cilantro, chopped
- 1 piece Avocado, diced
- 1 clove Garlic, minced
- 0.25 teaspoon Black pepper, freshly ground
Instructions
Chop the peeled and deveined shrimp into 1/2 inch pieces.
In a large glass or ceramic bowl, combine the shrimp, lime juice, and lemon juice, ensuring that the shrimp is fully submerged.
Cover the bowl with plastic wrap and refrigerate for about 45-60 minutes until the shrimp is opaque and thoroughly 'cooked' in the citrus juices.
While the shrimp is marinating, prepare the vegetables: finely chop the red onion, dice the tomatoes and cucumber, seed and chop the jalapeño, and mince the garlic.
Once the shrimp is ready, drain it through a sieve, discarding the marinade to avoid unwanted acidity.
In a large mixing bowl, combine the 'cooked' shrimp, red onion, tomatoes, cucumber, jalapeño, cilantro, garlic, and black pepper.
Gently fold in the diced avocado to avoid mashing it.
Taste and adjust the seasoning with additional lime juice or pepper if necessary.
Serve the ceviche cold with tortilla chips or on lettuce leaves as a refreshing appetizer.
Nutrition Facts
Calories |
922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 565 mg | 25% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 22.8 g | ||
| Protein | 120.6 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 537 mg | 41% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3572 mg | 76% | |
*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.
