If you’re searching for a refreshing and flavorful recipe that aligns with your DASH Diet goals, you’ve come to the right place. Shrimp ceviche is a light, citrusy dish that keeps sodium in check while still delivering plenty of taste. It offers lean protein from shrimp, plus fresh vegetables that brighten both your plate and your day. Ready to try a restaurant-quality appetizer that’s quick to prepare? Let’s dive in.
Ingredients
- 1 pound raw shrimp, peeled and deveined (choose medium or large)
- 1 cup fresh lime juice (about 6–8 limes)
- 1 cup diced tomatoes (roma or cherry work well)
- ½ cup finely chopped red onion
- 1 jalapeño, seeded and minced (optional if you prefer less heat)
- ¼ cup chopped cilantro, plus extra for garnish
- 1 teaspoon olive oil
- ¼ teaspoon salt (or salt substitute, to keep sodium low)
- ¼ teaspoon black pepper
- Optional: ½ teaspoon garlic powder
Directions
- Marinate the shrimp. Place peeled shrimp in a glass or ceramic bowl, then pour the fresh lime juice on top. Ensure the shrimp are fully submerged. Cover and refrigerate for about 30 minutes, or until they turn pink and opaque.
- Combine the veggies. In a separate mixing bowl, add diced tomatoes, chopped red onion, jalapeño, cilantro, olive oil, salt, and pepper. Gently stir these ingredients together.
- Mix shrimp and veggies. Once your shrimp are “cooked” by the lime juice, drain most of the liquid, leaving just a couple tablespoons for extra tang. Fold the shrimp into the veggie mixture. Taste and adjust seasonings if necessary.
- Chill before serving. Let everything sit in the refrigerator for another 20 minutes. This step blends all those citrusy flavors.
Tip: Serve in individual small bowls or spoon a few tablespoons onto whole-grain tostadas.
Nutrition facts
A single serving (about 4 ounces) provides an excellent balance of protein, vitamins, and minerals. Here’s an approximate breakdown per serving:
| Nutrient | Amount |
|---|---|
| Calories | ~120 |
| Protein | ~18 g |
| Carbohydrates | ~5 g |
| Fat | ~2 g |
| Sodium | ~200 mg |
(Values will vary based on exact ingredients used.)
Final thoughts
This easy ceviche is a tasty gateway into a balanced meal plan. You’re getting lean protein without overdoing it on sodium and saturated fats, which aligns perfectly with the principles of the DASH Diet. Give it a try next time you want something flavorful that’s also heart-friendly. The fresh lime and crisp veggies just might become your new favorite combination.
Frequently asked questions (FAQs)
- Can I use pre-cooked shrimp?
Absolutely. If you have pre-cooked shrimp, skip the marinating step. Instead, just mix them with the lime juice and the veggies for about 10 minutes to allow the flavors to meld. - What else can I serve with this dish?
Whole-grain crackers or brown rice pair well to make this meal more filling. You can also top a salad or fill lettuce cups for a quick lunch. - How long does it keep in the fridge?
It’s best enjoyed within 24 hours. Over time, the shrimp can become chewy, and the veggies may lose their crunch. - Are there ways to reduce the sodium even more?
You can use a salt substitute or skip the added salt altogether. Fresh herbs, garlic, and citrus juices often provide enough flavor on their own. - Can I add more vegetables?
Yes, you can! Cucumbers, bell peppers, or even a little diced avocado are great ways to boost fiber and nutrients while keeping the dish fresh.
Ingredients
1 pound raw shrimp, peeled and deveined (choose medium or large)
1 cup fresh lime juice (about 6–8 limes)
1 cup diced tomatoes (roma or cherry work well)
1/2 cup finely chopped red onion
1 jalapeño, seeded and minced (optional if you prefer less heat)
1/4 cup chopped cilantro, plus extra for garnish
1 teaspoon olive oil
1/4 teaspoon salt (or salt substitute, to keep sodium low)
1/4 teaspoon black pepper
1/2 teaspoon Optional: garlic powder
Directions
- Marinate the shrimp. Place peeled shrimp in a glass or ceramic bowl, then pour the fresh lime juice on top. Ensure the shrimp are fully submerged. Cover and refrigerate for about 30 minutes, or until they turn pink and opaque.
- Combine the veggies. In a separate mixing bowl, add diced tomatoes, chopped red onion, jalapeño, cilantro, olive oil, salt, and pepper. Gently stir these ingredients together.
- Mix shrimp and veggies. Once your shrimp are “cooked” by the lime juice, drain most of the liquid, leaving just a couple tablespoons for extra tang. Fold the shrimp into the veggie mixture. Taste and adjust seasonings if necessary.
- Chill before serving. Let everything sit in the refrigerator for another 20 minutes. This step blends all those citrusy flavors.
