Shrimp ceviche is an easy meal that takes less than an hour to prepare. This shrimp ceviche “shortcut” comes together in less than 5 minutes, making it a speedy meal to serve any day of the week. This recipe is low-carb, paleo, and whole30 approved!
I love fresh fish and shrimp, and ceviche is at the top of my favorite meals to make, especially in the summer when it’s too hot to cook!
Traditionally, ceviche is prepared by marinating raw fish in citrus juices for 1-3 hours. The protein in the fish becomes denatured in this process, leaving the fish looking like it’s cooked.
Since the raw fish isn’t cooked with heat, there can still be bacteria and parasites present in the fish. That is why it’s essential to use fresh, high-quality fish when making shrimp ceviche.
While I do prepare shrimp ceviche with the traditional methode often, I have come up with a shortcut that saves me a ton of time. This recipe has been my go-to on my busy days when I need a quick and healthy meal to feed my family.
HOW TO MAKE SHORTCUT SHRIMP CEVICHE
This “recipe” comes together by throwing cooked shrimp, pico de gallo, lime juice, olive oil, and sea salt together in a bowl. I usually use fresh lime juice, but bottled lime juice works too.
The shrimp that I use is fresh wild-caught pink shrimp that’s precooked. I’ve seen this at Costco at a great price. Whole foods and other markets have it available too.
I rinse the shrimp and mix it in a bowl with the pico de gallo and lime juice. I toss it, then pour olive oil over the top and sprinkle it with sea salt. Then I top it with sliced avocado and serve it.
I eat the shrimp ceviche over a bed of lettuce. My husband and kids enjoy eating it with tortilla chips.
I know this isn’t a proper recipe. It’s more of a how-to or hack, but I wanted to share this easy shortcut with you because it’s saved me so many times on busy nights when I need to come up with a healthy dinner. Sometimes I double the recipe and make individual servings to have for lunch during the workweek. I hope you enjoy this meal!
If you love this easy shrimp ceviche recipe, then give these other recipes a try!
PrintEasy Shrimp Ceviche Recipe (Shortcut)
Shrimp ceviche is an easy meal that takes less than an hour to prepare. This shrimp ceviche “shortcut” comes together in less than 5 minutes, making it a speedy meal to serve any day of the week. This recipe is low-carb, paleo, and whole30 approved!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Cuisine: South American
- Diet: Gluten Free
Ingredients
- 1 pound wild-caught pink shrimp, cooked, peeled, and deveined
- 12-ounces pico de gallo
- 1/2 cup lime juice, fresh or bottled (fresh is best)
- 1–2 avocados, sliced
- 2 tablespoons olive oil (this is my favorite olive oil)
- sea salt
Instructions
- Rinse the precooked shrimp in a colander and set it aside. If you’re using large shrimp, cut it up into small bite-size pieces.
- Pour the shrimp into a bowl and add the lime juice and pico de gallo. Mix well, then add the olive oil and sea salt. Season with salt to taste.
- Divide the ceviche into 4 serving bowls or plates.
- Garnish with sliced avocado and fresh cilantro.
Nutrition Facts
- Serving Size: 1 bowl (1/4 recipe)
- Calories: 267
- Fat: 13.5g
- Carbohydrates: 14.1g (11.1g net carbs)
- Fiber: 2.6g
- Protein: 27.9g
