• Simple Shrimp Ceviche

    Simple Shrimp Ceviche | stupideasypaleo.comCan I interest you in a meal that cooks itself?

    Yes? I thought so!

    It’s not too good to be true, it’s just ceviche – a dish of seafood that’s “cooked” using citrus juices and served up with ingredients like tomato, jalapeño and avocado. YUM.

    Last year, I posted a recipe for ceviche – along with one of the first videos I ever made. Recently, I created a different one with shrimp that came out just as good, if not better.

    Since I cook for just one person, I only used half pound of shrimp, but you can easily double the recipe or more.

    Plan the day (or morning) ahead so you can give the ceviche enough time to “cook”. If you don’t like shrimp, you can substitute scallops or firm white fish. Rumor has it that the juice from the marinade is a hangover cure though I haven’t tested that theory yet 😉

    5.0 from 1 reviews
    Simple Shrimp Ceviche
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 3 cups
    • ½ lb. (~250 g) raw shrimp
    • 1 large tomato, diced
    • 1 garlic clove, minced
    • ½ a jalapeño pepper, minced (optional)
    • ½ an avocado, cubed
    • Juice of 1 orange
    • Juice of 2 lemons
    • Juice of 2 limes
    • ¼ cup cilantro, chopped
    • Salt and pepper to taste
    1. Peel and devein the shrimp, if necessary. Chop the shrimp into small pieces.
    2. Prepare the veggies: dice the tomato, mince the garlic and jalapeño, and cube the avocado. If you want the ceviche to be spicier, you can leave the seeds in or add more jalapeño.
    3. Mix the shrimp, tomato, garlic, jalapeño and avocado in a bowl. Squeeze the citrus juice on top and combine. There should be enough liquid to cover the shrimp.
    4. Refrigerate for at least 6 hours or until the shrimp has turned from translucent to opaque.
    5. Adjust seasoning with salt and pepper to taste and top with chopped cilantro.


    Simple Shrimp Ceviche | stupideasypaleo.com

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    9 thoughts on “Simple Shrimp Ceviche

    1. Do you just eat this with a spoon? Me and my husband loooove ceviche, but we grew up eating it with corn tortilla chips. We just haven’t found a paleo alternative. I’ve played with the idea of plantain chips, but mine always come out of the oven kind of a weird, chewy/hard texture. Any suggestions?

      1. You could but it won’t have quite the same texture. You’d also not want to let it sit in the fridge for so long or it’ll be rubbery. You can usually find shelled and deveined raw shrimp…that’ll cut down on the peeling part.

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