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Shrimp Ceviche

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Shrimp Ceviche

« Back to Academy

Shrimp Ceviche


  • ½ lb of raw shrimp, peeled and deveined
  • Juice of 1 lemon
  • Juice of 1 lime
  • Juice of 1 orange
  • ½ cup finely chopped cucumber
  • ¼ cup finely chopped red onion
  • ½ of Serrano chili, seeded and finely chopped
  • ½ cup diced seeded tomato
  • ½ avocado – chopped into small pieces
  • 1 tbsp cilantro leaves
  • ¼ kosher salt


  1. Combine 4 cups of water and ¼ salt in a large saucepan, bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through 3-4 minutes. Transfer to cutting surface, let cool.
  2. Chop the shrimp into ½ inch pieces and place in a medium bowl. Add lemon, lime and orange juice. Stir in cucumber, onion, and chilies. Refrigerate 30 mins.
  3. Stir tomato, avocado, chopped cilantro, into the shrimp mixture. Let stand for 30mins before eating.
  4. Enjoy in lettuce cups, or with corn tortillas for a meal carb.

**MetPro Phase notes: Serving size is a ½ cup, make sure to get a decent amount of shrimp in there to reach your phase protein serving.

Category: Recipes

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