📍 Where this dish comes from: Veracruz · Fort of San Juan de Ulúa
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 240kcal
Ingredients
- 1 lb raw medium shrimp peeled & deveined; sub: bay scallops, firm white fish, or cooked chicken cubes
- 1/2 cup fresh lime juice sub: half lemon + half orange juice
- 4 medium tomatillos husked & diced; sub: green tomatoes or cucumber
- 1 large avocado diced; sub: diced zucchini
- 1 jalapeño minced, seeded for less heat; sub: serrano/habanero for hotter
- 1/4 cup fresh cilantro chopped; sub: flat-leaf parsley
- 1/4 cup red onion finely diced; sub: shallot or green onion
- 1 tbsp extra-virgin olive oil sub: avocado oil
- Sea salt & cracked black pepper to taste
Instructions
- Cure the shrimp: In a glass bowl, toss shrimp with lime juice and ½ tsp salt. Cover and chill 15–20 min, stirring halfway, until shrimp turn opaque and pink.
- Drain (but reserve): Pour the curing liquid through a sieve into a cup; you'll use a splash of this later.
- Combine the greens: In the same bowl, add tomatillo, avocado, jalapeño, red onion, and cilantro. Drizzle with olive oil, 2 Tbsp reserved lime juice, and a pinch of pepper.
- Fold & season: Gently fold in the cured shrimp. Taste; add more salt, pepper, or lime juice as you like.
- Chill or serve: For best flavor, chill 10 minutes so everything mingles. Serve in lettuce cups, small glasses, or over spiralized zucchini.
Nutrition
Serving: 1serving | Calories: 240kcal | Protein: 22g | Fat: 15g | Fiber: 3g
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About This Dish
Zingy lime juice “cooks” tender shrimp in a flash, then gets blended with bright green tomatillo salsa, creamy avocado, and a shower of fresh herbs for a dish that screams Baja-fresh while staying ultra-low-carb.
Health Benefits
- Shrimp provides lean, iodine-rich protein.
- Avocado and olive oil supply the fat that makes this ceviche satisfying.
Pairs Well With
- Steak & Roasted Poblano Salad
- Spicy Cabbage Slaw with Lime Crema