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Bowl of colorful strawberry shrimp ceviche with lime wedges
Greta Brinkley

Strawberry Shrimp Ceviche (No-Cook, Low-Carb Friendly)

This healthy and vibrant no-cook appetizer features shrimp marinated in citrus juice, tossed with strawberries, avocado, and a hint of heat. It's perfect for summer gatherings or colorful holiday spreads.
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Prep Time 10 minutes
resting time 45 minutes
Total Time 55 minutes
Servings: 6
Course: Appetizer
Cuisine: Fusion, Mexican
Ingredients Method Notes

Ingredients
  

  • 1 lb. large shrimp peeled, deveined, and chopped
  • 1 large red jalapeño seeded and diced (or green jalapeño)
  • 1/3 cup fresh orange juice
  • 1/3 cup fresh lime juice
  • 1/3 cup fresh lemon juice
  • 3/4 cup fresh strawberries sliced
  • 1/4 cup fresh pineapple chopped (or more strawberries for low carb)
  • 1 large avocado diced
  • 1/4 cup fresh cilantro chopped
  • Sea salt and black pepper to taste
  • 2 large limes cut into wedges or slices, for serving

Method
 

  1. Add shrimp and jalapeño to a large glass or non-reactive bowl. Pour in the orange, lime, and lemon juice and stir to coat. Make sure all the shrimp is submerged.
  2. Cover and refrigerate for 30 minutes.
  3. Stir the shrimp gently, then return to the fridge for another 15–30 minutes or until opaque and fully “cooked” by the citrus.
  4. Add strawberries, pineapple, avocado, and cilantro. Season with salt and pepper and toss gently to combine.
  5. Serve with a slotted spoon to remove excess liquid. Garnish with lime wedges and enjoy immediately.

Notes

  • Avoid marinating too long or the shrimp will become tough.
  • For an even lower carb version, skip the pineapple and double the strawberries or add diced cucumber.