Shrimp Ceviche Salad

This easy salad features shrimp, pickled jalapenos, and chopped jicama.

Yield: 4 servings (serving size: 1 cup)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 141
  • Fat: 1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 1g
  • Protein: 24g
  • Carbohydrate: 7g
  • Fiber: 3g
  • Cholesterol: 221mg
  • Iron: 4mg
  • Sodium: 470mg
  • Calcium: 64mg


  • 2 limes, juiced (reserve rinds)
  • 1 pound frozen peeled deveined medium-large shrimp, not thawed
  • 1 tablespoon kosher salt
  • 1 1/2 cups chopped peeled jicama
  • 1/2 cup cilantro sprigs
  • 3 scallions, thinly sliced (1/2 cup)
  • 2 teaspoons finely chopped pickled jalapeño
  • 1 garlic clove, minced
  • 1/4 teaspoon freshly ground black pepper
  • 4 large romaine lettuce leaves


  1. 1. Bring 1 quart of water to a boil in a medium saucepan over high heat. Add lime rinds to the boiling water. Add the frozen shrimp and salt, and let the water return just to a boil. Remove from heat; cover and let stand 5 minutes. Drain and discard lime rinds. Rinse shrimp with cold water, and remove tails.
  2. 2. In a large bowl, combine lime juice, jicama, cilantro, scallions, jalapeño, and garlic. Add shrimp and black pepper. Let stand 10 minutes at room temperature, or refrigerate up to 4 hours until ready to serve.
  3. 3. Line 4 plates with romaine lettuce leaves. Divide the salad among the plates and serve.
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