Shrimp Ceviche

Shrimp “Ceviche”

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.33 out of 5)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

Traditional ceviche uses only the acids from citrus to “cook” the seafood involved. Our shrimp ceviche is the perfect option if you prefer to cook the seafood first. By cooking the shrimp for a...


  • 1 pound shrimp, peeled & deveined
  • ½ cup lime juice
  • ½ cup lemon juice
  • 1 cup chopped red onion
  • 1 cup chopped red pepper
  • 1 cup chopped pineapple
  • ¼ cup chopped cilantro
  • 1 head romaine lettuce
  • Salt and pepper to taste

Nutrition Facts


87 cals


1 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


12 g


5 g


3 g


9 g


525 mg


  1. In a medium saucepot, bring water to a boil. Add shrimp and cook for about 3 minutes or until pink. Remove from water and shock in a bowl of ice water to prevent overcooking.
  2. Once cool, chop shrimp into bite sized pieces.
  3. In a large bowl, combine shrimp, lime juice and lemon juice. Season with salt and pepper. Chill for one hour.
  4. Add in onions, pepper, pineapple, and cilantro. Chill an additional hour.
  5. To serve, scoop ¼ cup of ceviche into a single piece of romaine lettuce. Repeat with remaining ceviche mixture.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

Leave a Review