Shrimp Ceviche
Bright, fresh, and packed with protein, this shrimp ceviche combines crisp vegetables, zesty lime, and creamy avocado for a light meal that feels both refreshing and satisfying.
This easy shrimp ceviche is the perfect balance of fresh citrus, tender shrimp, and crunchy vegetables. Served with warm corn tortillas and roasted zucchini, it’s a vibrant, protein-rich dish that works beautifully as a light lunch, dinner, or appetizer.
Ingredients:
- 16 oz cooked shrimp, diced
- 1 cup diced tomato
- 1 cup diced cucumber
- 1/2 cup diced red onion
- 1/2 cup chopped cilantro
- Juice of 4 limes
- Salt and pepper to taste
- 6 corn tortillas
- 1 avocado, sliced or diced
- 2 cups roasted zucchini
Directions:
Combine the shrimp, tomato, cucumber, red onion, cilantro, and lime juice in a bowl.
Season with salt and pepper to taste.
Chill the mixture in the refrigerator for 15–20 minutes.
Warm the tortillas in a dry skillet for 15–30 seconds per side.
Spoon the ceviche onto the warmed tortillas.
Top with avocado and serve with roasted zucchini on the side.
Nutritional Information
- 579cal
- 60g protein
- 9g fiber
