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Shrimp Ceviche

You are five minutes away from this fresh and healthy summer lunch idea. On a hot summer day I start looking forward to this cold and citrus packed dish by breakfast. Enjoy this as is, over a bed of greens like a salad, with slices of toasted sour dough or my favorite way, with these crunchy low carb lime lavash chips!

Fresh flavors of citrus, crunchy veggies, creamy avocado and cool chili lime seasoned shrimp make this a summer favorite and an instant classic!

Cold shrimp is such an underrated summer lunch idea. Not only can you buy them pre cooked but they taste just as delicious cold as they are warm! They go so well with the diced vegetables and creamy avocado. Everything gets tossed together with citrusy flavors and the work is done.

Citrus and shrimp are a match made in heaven!

For this recipe I used the chili lime seasoning blend from #tradejoes and the "Zingy" spice from the buzzfeed tasty line by #McCormick. These pack in extra flavor in just a few shakes. Of course these spices can easily be recreated at home if you don't have them.

For an added crunch, pair the Shrimp Ceviche with our lime cilantro lavash strips.

They were so easy to make using #JosephsPita lavash wraps. I simply sliced them into the shape I wanted, seasoned and baked them until crispy. Of course if you don't have these wraps near you, any tortilla or wrap would do the trick!

Shrimp Ceviche

6 servings | Cook time: 5 minutes | Prep time: 5 minutes



  • 1 1/2 lbs raw and deveined shrimp (or cooked for a no cook version)

  • 1/2 cup red onion, diced (~60g)

  • 2 1/2 cups cucumber, chopped, about 2 cucumbers (~300g)

  • 2 cups bell pepper, chopped, about 2-3 bell peppers (~300g)

  • 1 1/2 cups tomatoes, diced, about 3 vine ripened tomatoes (~300g)

  • 1 small avocado or 1/2 large avocado, diced (~3 oz)

  • 1 jalapeño, minced

  • 1/2 cup lime juice

  • 1/4 cup lemon juice

  • 3/4 cup chopped cilantro

  • 1/2 tsp salt

  • 1/2 tsp chili lime seasoning or 1/2 tsp chili powder & 1/4 tsp lime zest

Lime Lavash Chips:

  • 3 lavash wraps, sliced into strips (I use #josephspita lavash but any wrap or tortilla would work)

  • 1/2 tsp salt

  • Optional: 1/2 tsp lime cilantro seasoning


For the Ceviche:

  • Toss the raw or cooked shrimp in the chili lime seasoning. I get mine at #traderjoes but you could easily recreate it with chili powder and lime zest.

  • If using raw shrimp, heat a sauté pan over medium heat and spray with nonstick spray. Cook the shrimp, for about 1 minute per side. They don’t need to be fully cooked as they will finish cooking in the citrus. You could omit the cooking entirely and let the citrus juices turn the shrimp pink but I prefer to sear the seasoning into the shrimp a bit.

  • Dice all of the fruits, veggies and herbs.

  • Toss everything together in a large bowl. Season with salt to taste and serve cold.

  • Serve with our favorite lime lavash chips!

For the Chips:

  1. Preheat oven to 375.

  2. Slice the lavash chips into 1” wide strips.

  3. Arrange in a single layer on a baking sheet, spray with nonstick spray and season with salt and optional lime seasoning. I use the #buzzfeedtasty line from McCormick’s Lime Cilantro seasoning.

  4. Bake for about 5 minutes or until they just start to toast. Flip, spray and season again and return to oven for another few minutes until light brown and crispy.


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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

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