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Low Calorie Lunch: Shrimp Ceviche with Tortilla Chips Recipe

Name: Low Calorie Lunch: Shrimp Ceviche with Tortilla Chips Recipe
Total time: 30 min
Yield: 180 g
Ingredients: raw shrimp (peeled, deveined, chopped) 12 oz; red onion (finely diced) 0.25 cup; Roma tomato (seeded, diced) 0.5 cup; cucumber (peeled, diced) 0.5 cup; avocado (diced) 0.33 cup; cilantro (chopped) 0.25 cup; tortilla chips 12 pieces; lime juice (fresh squeezed) 0.5 cup; orange juice (fresh squeezed) 2 tbsp; jalapeño (seeded, minced) 1 tbsp; kosher salt 0.75 tsp; black pepper 0.25 tsp

Citrus-cured shrimp with a few tortilla chips for crunch. This refreshing ceviche is a low calorie lunch that tastes like a beach vacation.

Cook 30 min Difficulty NORMAL 205 kcal

#mediterranean #diabetic friendly #low carb

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Ingredients

Main ingredients

raw shrimp (peeled, deveined, chopped) 12 oz
red onion (finely diced) 0.25 cup
Roma tomato (seeded, diced) 0.5 cup
cucumber (peeled, diced) 0.5 cup
avocado (diced) 0.33 cup
cilantro (chopped) 0.25 cup
tortilla chips 12 pieces

Seasonings/Sauce

lime juice (fresh squeezed) 0.5 cup
orange juice (fresh squeezed) 2 tbsp
jalapeño (seeded, minced) 1 tbsp
kosher salt 0.75 tsp
black pepper 0.25 tsp

Nutrition summary

Carbohydrates 22 g 43%

Protein 19 g 37%

Fat 3.5 g 15%

Serving size 180g

Cooking steps

1

In a glass bowl, combine the chopped raw shrimp with the lime juice and orange juice, making sure the shrimp is fully submerged in citrus.
2

Cover and refrigerate for 30–40 minutes until the shrimp turns opaque and is firm to the touch, stirring halfway to ensure even curing.
3

Drain off about half of the citrus juice to avoid a watery ceviche, then add the red onion, tomato, cucumber, avocado, cilantro, and jalapeño.
4

Gently fold the ingredients together, seasoning with kosher salt and black pepper to taste; do not overmix to preserve avocado texture.
5

Serve immediately, spooning the ceviche into small bowls and topping each with 4 crisp tortilla chips just before eating to keep the chips crunchy.

Personalized Q&A

Q. What's the key ingredient in this Shrimp Ceviche with Tortilla Chips recipe?

The key ingredient is raw shrimp, which is citrus-cured using fresh lime and orange juice. This process gives ceviche its signature bright, tender texture and fresh, oceanic flavor. The shrimp's quality directly affects the overall dish.

Q. What is the most important cooking point for perfect ceviche shrimp?

Timing is crucial—marinate the chopped raw shrimp in citrus juice just until it becomes opaque and firm, usually about 30–40 minutes in the refrigerator. Overcuring can make the shrimp tough instead of tender.

Q. How do you prevent the tortilla chips from getting soggy?

For the best texture, add tortilla chips on top of the ceviche only right before serving. Keeping the chips separate until the last moment preserves their crunchiness and contrasts the juicy ceviche perfectly.

Q. How many calories and carbs are in each serving?

Each 180g serving contains about 205 kcal and 22g of carbohydrates, making it a lower-calorie lunch option with a balanced nutrient profile suited to light meals and mindful eating.

Q. What is the protein-to-carb ratio in this recipe?

This shrimp ceviche provides 19g protein and 22g carbs per serving, with protein at 37% of calories and carbs at 43%. This balance ensures it fits well into low calorie and lower carb meal planning.

Low Calorie Lunch: Shrimp Ceviche with Tortilla Chips Recipe

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