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Shrimp Ceviche Salad

Make this delicious salad to keep in the fridge all week long for noshing!
Course: Lunch, Salad, Snack
Keyword: ceviche, chopped salad, macro meal prep, salad, shrimp, shrimp ceviche
Servings: 6
Calories: 178kcal

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: 250g | Calories: 178kcal | Carbohydrates: 20.3g | Protein: 17.8g | Fat: 4g