Cooked Shrimp Ceviche Recipe – Paleo
Cooked Shrimp (or white fish) Ceviche
Ceviche is a seafood dish typically prepared with raw fish. I’m sure the curing in citrus juice and spices makes the use of raw seafood safe, but I prefer to use cooked shrimp.
Wild Caught or Farm Raised
Wild Caught shrimp is the way to go when possible, but not all wild caught shrimp is sustainably caught. Ideally, look for shrimp coming from the Pacific Northwest or British Columbia
Farm raised shrimp may be given antibiotics and growth hormones. Farm raised shrimp may come from farms in Asia where standards are questionable and care for the ecosystem is missing. Some farm raised shrimp is raised with strict standards for protecting the environment, but it may be hard to discern from the label.
Fresh or Frozen
Buy frozen shrimp, since the shrimp at the fish counter typically was previously frozen and then thawed and displayed on ice.
- 1/4 cup fresh squeezed lime juice (about 3-4)
- 1 cup cherry tomatoes, halved
- 1/2 cup cilantro
- 3/4 tsp salt
- 1/4 tsp pepper
- 3 cloves garlic, minced
- 1 pound cooked shrimp, cut in half.
- 1 Jalapeno seeded and finely chopped
- 1/4 English cucumber, sliced and cut in fourths
- 1/4 cup red onion, thinly sliced (soak onion in water for 15 minutes before adding to the Ceviche)
- 1 avocado diced and mixed with the juice of 1 lime, set aside until serving time.
Mix the ingredients (except the avocado) together in a bowl.
Cover and chill for 15-20 minutes.
Before serving add the avocado mixed with lime juice.
Serve in small dishes as an appetizer or serve along with a taco dinner salad.