Mexican Shrimp Ceviche with Avocado is a refreshing low-carb, gluten-free, dairy-free, sugar-free, Paleo, and Whole30 appetizer recipe for these warmer months!  Serve it with tortilla chips, on top of your favorite chicken dish, or eat it by the spoonful for lunch or dinner! 

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For some reason, every time we eat out at a fancier Mexican restaurant and ceviche is on the menu, I just HAVE to order it!

Whether bass, sole, or shrimp ceviche with avocado… you bet I am going to have an order of this light and low-carb dish.

If you go to order ceviche on the menu, please be aware of where you are and if the fish is as fresh as possible.   Coastal towns are definitely best!  (After all, you are consuming fish that has not been cooked by heat!)

Is the Shrimp Raw in this Ceviche recipe?

While most ceviche recipes start with raw fish and then the citrus juices “cook” the seafood, this Mexican Shrimp Ceviche recipe actually instructs you to boil the shrimp for 1-2 minutes before making the ceviche.

This step ensures your shrimp are cooked all of the way through and any potentially bad bacteria has been killed.

What ingredients are in this Shrimp Ceviche with Avocado?

The primary ingredients in this Mexican shrimp ceviche are shrimp and citrus juices.

But it is also loaded with a bunch of low-calorie and low-carb vegetables:

• Avocado
• Tomatoes
• Red Onions
• Cucumbers

How Many Calories are in this Mexican Shrimp Ceviche Recipe?

Besides being gluten-free, dairy-free, sugar-free, and low-carb, this Shrimp Ceviche with Avocado is also low in calories!

Coming in at only 133 calories/serving, this simple appetizer or main dish is loaded with veggies and seafood, making it an awesome low-calorie recipe.

How Can You Evolve this Mexican Shrimp Ceviche with Avocado recipe?

I would try not to veer too far off the path of this recipe, however, if you want to change it up a bit you can try:

• Adding more veggies to give it a higher veggie:shrimp ratio.
• Use cherry tomatoes, vine-ripened tomatoes, or roma tomatoes.
• Feel free to leave out the cilantro if it’s not your jam! (Granted, this gives the dish a lot of its traditional flavor!)

5 from 1 vote

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Mexican Shrimp Ceviche with Avocado

Mexican Shrimp Ceviche with Avocado is a refreshing low-carb, gluten-free, dairy-free, sugar-free, Paleo, and Whole30 appetizer recipe for these warmer months!  Serve it with tortilla chips, on top of your favorite chicken dish, or eat it by the spoonful for lunch or dinner! 

Course Appetizer, Main Course, Snack

Cuisine Mexican, Seafood

Prep Time 20 minutes

Total Time 40 minutes

Servings 8 servings

Calories 133 kcal

Author London

Ingredients

• 1 lb. shrimp peeled, deveined,
• ½ cup lime juice
• 2 Tbsp. lemon juice
• ¼ cup orange juice
• 2 Tbsp. olive oil
• ½ cup red onion finely diced
• 1 jalapeno seeded, finely diced
• 1 cup tomatoes finely diced
• 1 cup cucumber finely diced
• 1 cup avocado finely diced
• ½ cup cilantro finely chopped
• ½ tsp. salt

Instructions

1. Bring a large pot of water to a boil.

2. Add shrimp to boiling water and cook for 1-2 minutes, or until shrimp turn a light pink color and are cooked through.
3. Immediately remove shrimp so they stop cooking. Once shrimp are cool enough to touch, cut shrimp into bite-sized pieces.
4. In a large bowl combine lime juice, lemon juice, orange juice, olive oil, and salt. Add shrimp and marinade in refrigerator for 20 minutes.
5. Mix in diced onion, jalapeno, tomatoes, and cucumber. Marinade in refrigerator for at least another 20 minutes.
6. Just before serving, stir in avocado and cilantro. Serve with tortilla chips or over chicken and enjoy!

Nutrition Facts

Mexican Shrimp Ceviche with Avocado

Amount Per Serving

Calories 133 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 1g 5%

Cholesterol 142mg 47%

Sodium 563mg 23%

Potassium 241mg 7%

Total Carbohydrates 5g 2%

Dietary Fiber 1g 4%

Sugars 1g

Protein 12g 24%

Vitamin A 6.1%

Vitamin C 23.6%

Calcium 9.1%

Iron 7.8%

* Percent Daily Values are based on a 2000 calorie diet.

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