Low Fat Classic Shrimp Ceviche
Bright, zesty, and irresistibly fresh, this Low Fat Classic Shrimp Ceviche is a lighter take on the traditional Latin American favorite, perfect for a refreshing appetizer or light meal. Made with succulent shrimp briefly blanched for the perfect texture and marinated in a tangy blend of lime and lemon juice, every bite is bursting with vibrant citrus. Packed with crisp diced cucumber, juicy Roma tomatoes, finely chopped jalapeño, and creamy avocado, this dish is as colorful as it is nutritious. A sprinkle of freshly chopped cilantro and a touch of minced garlic add layers of bold flavor while keeping it low in fat. Ready in under an hour and served chilled, this protein-packed dish pairs beautifully with tortilla chips or on its own for a guilt-free indulgence. Ideal for summer gatherings or any time you're craving something fresh and healthy, this no-cook ceviche recipe is a guaranteed crowd-pleaser.
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Ingredients
- 1 pound medium shrimp, peeled and deveined
- 0.75 cup fresh lime juice
- 0.25 cup fresh lemon juice
- 0.5 cup red onion, finely chopped
- 1 cup Roma tomatoes, diced
- 1 cup cucumber, peeled, seeded, and diced
- 1 jalapeño pepper, finely chopped
- 0.5 cup cilantro, finely chopped
- 2 cloves garlic, minced
- 1 avocado, diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Begin by preparing the shrimp. Bring a pot of water to boil and add the shrimp. Boil for 1-2 minutes or until they just turn opaque. Quickly transfer them to an ice bath to stop the cooking process. Once cooled, drain and chop the shrimp into small pieces.
Step 2
In a large glass or ceramic bowl, combine the prepared shrimp, lime juice, and lemon juice. Stir well to ensure all the shrimp pieces are submerged in the citrus juice. Cover and refrigerate for approximately 30 minutes to allow the flavors to meld.
Step 3
While the shrimp is marinating, prepare the vegetables. Finely chop the red onion, jalapeño, and cilantro. Dice the Roma tomatoes, cucumber, and avocado.
Step 4
After the shrimp has marinated, add the chopped red onion, diced tomatoes, diced cucumber, chopped jalapeño, chopped cilantro, and minced garlic to the shrimp and citrus mixture. Gently stir to combine all ingredients.
Step 5
Add salt and black pepper to taste, and fold in the diced avocado carefully to avoid mashing.
Step 6
Serve the ceviche chilled in small bowls or glasses, garnished with additional cilantro if desired. This dish pairs well with tortilla chips, on lettuce leaves, or simply on its own.
Nutrition Facts
| Serving size | (1578.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 914.4 |
| Total Fat 28.4g | 0% |
| Saturated Fat 4.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 885.8mg | 0% |
| Sodium 3286.0mg | 0% |
| Total Carbohydrate 67.6g | 0% |
| Dietary Fiber 20.5g | 0% |
| Total Sugars 19.5g | |
| Protein 121.3g | 0% |
| Vitamin D 811.1IU | 0% |
| Calcium 460.1mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 3924.0mg | 0% |
Source of Calories