Isabel Eats · by Isabel Orozco-Moore
Mexican Ceviche
NUTRITION · PER SERVING45M COOK
CAL 18%·PRO 54%
CARBS 36G39% OF CAL
7G FIBER23G OTHER7G TOTAL SUGAR
FAT 15G37% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh shrimp ceviche with tomatoes, cucumber, avocado, and a spicy tomato-lime base. A light, refreshing seafood dish served with tostadas.
mainmexicanshellfishdairy freediabeticgluten freelow calorielow fat
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound medium raw shrimp, (peeled and deveined)
- ½ cup lemon juice ((about 2 large lemons))
- ½ cup lime juice ((about 4 limes))
- 2 Roma tomatoes, (diced)
- 1 cucumber, (peeled and diced)
- ½ large red onion, (diced)
- ¼ cup cilantro, (finely chopped)
- 1 jalapeño or serrano pepper, (stemmed, seeded, and finely diced)
- 1 clove garlic, (minced)
- Kosher salt, (to taste)
- 1 avocado, (diced)
- ½ - 1 cup spicy hot V8 vegetable juice ((or Clamato))
- Hot sauce, (to taste (Valentina or Tabasco are great options))
- Tostadas or tortilla chips, (for serving)
At a glance
PER SERVING · TIME 45M
CAL 18%·PRO 54%
CARBS 36G39% OF CAL
7G FIBER23G OTHER7G TOTAL SUGAR
FAT 15G37% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 781mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 901mg
- Calcium
- 128mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 781MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.