📍 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: 280kcal
Ingredients
- 1 lb raw shrimp peeled/deveined; sub: bay scallops, diced white fish
- 1/2 cup fresh lime juice about 4 limes; sub: lemon juice + 1/2 tsp orange zest
- 1 cup tomato diced; sub: cherry tomatoes, tomatillo
- 1/4 cup red onion finely diced; sub: shallot or green onion
- 2 small avocados diced; sub: diced cucumber for lower fat
- 1/4 cup fresh cilantro chopped; sub: parsley
- Sea salt & black pepper to taste; sub: Tajín seasoning
- 4 cups shredded green cabbage sub: riced cauliflower
- 4 large purple cabbage leaves for bowls; sub: romaine lettuce cups
Instructions
- Marinate shrimp: In a non-reactive bowl combine shrimp and lime juice. Cover & chill 15–20 min until shrimp turn opaque and “pink-white.”
- Add veggies: Fold in tomato, red onion, avocado, cilantro, salt, and pepper. Taste and tweak lime or seasoning.
- Assemble bowls: Line each purple-cabbage cup with shredded green cabbage. Spoon ceviche over the bed, allowing limey juices to soak in.
- Garnish & serve: Top with extra cilantro and a lime wedge. Enjoy immediately for peak crunch.
Nutrition
Serving: 1serving | Calories: 280kcal | Protein: 22g | Fat: 18g
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About This Dish
Beat the heat with this no-cook Mexican classic: sweet shrimp “cooked” in bright lime juice, tossed with creamy avocado, tomato, red onion, and cilantro, then nestled into crunchy cabbage nests.
Health Benefits
- Shrimp and avocado provide the protein and fat that make this dish filling.
- Shredded cabbage replaces heavier bases like rice or chips, keeping this low-carb.
Pairs Well With
- Shrimp & Avocado “Esquites” Salad
- Mexican Street-Style Zucchini (Calabacitas a la Elote)