7 Days Fun of Clean RecipesDownload
21Jun, 19
Clean Food Love
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Cilantro Lime Shrimp Ceviche Chopped Salad

Chop this up fast, and set it in the fridge for later.

THE PERFECT hot weather meal idea!

This is on our weekly rotation in the Summertime over here at CFC Headquarters!

Typically, ceviche is served with tortilla chips, but I just pile a few spoonfuls right onto a butter, or romaine lettuce leaf, taco style, for a light lunch or dinner out on the patio.

And NO, THIS salad is technically NOT traditional ceviche.
To make traditional ceviche, the fish is “cooked” (while not actually cooked at all) using just the lime juice (citric acid).

Precooking your shrimp (or using precooked shrimp) using heat before chopping and adding into the other salad ingredients as the recipe below is written, is actually a much safer way to prepare the fish, than the traditional citric acid bath.

Makes 4 servings


  • 1 lb. shrimp, precooked and chopped a bit
  • 2 limes, juiced
  • 2 large tomatoes, seeds removed and chopped
  • 2 medium avocados, chopped
  • 1 small red onion, diced
  • 1 jalapeño, thinly sliced
  • a large handful of fresh cilantro leaves, chopped
  • sea salt and pepper to taste (about a 1/8-1/4 teaspoon each)


In a large bowl combine all the ingredients and season with sea salt and pepper to your taste.

Gently toss, then cover and refrigerate for at least an hour, up to 6 hours before serving to let the flavors combine.

Serve cold.




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