Shrimp Ceviche Salad

Shrimp Ceviche Salad Photo: Leigh Beisch


  • 2 limes, juiced (reserve rinds)
  • 1 pound frozen peeled deveined medium-large shrimp, not thawed
  • 1 tablespoon kosher salt
  • 1 1/2 cups chopped peeled jicama
  • 1/2 cup cilantro sprigs
  • 3 scallions, thinly sliced (1/2 cup)
  • 2 teaspoons finely chopped pickled jalapeño
  • 1 garlic clove, minced
  • 1/4 teaspoon freshly ground black pepper
  • 4 large romaine lettuce leaves


1. Bring 1 quart of water to a boil in a medium saucepan over high heat. Add lime rinds to the boiling water. Add the frozen shrimp and salt, and let the water return just to a boil. Remove from heat; cover and let stand 5 minutes. Drain and discard lime rinds. Rinse shrimp with cold water, and remove tails.

2. In a large bowl, combine lime juice, jicama, cilantro, scallions, jalapeño, and garlic. Add shrimp and black pepper. Let stand 10 minutes at room temperature, or refrigerate up to 4 hours until ready to serve.

3. Line 4 plates with romaine lettuce leaves. Divide the salad among the plates and serve.

  • Prep Time:
  • Cook Time:

  • This easy salad features shrimp, pickled jalapenos, and chopped jicama.
  • Yield: 4 servings (serving size: 1 cup)

Nutritional Information

Calories per serving: 141
Fat per serving: 1g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 1g
Protein per serving: 24g
Carbohydrate per serving: 7g
Fiber per serving: 3g
Cholesterol per serving: 221mg
Iron per serving: 4mg
Sodium per serving: 470mg
Calcium per serving: 64mg