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Shrimp Ceviche Recipe with Avocado

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shrimp ceviche

I don’t know why, but I’ve always assumed ceviche recipes would be very complicated. After all, we are talking about “cooking” fish in nothing but citrus juice.

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Surely there had to be some secret to this that is something only hardcore chefs know how to do.

Turns out, it’s incredibly simple!! I attempted it for the first time last week, and my Shrimp Ceviche with Avocado turned out amazing. Even my super picky/critical/extremely difficult to please husband loved it.

The shrimp ceviche is so fresh, light, and the perfect Weight Watchers lunch idea for a hot summer day. I ate mine with my favorite Organic Reduced Fat Tortilla Chips, and it was the perfect meal.

Now that I see how amazingly easy it is to make ceviche, I’ll be making a LOT more of it in the future. Each serving is just 4 Points, but you can make it even lighter by skipping the avocado — though I cannot do that, as I have a serious infatuation with avocado.

Enjoy!


shrimp ceviche

Shrimp Ceviche Recipe with Avocado

Calories178 kcal
Carbohydrates5 g
Fat5.5 g
Protein24 g
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Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes

Ingredients

Servings: 8
  • 2 lbs fresh - raw shrimp, peeled & deveined, tails off
  • 4 Roma tomatoes - chopped
  • 1 medium sized onion - finely chopped
  • 1 avocado - diced
  • 1 ½ cups fresh squeezed lime juice
  • 4 garlic cloves - minced
  • ½ cup cilantro - chopped
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tbsp hot sauce
  • Salt & pepper to taste

Instructions

  • Chop shrimp into small, bite sized pieces.
  • In a large bowl, combine shrimp and lime juice. Let stand for about 30 minutes to let the juice “cook” the shrimp.
  • Once shrimp turns pink, add the tomatoes, garlic, onion, ketchup, hot sauce, Worcestershire sauce, and cilantro. Mix to combine. Make sure juice is covering all ingredients.
  • Cover with plastic wrap and refrigerate for at least another 30 minutes.
  • When ready to serve, remove from refrigerator, season with salt and pepper. Spoon into individual serving bowls or and top with fresh avocado.

Nutrition

Serving: 1 cupCalories: 178 kcal (9%)Carbohydrates: 5 g (2%)Protein: 24 g (48%)Fat: 5.5 g (8%)Fiber: 1 g (4%)
CourseAppetizer Recipes
CuisineMexican Recipes
DietLow Calorie Recipes, Low Fat Recipes, Vegetarian Recipes
Main IngredientSeafood Recipes, Shrimp Recipes
Tried this recipe?Mention @laalooshrecipes or tag #laaloosh!

Author

As your average, every day, All American woman, I look forward to sharing with you my thoughts and ideas on many different topics that interest me such as dieting, health & fitness. Trust me when I tell you that this is one site you NEED to bookmark! I have the most amazing recipes with Weight Watchers Points that you won’t believe are low calorie! As an avid Weight Watchers follower, I have learned so many helpful tips and tools over the years that I am eager to share.

5 Comments

  1. Connie DeLeon Reply

    Yum, I love ceviche, this is a super easy delicious recipe, thanks!! You make my weight watchers journey possible, I no longer have to try to cook two meals every night because you create delcious meals that my whole family loves, thank you!!

  3. Kristine Luvs 2 Cook Reply

    Seriously??!?!?!?! You do NOT cook the shrimp in this recipe?? OMG I am so going to make this over the weekend!! Thank you SO much for all your great recipes.

  4. Kristine Luvs 2 Cook Reply

    Seriously!?!!??!? You do NOT cook the shrimp?? It is THAT easy? I am SO going to make this over the weekend! Thank you so much!

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