Shrimp Ceviche Salad

There’s nothing better than having a salad stashed in the fridge to pull out for a quick snack or a light lunch on those busy days. And this Shrimp Ceviche Salad is EXACTLY that. 

Prep it ahead, then pull it out and eat it as a dip, as salsa, or paired with your favorite grilled protein. This Shrimp Ceviche Salad is inspired by traditional ceviche made by marinating raw cubed fish in lemon or lime juice. Of course, this doesn’t start with raw fish but does have similar flavors. So good. 

What You’ll Need to Make Shrimp Ceviche Salad: 

Making Shrimp Ceviche Salad is super simple. With a few chopped veggies and pre-cooked shrimp, you’re sure to be able to make it quickly. Just don’t forget to use your alligator chopper if you want to make those perfect, satisfying squares. If you don’t have one already, I like this one here. 

Kitchen gadgets aren’t always my fav, but I use this alligator chopper frequently for salads, roasted veggies, pico de gallo, etc. It just makes cutting veggies quick and the perfect size for noshing. 

The ingredients for this Shrimp Ceviche Salad are…

• Cooked Shrimp
• Red Onion
• Roma Tomatoes
• Persian Cucumber
• Mango
• Medium Avocado
• Cilantro
• Limes
• Kosher Salt

How to Make Shrimp Ceviche Salad: 

If you’re going to eat this as a salad, then I recommend cutting up the veggies a little bit on the bigger side. For a salsa or pico de gallo, you’ll want to cut the pieces smaller to make dipping a little bit easier. 

Simply combine all the ingredients in a bowl, and voilá, you have a meal to store in the fridge for a few days to pull out whenever you’re feeling a little snacky. Having this stashed in the fridge makes it so much easier to stick to your fitness goals when hunger strikes out of nowhere. 

Serving Suggestions: 

If you’re eating this as a plain salad, consider putting it on top of a bed of greens. You can choose your fav–I really like arugula or mixed greens. To use it as a dip, I love cooking up a quick batch of Cut Da Carb chips. 

Cut Da Carb wraps are my absolute favorite, and I LOVE making them into chips. Usually, I make them to eat with Knudsen cottage cheese as a quick snack, but I also love them with this chopped salad.

For the Cut Da Carb chips, you’ll want to heat up a pan until it’s pretty hot. Then, you can cut your wrap into triangles. Spray the triangles with your olive oil spray, then put them in the hot pan for just a couple of seconds until they are toasted like regular tortilla chips. 

If you’re more of a visual learner, watch the reel below to see how I make them: 

You can use code LILLIE10 to save a little off the top of any 24-pack or larger. And once you learn to make these Cut Da Carb chips, you’ll want them with everything! They’d taste great with this Macro-friendly Cowboy Caviar Salad or as the base for these Breakfast Nachos. Either way, you can’t go wrong. Enjoy! 

Is this Shrimp Ceviche Salad Gluten-free and Dairy-free? 

Yes! If you have to eat dairy-free and/or gluten-free, then this recipe is perfect for you! If you eat it as dip, just make sure to use a gluten-free chip. Unfortunately, Cut Da Carb wraps are not gluten-free. 

Similar Recipes: 

If you like chopped salads or just want another excuse to LOVE your alligator chopper, here are some of my favorite recipes! 

• Macro-Friendly Cowboy Caviar Salad 
• Mexican Street Corn Salsa
• Spicy Mango Slaw
• Fresh and Easy Corn Salsa
• Quick and Zesty Italian Chopped Salad
• Pickle De Gallo Chicken Salad

Why I Love Shrimp Ceviche Salad 

I love being able to prep a big salad and put it in the fridge for noshing all week long. It’s great for a snack or a quick lunch without throwing me off track. Having salads stored in the fridge is one of my favorite ways to meal prep. And meal prepping and planning is ESSENTIAL for me to hit my macros during the week. 

I know meal planning can feel like a lot when you’re trying to feed your whole family and count your macros, so I wanted to share my weekly meal plans with you! It’s an easy meal plan subscription that gives you all the dinners you need to feed your family each week while still hitting your fitness goals. Real food that’s calculated and added to MyFitnessPal, Lose It, and Macos First for you. To make tracking and feeding your family EASY. 

I based the subscription meal plan off how I plan and prep for my own family (you can read about that here), and I think you’ll love it too! 

If you’re ready to make macro-counting and meal planning easier, then you can get my meal plan subscription here! 

Get my meal plan subscription here.

Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read the full privacy policy here.

Shrimp Ceviche Salad

Make this delicious salad to keep in the fridge all week long for noshing!

Print Pin Rate

Course Lunch, Salad, Snack

Servings 6

Calories 178 kcal

Ingredients

• 1 lb. cooked shrimp chopped (16 oz. or 448 g)
• 1 red onion diced (260 g)
• 2 –3 small Roma tomatoes chopped (279 g)
• 1/2 large Persian cucumber diced (260 g)
• 1/2 large mango chopped (150 g)
• 1 medium avocado chopped (100 g)
• 1 cup cilantro chopped (40 g)
• 3 limes juiced
• 1/2 tsp. kosher salt

Instructions

• Combine everything in a large bowl.
• Chop the ingredients larger to eat as a salad or on top of a bed of greens. Dice very small, ideally using an alligator chopper, to use as a salsa and serve with chips or tostadas.
• We love to make homemade chips from our favorite wraps!

Notes

Yields approximately: 1503 grams salad
6 servings, 250 grams per serving
MFP: “Lillie Eats and Tells Shrimp Ceviche Salad”

Nutrition

Serving: 250gCalories: 178kcalCarbohydrates: 20.3gProtein: 17.8gFat: 4g

Keywords ceviche, chopped salad, macro meal prep, salad, shrimp, shrimp ceviche

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