Lunch

Peruvian Shrimp Ceviche

Name: Peruvian Shrimp Ceviche
Yield: 1 serving
Ingredients: 250 g, boiled Shrimp; 142 g Cucumber; 120 g Tomato; 50 g Avocado; 32 g Onion; 26 ml Lemon juice; 5 g Coriander; 5 g Basil; To taste Chipotle Tabasco

Cold prawns cured briefly in lemon with tomato, cucumber and avocado. 64 g of protein for under 400 kcal.

Calories: 392kcal
Protein: 64g
Fat: 9g
Carbs: 20g

Per serving, makes 1. Published 31 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

Shrimp250 g, boiled
Weighed cooked, which is what carries the 64 g of protein. Raw and in the shell, the same weight lands nearer 50 g.
Cucumber142 g
Tomato120 g
Avocado50 g
Onion32 g
Lemon juice26 ml
Coriander5 g
Basil5 g
Chipotle TabascoTo taste

Method

Chill the boiled shrimp thoroughly and cut the larger ones in half lengthways.
Slice the onion as thinly as possible and rinse it under cold water for a minute to soften the bite, then drain it well.
Dice the tomato and cucumber into even pieces, seeding the tomato if you want the marinade to stay clear.
Combine the shrimp, tomato, cucumber and onion in a cold bowl, pour over the lemon juice, season with salt and chipotle Tabasco, then toss and leave to marinate for 10 minutes in the fridge.
Fold through the diced avocado and the chopped coriander and basil just before serving, so the avocado holds its shape and the herbs stay bright.
Serve cold in a chilled bowl with the marinade spooned over.

Worth knowing

Rinsing the sliced onion is the step people skip. Raw onion left in a cold dish takes it over completely.
The avocado goes in last. Ten minutes in lemon juice and it is already softening at the edges.

Other lunch recipes that share ingredients with this one, or every lunch between 300 and 450 calories a serving.

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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.