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Easy Shrimp Ceviche (Paleo, AIP, GAPS, Wahls, Whole30)

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  • Author: Eileen Laird
  • Total Time: 40 minutes
  • Yield: 2 servings


  • 1/2 lb. shrimp (pre-cooked, peeled, and diced)
  • 1/2 cucumber (diced)
  • 1/2 zucchini (diced)
  • 1/2 large celery stalk (diced)
  • small garlic clove (pressed)
  • 1 lemon (juiced)
  • 1 lime (juiced)
  • 1 orange (juiced)
  • 2 Tbsp. extra virgin olive oil
  • sea salt, to taste
  • black pepper, to taste (optional – omit for AIP)
  • 1 large avocado (chopped)


  1. If you’re working with frozen pre-cooked shrimp, you can quickly defrost it in a bowl of cold, salted water for 15 minutes. Then strain.
  2. If you’re working with raw shrimp, peel and de-vein the shrimp first, and remove the tails. Boil a pot of salted water. Add the shrimp and cook for a few minutes just until they turn pink. Remove cooked shrimp to a cutting board.
  3. Dice shrimp into chunks and add to a large bowl.
  4. Add all of the other ingredients (except the avocado). Toss to blend. Let marinate 30 minutes, stirring once or twice.
  5. Divide between two bowls. Top with avocado and sprinkle lightly with a little more salt. Enjoy!


  1. If you have access to Wild Pink Oregon Shrimp, that’s what you see in the photo above. It’s a small shrimp caught in sustainable fisheries, and it’s sold in the frozen food aisle, pre-peeled and pre-cooked. If you don’t have access to that, this recipe works well with any shrimp.
  • Prep Time: 40 minutes
  • Category: Main Courses
  • Method: No Cook
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