Tomato Shrimp Ceviche

Tomato Shrimp Ceviche

Made  times

"A great dip for parties and entertaining!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 30 m servings 123 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 123 kcal
  • 6%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 13.8 g
  • 28%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 1022 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. Combine the cucumber, avocado, red onion, green onion, and shrimp in a large bowl. Pour in the tomato sauce, tomato paste, and water, mix well, thinning with additional water if needed. Season to taste with salt, pepper, garlic salt, and hot pepper sauce. Cover, and refrigerate for one hour.



Tasty, however, it is time consuming to make and you can really only eat this in small portions.

Overall good. Strong tomato taste.

I used 1/2 the tomato paste, and added jicama, cilantro, lemon, lime, Worcester and celery salt. It's really tasty but is still missing that ZING. Good on tortilla chips!

Too much tomato.

i did celery instead of cucumber,,,,awesome!

From around the web