Shrimp Ceviche is an easy, no cook and delicious appetizer, snack or side dish that’s totally AIP friendly. It makes a big batch too so it’s great for a party. Your friends will never know it’s Paleo let alone AIP.
Would believe that this AIP Shrimp Ceviche recipe is part of our Thanksgiving menu? Traditional holiday food is usually very rich. It’s the one dish where we go completely off the rails and put our spin on the traditional menu. It’s light, fresh and delicious. It’s a crowd pleaser and always the first dish to go.
This dish isn’t just a favorite at Thanksgiving. It’s a really easy dish to make any time of the year. It has a lot of advantages. You can make it in advance and it actually tastes better when it has a little time to sit and the flavors can marinate. There is absolutely no cooking required. So when it’s hot and uncomfortable and you don’t feel like cooking, this Shrimp Ceviche is the dish.
AIP Shrimp Ceviche
Ingredients
- 1 pound Shrimp cooked and chopped into 1/2” pieces (See notes if you only have access to raw shrimp)
- 2 tablespoons Salt
- 1/2 cup Lime Juice 4-6 limes
- 1/4 cup Lemon juice 2-3 lemons
- 1 cup Red Onion finely chopped
- 1 cup Cilantro chopped
- 1 Cucumber peeled and diced into 1/4” pieces
- 1-2 Avocados cut into 1/2” chunks
Instructions
- Add the shrimp to a large bowl.
- Sprinkle the salt and then pour the lime and lemon juice over the shrimp.
- Next add the red onion, cilantro and cucumber to the bowl and toss.
- Place the bowl in the fridge to marinate for at least 30 minutes.
- Fold in the avocados and then serve.
Notes
Nutrition
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A real crowd pleaser
This has become a staple recipe for my husband and I. Beth's ceviche is so refreshing and delightful in the warmer months. Sometimes I switch it up and use bay shrimps instead of the larger ones but otherwise, I stick pretty much to this recipe. I love, love, love the flavors! This is one more recipe that reminds me how much I love real food...and get to enjoy it. I keep forgetting to take photos of my finished product but trust me, it is well-worth making. Just remember to make plenty. Everyone will devour it!
This is an amazing review. Thanks so much Deborah!! I'm so glad you enjoy it.
Wanted to drop a note to say thanks for the inspiration! This made a great alternative to my usual tuna salad + plantain chips. Based on what I tolerate I made a shrimp salad with cilantro, red onion, shredded daikon, and celery. Amazing! Love the creativity!
That's wonderful. Glad you mixed up your routine with this recipe. This is one of my husbands favorites!