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Tiffany's Training Recipe

Easy Ceviche with Cooked Shrimp or White Fish

Easy Ceviche with Cooked Shrimp or White Fish is a fresh, high-protein recipe made with lime juice, red onion, jalapeno, cilantro, tomatoes and cucumber. Serve it chilled with tortilla chips or lettuce cups for a light appetizer, lunch or summer meal.

Dairy Free Dinner Gluten-Free High Protein Lower Carb Lunch No Cook Pescatarian
Ceviche
Prep 20 minutes
Total
Servings 4
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Ingredients

Ceviche

  • 1/2 red onion, thinly sliced with the grain
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3/4 cup fresh lime juice, freshly squeezed
  • 3 garlic cloves, very finely minced
  • 1 fresh jalapeno pepper, seeded and very finely chopped
  • 1 lb cooked shrimp or cooked white fish, chilled and cut into 1/2-inch pieces
  • 1/2 cup fresh cilantro, chopped
  • 1 cup grape or cherry tomatoes, sliced or halved
  • 1 cup cucumber, diced
  • 1 tbsp olive oil, optional
  • 1 semi-firm avocado, diced, optional

Optional Avocado Sauce

  • 2/3 cup avocado
  • 1/3 cup cilantro
  • 2/3 cup water
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 2 tbsp lime juice
  • 1 garlic clove
  • Cracked black pepper, to taste

Equipment

  • Large mixing bowl
  • Sharp knife
  • Cutting board
  • Citrus juicer
  • Garlic press
  • Blender, optional for avocado sauce

Instructions

Prepare the Ceviche

  1. Thinly slice the red onion with the grain and add it to a large bowl with the salt, black pepper and fresh lime juice. Toss well to coat.
  2. Add the cooked shrimp or cooked white fish, garlic and finely chopped jalapeno. Gently mix until evenly coated.
  3. Add the tomatoes, cucumber, cilantro and optional olive oil. Stir gently, cover and refrigerate for at least 30 minutes. For the best flavor, chill for 45-60 minutes.
  4. Before serving, taste and adjust the salt and jalapeno if desired.
  5. If using diced avocado, gently fold it in immediately before serving.
  6. Serve chilled with tortilla chips or lettuce cups.

Optional Avocado Sauce

  1. Add the avocado, cilantro, water, olive oil, salt, lime juice, garlic and cracked black pepper to a blender.
  2. Blend until smooth. Add a small amount of additional water if needed to help the sauce blend.
  3. Serve alongside the ceviche.

Estimated Nutrition Per Serving

Estimate

Serving size: 1/4 of recipe

Calories175 kcal
Protein28 g
Carbohydrates9 g
Fat4 g
Fiber1 g
Sugar3 g
Sodium1010 mg
Saturated Fat1 g

Nutrition values are estimates and may vary based on brands, portions, substitutions and preparation.

Pair It With

Tortilla chips
Lettuce cups

Notes

  • Use only fully cooked shrimp or fully cooked white fish in this version of the recipe.
  • Keep the ceviche refrigerated while marinating and until ready to serve.
  • The avocado sauce, diced avocado and serving accompaniments are optional and are not included in the nutrition estimate.
  • Nutrition is an estimate per serving based on 4 servings, cooked shrimp and 1 tablespoon olive oil. Values will vary if cooked white fish is used instead.
  • Prep time, total time and serving count are estimates based on the listed preparation steps. Total time assumes a 60-minute chill.
Scan to view this recipe online TiffanysTraining.com https://tiffanystraining.com/recipes/easy-ceviche-cooked-shrimp-white-fish/
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