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Bowl of shrimp ceviche with tomatoes with a white and red napkin and spoon

Easy Shrimp Ceviche with Tomatoes

This Easy Shrimp Ceviche with Tomatoes is made from just a handful of common ingredients, this cold soup the summer dish to cool you off on a hot day.  It's Gluten Free, Paleo Friendly, Low Carb, and it can be made Vegan without the shrimp.
5 from 3 votes
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Course: Dinner
Cuisine: American, Spanish
Keyword: Easy Shrimp Ceviche with Vine Ripe Tomatoes
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 6 bowls
Calories: 83kcal
Cost: 15


  • 1 bunch Radishes small dice
  • 3 Tomatoes small dice
  • 1 bunch Cilantro chopped
  • 1 bunch Parsley chopped
  • 10 limes juiced
  • 10 Shrimp
  • 1/2 tsp Fine Grain Sea Salt
  • 1 White Onion small dice


  • Devein and clean the shrimp.  Bring a pot of salted water to boil.  Chop all of the ingredients into medium dice.  The smaller the pieces the tastier the dish.
  • Step 2: Once the water is boiling turn off the heat.  Drop the shrimp into the pot and cover for 5 minutes.  Then run cold water into the pot to stop the shrimp from over cooking.  Combine the radishes, tomatoes, cilantro, parsley, limes, shrimp, onion and salt into a bowl with the lime juice. Add in the shrimp and allow it to sit for at least 20 minutes in the fridge.


Tomatoes get mealy in the fridge so if you want cold ceviche without mealy tomatoes do not refrigerate for more than twenty minutes.  Or you can keep the tomatoes separate from the rest of the ingredients.  Refrigerate the other ingredients and then combine with the tomatoes before serving.


Serving: 1Cup | Calories: 83kcal | Carbohydrates: 8.1g | Protein: 11.2g | Fat: 1.1g | Saturated Fat: 0.03g | Cholesterol: 93mg | Sodium: 323mg | Potassium: 362mg | Fiber: 1.7g | Sugar: 3g | Vitamin A: 10IU | Vitamin C: 40mg | Calcium: 72mg | Iron: 1mg
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