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Lunch

Mexican Shrimp Ceviche

Prawns cured in citrus with chilli and coriander. 76 g of protein for 474 kcal.

Calories
474kcal
Protein
76g
Fat
9g
Carbs
28g

Per serving, makes 1. Published 27 August 2026.

Allergens

  • Crustaceans

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

  • Boiled shrimp300g
  • Lime juice40ml
  • Chipotle Tabasco20g
  • Avocado puree52g
  • Cherry tomato120g
  • Cucumber190g
  • Mango50g
  • Coriander15g
  • Salt to tasteTo taste

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Method

  1. Chill the boiled shrimp and cut into bite-size pieces, then toss with the lime juice and a pinch of salt and leave to macerate for 10 minutes in the fridge.

  2. Dice the cucumber, cherry tomatoes and mango small and even, chop the coriander fine, and fold everything through the shrimp along with the chipotle Tabasco.

  3. Add the avocado puree last, folding gently so it coats without breaking down the pieces, then correct the salt and acidity and serve cold.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.