Shrimp Ceviche – Low-Calorie, Gluten-Free
Shrimp ceviche is a low-calorie dish bursting with flavor. It’s super light and delicious too. Ceviche is a beloved staple food in South America.
Growing up, ceviche was a family favorite. My mom made this often since we all enjoyed it so much. Typically, we would spoon the ceviche over rice, but now as an adult I enjoy it just the way it is without a side dish. Ceviche is simple and also versatile because it can be made with any seafood. However, shrimp is my favorite.
Is eating shrimp healthy?
Shrimp is high in several vitamins and minerals, and is a rich source of protein. Also, it’s low in calories and contains zero carbs. Most of the calories in shrimp are from protein, with some being from fat.
Ceviche can be enjoyed as an appetizer or a main meal. however, I think it’s hearty enough to be eaten as a main entrée. Ceviche originated in in South America and can be traced back to Peru and Ecuador. Different Latin American countries have given ceviche its own touch by tweaking the ingredients or adding their own garnishes. Using ketchup is also unique, and this is the way we had it most often growing up.
What you’ll need to make this recipe.
- Fresh shrimp
- Roma tomato
- Yellow onion
How to make Shrimp Ceviche
To make the ceviche, start by cooking the shrimp according its package, then chop into large chunks. Add the shrimp to a large bowl. Then add the onion, tomato, and cilantro. Add the lime juice, water, salt, and ketchup and mix together until everything is blended together well.
Enjoy right away, or store in an air tight container in the fridge.
How do I store homemade ceviche?
Ceviche can be kept in the fridge for 2-3 days stored in an air tight container. However, it does not freeze very well because acids and proteins do not hold or freeze well together.
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Calories per serving (2 cups): 247
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Shrimp Ceviche - Low-Calorie, Gluten-Free
- 12 oz large shrimp, cooked and chopped
- 1 whole Roma tomato, diced
- 1/2 cup yellow onion, diced
- 3 tbsp cilantro, chopped
- 3 limes, juiced
- 1 tsp salt
- 1/4 cup water
- 1 tbsp ketchup
- Cook shrimp according to package. If buying cooked and frozen, defrost. Make sure shrimp is deveined, then chop into large chunks.
- Add shrimp, onion, tomato, and cilantro to large bowl.
- Add lime juice, water, salt, and ketchup.
- Stir until well blended. Enjoy immediately.
- Leftovers can be stored in fridge in an air tight container for up to 3 days.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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