Palm Beach Gardens Fire Rescue Health & Wellness

Shrimp Ceviche

Who doesn’t love ceviche? This fresh dish is packed with protein and a hefty dose of veggies. Enjoy it in a corn or whole-grain tortilla or with rice. 

Ceviche usually uses raw seafood “cooked” in lime juice for several hours. Depending on when you get to the store, using the cooked shrimp recommended in the recipe may be a better bet on shift. Cooked shrimp only needs 15-30 minutes to marinate, whereas raw shrimp needs 1.5-2 hours. If calls might get in the way, cooked shrimp is likely safer. 

Active Prep Time: 30-45 minutes

Makes 6 servings

    • 3, 12 oz bags medium cooked shrimp (defrosted, peeled and deveined)
    • 5-6 limes, juiced
    • ½ tsp salt
    • 5-6 tomatoes, diced (roma or on-the-vine)
    • 1 large red onion, diced
    • 1 bunch cilantro, chopped
    • 3 avocados, diced (optional)
    1. Combine shrimp, lime, and salt in a large bowl. Marinate for at 15-30 minutes for cooked shrimp or 1.5-2 hours for raw shrimp.. 
    2. Add chopped tomatoes, onion, cilantro, and avocados. Toss and serve with tortillas.
    • 2.5 cups: 310 calories, 41 g protein, 14 g carbohydrate, 12 g fat, 7 g fiber
    • If possible, buy the shrimp and the avocado the shift before. Let the shrimp defrost in the fridge and the avocados ripen on the counter until the next shift. 
    Megan Lautz, MS, RD, CSCS, TSAC-F

    Megan is a Registered Dietitian and coach who specializes in firefighter nutrition. Megan’s mission is to help firefighters perform better, recover faster, and enjoy long healthy retirements. Megan is the owner of RescueRD LLC, which provides nutrition seminars and coaching for tactical athletes across the country. Check out @Rescue.RD on Facebook and Instagram.