Mexican Shrimp Ceviche is full of avocado, tomatoes, cucumber, and tossed in a lemon and lime citrus sauce. This quick, easy, low-carb, and Whole30 dip recipe can be served with tortilla chips, on top of your favorite chicken dish, or eat it by the spoonful for dinner!
Bring a large pot of water to a boil.
Combine lime juice, lemon juice, orange juice, olive oil, shrimp and salt in a large bowl. Marinade in the refrigerator for 20 minutes.
While the shrimp are marinading, finely dice the tomatoes, cucumber, onion, and jalapeno.
Mix vegetables in with the shrimp. Marinade in refrigerator for at least another 20 minutes.
Just before serving, stir in avocado and cilantro. Serve with baked tortilla chips or over chicken and enjoy!