Shrimp Ceviche

This recipe makes a fabulous appetizer, but try it for lunch too.

Shrimp Ceviche
Servings: 4 Prep 15 mins Chill 30 mins


  • 12 ounces shrimp in shell (16)
  • 3/4 cup lemon juice
  • 1/2 cup olive oil
  • 1 habanero chile, finely chopped (optional)
  • 1 teaspoon honey
  • 1/4 cup red onion, finely sliced
  • 2 tablespoons cilantro, finely chopped
  • Salt and pepper, to taste
  • 1/4 cup chopped avocado
  • Baked corn tortilla chips
  • Salsa

Make It

1. In a pot, boil the shrimp until pink. Remove from heat, strain, and cool down by running cold water on them.

2. In a large bowl, mix lemon juice, olive oil, chile, honey, onion, cilantro, salt, and pepper until honey dissolves.

3. Add the shrimp to the marinade and let the flavors blend together in the fridge for about half an hour. Distribute shrimp among four serving bowls. Top with avocado. Serve with tortilla chips and salsa on the side.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 244, Fat, total (g): 17, sat. fat (g): 2, carb. (g): 5, fiber (g): 1, pro. (g): 18, sodium (mg): 201, calcium (mg): 50, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.