Last Updated on July 18, 2024

*raises hand* Hi, my name is Christina Carlyle and I’m addicted to this healthy Ceviche.  100%, hardcore, once I pop, I can’t stop… gonna scrape every itty bitty bit from the bowl, feel-sad-when-it’s-all-gone-addicted.  There!  I admitted it.

But, there’s no shame in my game.  Because this healthy shrimp ceviche recipe is low calorie, low carb, packed with protein, fiber, nutrients, and fabulous flavor, and can be devoured guilt-free.

What Is Ceviche?

Ceviche is a light and tasty fish, veggie, and citrus salad-like Peruvian dish. Traditionally, raw fish is mixed with veggies in lemon and lime juice.  The acidity from the citrus ends up ‘cooking’ the fish while absorbing flavor.

Is Ceviche Healthy?

I find that when people ask me if ceviche is ‘healthy’ they want to know if it’s fattening.  It’s not.  My ceviche recipe is packed full of filling protein, vitamins, minerals, healthy fat, fiber, and flavor.  Plus, because it’s low calorie, low carb, and has the right balance of nutrition – it’s guaranteed to fill you up without filling you out.

Ceviche is light, refreshing, clean, bright, crunchy, and deliciously acidic, too… making it a healthy and delicious recipe that you’ll actually want to eat.

The flavors and nutrition content make for a super satisfying and healthy treat.

Traditional ceviche recipes that use farm-raised fish, like tilapia, and inorganic vegetables are not.

Farm-raised fish don’t have the same nutritional content as wild-caught seafood because they’re fed a processed diet full of fillers.

Farm-raised seafood is typically more acidic and inflammatory… which are known to cause bloating, heartburn, digestive distress, and joint and muscles aches.  No thanks!

Also, consuming raw or undercooked fish can make you sick if you’re exposed to bacteria and parasites.  Ain’t nobody got time for that!  Preparing ceviche, at home, the ‘real way’ freaks me out.  The thought of accidentally getting a piece of raw fish borders on a Fear Factor challenge for me.  I don’t know about you, but I’d much rather stick with sushi if I want raw fish.

That’s why I use cooked shrimp and *some* organic vegetables in my ceviche recipe.  Cooking shrimp takes 5 minutes tops or you can buy it already prepared.  But I do recommend getting wild-caught shrimp to avoid the issues that come with farmed seafood I mentioned above.

I also recommend using organic peppers, tomatoes, and cucumbers** to avoid exposure to pesticides.  These 3 veggies tend to be higher in them so by organic options of them, you’ll make this dish even healthier. 

I always make shrimp ceviche when I’m trying to impress a guy, need something healthy for a potluck, or want to chow down without feeling guilty.  

Every single person who’s tasted it literally makes moaning this-tastes-amazing noises… it’s THAT good. 

Your taste buds will dance eating this healthy shrimp ceviche!  It’s SO good and so easy to make – making this a must-try recipe.

Every single person I’ve shared this ceviche recipe with loved it and I know you will, too.

Healthy Shrimp Ceviche Recipe

Print Recipe

Healthy Shrimp Ceviche

A delicious, nutritious, healthy low carb, low calorie, citrusy shrimp salad you'll crave.

Prep Time: 25 minutes mins

Servings: 8 1/2 cup servings

Author: Christina Carlyle

Ingredients

• 1 pound pre-cooked, peeled, shrimp, thawed rinsed and chopped (wild caught)
• 1 medium cucumber**, diced, organic recommended
• 1 medium tomato**, diced (2 Roma tomatoes would work, too), organic recommended
• 1 medium avocado*, diced
• 1 green pepper**, diced, organic recommended
• ½ red onion, diced (want to stop onion/eye burn? Soak the onion in a bowl full of ice water for 10 minutes prior to cutting it)
• 3 cloves of fresh garlic, minced
• 4 tbsp fresh cilantro leaves, chopped
• Juice 1 lemon
• Juice of 2 limes
• Add salt and pepper to taste

Instructions

• Cut all of your veggies and shrimp. Heads up... be sure you cut everything so that they're all about the same size.
• Combine all ingredients in a serving bowl.
• Mix well and chill in the refrigerator for 30 minutes before serving.
• Boom!  You're done!

NOTES

You can enjoy this right away but more flavors will develop if you let the mixture marinate for an hour or two in the fridge before serving. 

*If you choose to let it marinate I'd recommend adding the diced avocado right before you're about to serve it... otherwise, the avocado can get a bit mushy and discolored.  

** Organic options of this vegetable are recommended because the inorganic versions tend to have the most toxic pesticides

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Ceviche Ingredients:

• 1 pound pre-cooked, peeled, shrimp, thawed, rinsed, and chopped  (wild-caught)
• 1 medium cucumber**, diced
• 1 medium tomato**, diced (2 Roma tomatoes work, too)
• 1 medium avocado, diced
• 1 green pepper**, diced
• ½ red onion, diced (want to stop onion/eye burn?  Soak the onion in a bowl full of ice water for 10 minutes prior to cutting it)
• 3 cloves of fresh garlic, minced
• 4 tbsp fresh cilantro leaves, chopped
• Juice of 1 lemon
• Juice of 2 limes
• Add salt and pepper to taste

**** Organic options of this vegetable is recommended because the inorganic versions tend to have the most toxic pesticides.

Ceviche Instructions:

• Cut all of your veggies and shrimp.  Heads up… be sure you cut all of the veggies so that they’re all approximately the same size.
• Combine all ingredients in a serving bowl.
• Mix well and chill in the refrigerator for 30 minutes up to 3 hours before serving.  Boom!  You’re done!
• This recipe makes 8, 1/2 cup servings with approx 140 calories per serving.
• This recipe works with all of my Metabolic Type Meal Plans and Total Transformation Program.
• If you want to sub out something in place of the shrimp you can add any other wild-caught white fish (from your Program’s Shopping List.)

Healthy Ceviche Serving Suggestions:

You can serve the ceviche like a salad or a side dish.  I recommend serving it with shredded organic non-GMO whole grain tortillas or organic blue corn chips.

For lunch, I like to add a few tablespoons onto sprouted, whole-grain tortillas with a teaspoon of hummus and some hot sauce and roll them up like burritos.

When I want a low carb option I use iceberg lettuce leaves, spoon in the ceviche, add hot sauce and eat them like tacos. This dish is perfect for summer BBQs, parties, and potlucks.

Leave me a comment to let me know how your ceviche turns out.

Enjoy!
xxoo

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If you like this recipe, you’ll love my Metabolic Meal Plans.  Abs really are made in the kitchen!  Check out my free Metabolic Type Quiz & training to learn your unique metabolic type.