Shrimp Ceviche

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Shrimp Ceviche


Shrimp Ceviche

Prep Time 30 minutes

Course Appetizer, Dinner, Lunch

Servings 4 people



  • 16 oz. shrimp, peeled and deveined
  • ½ cup fresh squeezed orange juice (about 2 oranges)
  • ½ cup fresh cilantro, chopped
  • ¼ cup lemon juice (about 2 lemons)
  • ¼ cup red onion, finely chopped
  • ¼ cup lime juice(about 3 limes)
  • 4 whole plum tomatoes, seeds removed and diced (about 1 cup)
  • 2 whole jalapeño peppers, seeds and vein removed, minced
  • Salt and pepper, to taste



  • Chop the shrimp into ½-inch pieces and transfer to a bowl. Set aside.
  • In a small bowl, whisk together the lemon, lime, and orange juice to combine. Pour ½ cup of the citrus juice over the shrimp and toss to combine. Allow the shrimp to marinate in the juice for 15 minutes.
  • Add the tomato, jalapeño, cilantro, and red onion to the shrimp. Toss the ingredients to combine and allow to marinade for an additional 10 minutes. Stir in the remaining juices.
  • Season the ceviche with salt and pepper to taste. Serve immediately.


For Flex™ Patients: Serve with avocado (¼). Recipe Yields: 16 servings of protein, 2 servings of fruit, and about 2 servings of vegetables.

Keyword Shrimp Ceviche

Stephanie Bray

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