Shrimp Ceviche Low-Calorie
Growing up, having ceviche was a family favorite. My mom used to make this often because we all enjoyed it so much. Typically, we would spoon it over rice and let the juices soak up into the rice, but now as an adult I enjoy it just the way it is on its own. Making ceviche is simple and also versatile.
Ceviche can be made with any seafood, but shrimp is my favorite. I’ve tried it with octopus and while it had an interesting texture, the flavor was still good. Feel free to try this with any seafood if you want to try it different ways. It is common to be made with all different types of seafood.
One of my favorite things about this dish is how light and flavorful it is. It is great to enjoy year-round. Now with the summer months coming it doesn’t heat up my house. Ceviche can be enjoyed as an appetizer or a main meal. However, it’s so delicious I think it’s best enjoyed as a main entrée.
Ceviche originated in in South America and can be traced back to Peru and Ecuador. Since my family is from Ecuador, this was a dish we had at different family events growing up. 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.
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Calories per serving (2 cups): 247
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Shrimp Ceviche Low-Calorie
Ingredients
- 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
Instructions
- 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.
Nutrition
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Enjoy!
I’m Erika; food lover and blogger. I live in Arizona, and I’ve recently started taking up photography as a hobby. My life pretty much revolves around food and my family and I wouldn’t change a thing!
Ceviche used to sound gross to me… until I tried it! I went fishing when I studied abroad in Mexico. We caught some tuna and our guide brought us back to his friend’s restaurant and he made each of the tuna a different way. One of them ended up being ceviche. It was AMAZING! I’ve never made it myself, but this recipe is tempting me!
I’m glad you finally gave it a try and liked it. It’s one of my favorites. 🙂
Have always loved ceviche, not surprised it’s from Ecuador. Such a lovely and simple recipe.
Thanks so much! My family is from Ecuador, so I’ve been eating this meal since I was a young child.
I’ve only had ceviche where the seafood is uncooked and the acid from the citrus or vinegar “cooks” it. I will have to give this method a try!
I’ve done it that way too, where the citrus cooks the seafood. I like to do that when I use fish. I hope you enjoy! 🙂
Ceviche is a such a flavor bomb, this looks bright and beautiful!
Thanks so much! I love the flavors in this dish!