Sustainable Shrimp Ceviche with Avocado & Cilantro
This bright, zesty shrimp ceviche is a celebration of bold flavor and responsible choices. Juicy shrimp “cooked” in citrus juice is tossed with crunchy cucumber, chili, and red onion, then finished with creamy avocado and fresh cilantro. It’s the kind of dish that feels indulgent, but is refreshingly simple to prepare.
Plus, it’s built around thoughtful sourcing and sustainable swaps, making it a feel-good option for both your taste buds and the planet.
Serve it with organic tortilla chips or crisp lettuce cups for a low-carb alternative. Whether you're hosting a summer gathering or meal-prepping a light lunch, this ceviche is a vibrant, no-fuss favorite.
Sustainability Tips
Shrimp: Choose locally farmed or wild-caught shrimp from responsible fisheries. Look for certifications like MSC (Marine Stewardship Council) or Best Aquaculture Practices (BAP), or buy direct from trusted local sources. Avoid imported shrimp from untraceable or poorly regulated fisheries.
Produce: Use local, seasonal ingredients when possible. While delicious, avocados can be resource-intensive—use them mindfully and avoid waste by storing leftovers properly.
Chips: Opt for tortilla chips made with organic, non-GMO corn. Better yet, make your own using leftover tortillas baked or fried at home.
Prep Time: 20 minutes
Marinate Time: 30-60 minutes
Serves: 4
Ingredients:
For the Ceviche:
1 lb sustainably sourced shrimp (peeled, deveined, and chopped into ½-inch pieces)
¾ cup freshly squeezed lime juice (about 6–8 limes)
½ cup freshly squeezed orange juice
1 small red onion, finely diced
1 jalapeño or serrano chili, seeded and finely chopped (adjust to taste)
1 medium ripe avocado, diced
1 medium tomato, diced (optional: remove seeds for less liquid)
½ cup fresh cilantro, chopped
1 small cucumber, peeled, seeded, and diced
Salt and pepper, to taste
For Serving:
Tortilla chips
Lime wedges
Optional: shredded lettuce or butter lettuce cups for a low-carb option
Method:
Marinate the Shrimp:
In a glass or non-reactive bowl, combine the chopped shrimp with lime and orange juice. Stir to coat evenly. Cover and refrigerate for 30–60 minutes, until the shrimp turns opaque and firm. Stir occasionally during marinating.
Add the Flavor Base:
Once the shrimp is cured, drain off about half of the citrus liquid (optional, depending on your texture preference). Add red onion, chili, cucumber, tomato, salt, and pepper. Mix gently to combine.
Final Touches:
Just before serving, gently fold in the diced avocado and chopped cilantro to preserve their fresh texture and color.
Assembly:
Spoon the ceviche into a serving bowl or individual cups. Serve with tortilla chips or lettuce cups. Garnish with lime wedges and extra cilantro if desired.