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Shrimp & Avocado Ceviche Bowls with lime

Shrimp & Avocado Ceviche Bowls

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.
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Prep Time: 20 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Mexican
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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