Whole30 Classic Shrimp Ceviche
Elevate your appetizer game with this refreshing and zesty Whole30 Classic Shrimp Ceviche! Bursting with vibrant flavors, this healthy recipe “cooks” tender shrimp in freshly squeezed lime juice for a light, citrusy base. Balanced with the crunch of cucumber and red onion, the sweetness of roma tomatoes, the creamy richness of avocado, and the subtle heat of jalapeño, every bite is a perfect symphony of textures and flavors. Freshly chopped cilantro ties it all together, while a drizzle of olive oil adds a touch of indulgence. Ready in just 30 minutes with zero cooking time, this gluten-free, dairy-free, and Whole30-compliant ceviche is ideal as a light appetizer or a refreshing side dish. Serve it chilled and let its bold, tropical flavors shine—perfect for summer gatherings, dinner parties, or a quick, guilt-free weeknight treat!
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Recipe Information
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 1 cup lime juice, freshly squeezed
- 0.5 cup red onion, finely chopped
- 1 cup roma tomatoes, diced
- 1 cup cucumber, diced
- 1 jalapeño, finely chopped
- 0.5 cup cilantro, freshly chopped
- 1 avocado, diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Begin by preparing the shrimp. Chop the raw shrimp into small, bite-sized pieces and place them in a large bowl.
Pour the freshly squeezed lime juice over the shrimp, ensuring they are fully submerged. This citrus bath will 'cook' the shrimp through the acid in the lime juice.
Cover the bowl with plastic wrap and refrigerate for 15-20 minutes, stirring occasionally to ensure even 'cooking' by the lime juice.
While the shrimp is marinating, finely chop the red onion, dice the roma tomatoes and cucumber, and finely chop the jalapeño (be sure to remove seeds if you prefer less heat). Also, chop the cilantro and dice the avocado.
After the shrimp have turned pink and opaque, indicating they are 'cooked,' drain off excess lime juice, keeping about 1/4 cup back with the shrimp.
Add the chopped onion, tomatoes, cucumber, jalapeño, and cilantro to the drained shrimp.
Gently fold in the diced avocado, trying not to mash it.
Season the ceviche with salt, black pepper, and olive oil, stirring gently to combine.
Refrigerate for another 10 minutes to let the flavors meld together before serving.
Serve chilled in small bowls or on individual serving plates, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
1030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2926 mg | 127% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 19.7 g | ||
| Protein | 120.4 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3552 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.
