Shrimp Ceviche Salad

Shrimp Ceviche Salad |

I moved back to Florida a couple weeks ago to complete my last master’s program rotation, and now I cannot stop craving seafood! We have already hit summertime temperatures down here, so light and refreshing salad eating is a required survival mechanism.

This cool and crunchy Shrimp Ceviche Salad comes together quickly and marinades in the fridge while you make a dent in your to-do list. I love serving it as part of a seafood platter with extra cooked shrimp on the side, sashimi, homemade tuna salad, and guacamole — but it can also be enjoyed al fresco by itself! Happy eating!

Shrimp Ceviche Salad |
5.0 from 5 reviews
Shrimp Ceviche Salad
Prep time
Total time
Serves: 2 servings
  • 1 ½ cups seeded and chopped cucumber
  • 1 ½ cups chopped green apple
  • Meat of 1 avocado, diced
  • 1 cup chopped cooked shrimp
  • ¼ cup finely chopped parsley
  • 2 tbsp finely chopped mint
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • ½ tsp sea salt
  • ¼ tsp garlic powder
  1. Mix all ingredients together in a serving bowl. Refrigerate for at least two hours to let flavors marry. Stir well before serving.


About Alaena Haber

Alaena Haber is the recipe creator and blabber, err… blogger, behind Grazed and Enthused, an Autoimmune Protocol diet and lifestyle blog. Alaena initially began blogging in 2014 to re-spark her passion for cooking while on the elimination phase of the Autoimmune Protocol, which she uses to address Hashimoto’s and leaky gut symptoms. Enthused by her rapid health progression, she decided it was time to help others by devoting more (okay, all) of her spare time to the autoimmune community. Alaena has three requirements for her recipes: they must be creative, accessible, and make others excited about nutritional healing. You can find her on Facebook and Instagram where she shares both tiny and victorious moments in her healing journey.


  • Lisa says

    I see avocado in there? Not mentioned in the recipe? Looks gorgeous and yummy!

    • Sarah says

      Agreed, it looks like avocado and no green apple. The pic might be of a different recipe? Something is a little off but both sound good (although I”m leaning towards the avocado instead of apple lol).

    • Alaena says


      Thanks for your keen eye! Please add 1 diced avocado to the recipe!

  • Jennifer says

    Hello! I recently started Paleo with the autoimmune protocol and have been pinning lots of recipes! This one sounds really yummy but I have a question. The picture looks like it has avocado In it but I don’t see that in the ingredients. I love avocado and plan on including it either way but was curious if it was in the original recipe. Thanks!

    • Alaena says

      Hi Jennifer!

      Good catch! Add a diced avocado to the recipe. I’ll make sure it gets updated!

  • Amanda says

    Oh my goodness! I love shrimp! I will definitely be making this. Thanks for the recipe

  • Karen L says

    This was amazing! Thanks so much for this cool, refreshing and flavorful dish. I will be making this often.

    • Alaena says

      Oooh so nice to hear, Karen! It is one of my favorites on a hot day especially since digesting seafood is much easier for the ol’ bod in the heat 🙂

  • […] – FODMAP modified version of shrimp ceviche salad (I will replace the apple with jicima – same crunch, no nasty side […]

  • […] Shrimp Ceviche Salad – Autoimmune Paleo […]

  • […] Autoimmune Paleo: Shrimp Ceviche Salad […]

  • […] 10. Shrimp Ceviche Salad […]

  • Sladana says

    We can eat shrimps? They are not on the list in pdf “foods that include”… that s why I asking…
    I also have same question for lobster.. thx!

    • Mickey Trescott says

      Yes shellfish like shrimp and lobster are AIP compliant!

  • Hatatude2Healthy says

    I’m not a fan of avocado, is it possible to just leave it out of the recipe or do you have a substitution suggestion? Thanks!

  • Vian says

    Looks great, but I feel like I want jicama in it instead of the apple. And maybe add some baby bay scallops along with the shrimp!

    • Vian says

      Update: I made this tonight and used Jicama instead of apple. It was really good. I will definitely make it again. I loved the creaminess of the avocado. Perfect for a summer day where you don’t want to actually cook. I roasted the shrimp to cook them, but I think they would be great grilled too.

  • C says


  • […] Blueberry Scones–Grain-free, nut-free, dairy-free Kate Scarlata: Chocolate Peanut Butter Bits Autoimmune Paleo: Shrimp Ceviche […]

  • Emmerin says

    Love this recipe as is. But just tried with added cantaloupe chunks . Perfect summer meal. A regular lunch and/or dish at our house. Thanks!

Leave a Comment

Rate this recipe: