High-Protein Shrimp Ceviche Cups
Zesty lime-marinated shrimp cups with tomato, cilantro, and avocado — no cooking required
These high-protein shrimp ceviche cups are fresh, zesty, and loaded with flavor: lime-marinated shrimp tossed with tomato, red onion, cilantro, and jalapeño, served in cups and crowned with creamy avocado slices.
Per serving (1 generous cup): 32 g protein, 6 g net carbs, 280 calories — ready in 45 minutes.
Why you’ll love these ceviche cups
- 32g protein per serving — serious fuel
- Only 6g net carbs per serving
- No cooking — just chop, marinate, and chill
- Bright lime, fresh cilantro, creamy avocado
- Ready in 45 minutes
- Perfect for parties, meal prep, and summer lunches
Health notes
- High protein: 32g per cup from shrimp.
- Low carb: Just 6g net carbs — no sugar added.
- Sugar-free: Fresh lime and veggies only.
- Healthy fats: Avocado and olive oil.
Key element — give it the full lime soak and chill
Don’t rush the marinate. The full lime soak firms the shrimp, and the final chill is when the flavors actually meld together.
Ingredients
Ceviche
- 1½ lbs cooked shrimp, peeled, deveined, and chopped
- ½ cup fresh lime juice (about 4 limes)
- 1 cup diced tomato
- ½ cup diced red onion
- 1 jalapeño, seeded and minced
- ½ cup chopped fresh cilantro
- 2 Tbsp olive oil
- Salt and pepper to taste
To serve
- 1 ripe avocado, sliced
- Hot sauce (like Tapatío), to taste
- Lime wedges
Swaps
- Shrimp: Swap for cooked white fish, scallops, or a mix.
- Mild: Skip the jalapeño and use a pinch of chili flakes on top instead.
- Cucumber: Add ½ cup diced cucumber for extra crunch.
- Mango: Add ½ cup diced mango for a sweet-savory twist.
Instructions
| 1 | Prep the shrimp. Chop the cooked shrimp into bite-size pieces and place in a large bowl. |
| 2 | Lime soak. Pour the lime juice over the shrimp, toss to coat, and refrigerate 20 minutes. |
| 3 | Add the veggies. Stir in the tomato, red onion, jalapeño, cilantro, olive oil, salt, and pepper. |
| 4 | Chill to meld. Refrigerate 15 minutes so the flavors meld. |
| 5 | Assemble the cups. Spoon generous cups of ceviche into serving cups and top each with avocado slices. |
| 6 | Serve. Finish with hot sauce and lime wedges on the side. Serve chilled. |
Pro tips
- Use pre-cooked shrimp for speed — or poach raw shrimp 3 minutes and cool first.
- Fresh lime juice only — bottled tastes flat in comparison.
- Dice everything small so every spoonful gets a bit of everything.
- Add the avocado at serving time so it stays bright green.
- Drain off a little liquid before serving if the cups look soupy.
Nutrition
| Nutrient | Per serving (1 generous cup) |
|---|---|
| Calories | 280 |
| Protein | 32g |
| Net carbohydrates | 6g |
| Total carbohydrates | 9g |
| Fiber | 3g |
| Total fat | 13g |
| Sodium | 480mg |
Per serving (1 generous cup, 4 servings), based on cooked shrimp, avocado, olive oil, and vegetables.
Variations
Cucumber crunch
Add ½ cup of diced cucumber for extra crunch and freshness.
Mango twist
Add ½ cup of diced mango for a sweet-savory contrast.
Spicy
Keep the jalapeño seeds in and finish with extra hot sauce.
Lettuce cups
Serve the ceviche in butter lettuce cups instead of serving cups.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 2 days | Airtight container; best within 24 hours |
| Freezer | Not recommended | Veggies turn mushy when thawed |
| Make-ahead | — | Mix everything except avocado; add avocado at serving time |
FAQ
Test your knowledge
5 quick questions about these ceviche cups
1. Protein per serving (1 generous cup)?
2. Net carbs per serving?
3. Why give the ceviche the full lime soak and chill?
4. How long until the ceviche cups are ready?
5. What tops each ceviche cup?
