This ceviche recipe is light, nourishing, and perfect for lunch or dinner! It’s AIP, Paleo & Whole30 compliant.
A sugar-free and satisfying ceviche recipe that is guaranteed to hit the spot. While traditional ceviche has the juice of the citrus “cook” the fish, this one boils the shrimp for a couple of minutes first to have it ready quicker and to also ensure it’s safe to eat.
Feel free to serve this with tortilla chips (plantain or cassava if AIP), or just eat it straight out of the bowl as I do!
Ingredients
- Shrimp
- Lime juice
- Avocado
- Cucumber
- Cilantro
- Red onion
- Salt
See recipe card for quantities.
Instructions
- Bring a large pot of water to a boil on high.
- Add shrimp and boil for 1-2 minutes (or until tails start to curve.)
- Strain and put shrimp in the freezer to halt further cooking.
- Chop the rest of the ingredients and put them into a mixing bowl.
- Take shrimp out of the freezer and chop it into small, bite-sized pieces.
- Add shrimp to the mixing bowl and combine well.
- Marinate for 10 minutes in the fridge (optional).
Hint: Hand squeeze your limes! Why? If you use a traditional juicer, the chance of getting unwanted rind into the juice is very likely. This creates a bitter taste that ruins the entire recipe. Trust me…I did it way too many times before finally figuring it out.
Tips & Tricks
- Chop everything into small, bite-sized pieces for maximum flavor.
- If you would prefer to allow the limes to “cook” the shrimp, combine everything into the bowl and let marinate in the fridge for a minimum of 2 hours before consuming. You’ll know it’s ready when the shrimp is opaque in color.
Recipe
Shrimp Ceviche
Ingredients
- 1 lb shrimp, tails removed
- 1½ cup fresh lime juice
- 1 avocado
- ½ cup cucumber, seeds removed and chopped
- ¼ cup cilantro, roughly chopped
- 2 tablespoon red onion, finely chopped
- 2 teaspoon salt
Instructions
- Bring a large pot of water to a boil on high.
- Add shrimp and boil for 1-2 minutes (or until tails start to curve.)
- Strain and put shrimp in the freezer to halt further cooking.
- Chop the rest of the ingredients and put them into a mixing bowl.
- Take shrimp out of the freezer and chop it into small, bite-sized pieces.
- Add shrimp to the mixing bowl and combine well.
- Marinate for 10 minutes in the fridge (optional).
Notes
- Hand squeeze your limes! Why? If you use a traditional juicer, the chance of getting unwanted rind into the juice is very likely. This creates a bitter taste that ruins the entire recipe. Trust me…I did it way too many times before finally figuring it out.
- Chop everything into small, bite-sized pieces for maximum flavor.
- If you would prefer to allow the limes to “cook” the shrimp, combine everything into the bowl and let marinate in the fridge for a minimum of 2 hours before consuming. You’ll know it’s ready when the shrimp is opaque in color.
- Serve with tortilla chips (plantain or cassava if AIP), or just eat it straight out of the bowl!
