Quick and Spicy Shrimp Ceviche

Quick and Spicy Shrimp Ceviche

Serves 4

This refreshing ceviche, best served very cold, is quick to make because the shrimp are boiled first. If you like your food a bit spicy, leave the seeds in the jalapeño.

  • 1 pound small peeled and deveined shrimp
  • Salt to taste
  • 1/3 cup lime juice
  • 1 cup salsa
  • 1 small cucumber, peeled, seeded and chopped
  • 1 ripe avocado, diced
  • 1 small jalapeño pepper, seeded and thinly sliced
  • 4 lettuce leaves
  • Tortilla chips or corn tortillas
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Boil shrimp in salted water until just cooked through, 2 to 3 minutes. Drain and chill. Put shrimp in a non-metal bowl and add lime juice and salsa. Stir well, cover and refrigerate for 20 to 30 minutes. Add cucumbers, avocado and jalapeños and toss gently. Arrange lettuce leaves on plates and top with shrimp ceviche. Serve with tortilla chips or tortillas on the side.

Nutritional Info: 
Per Serving:270 calories (100 from fat), 11g total fat, 1.5g saturated fat, 175mg cholesterol, 800mg sodium, 18g carbohydrate (5g dietary fiber, 4g sugar), 25g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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