Shrimp and Avocado Ceviche in Endive

Fresh shrimp delicately "cooked" in lime juice and served with endive leaves.
Course Appetizer
Cuisine Appetizer
Prep Time 20 minutes
Marinate Time 4 hours
Total Time 4 hours 20 minutes
Servings 6 servings (appetizer size)


  • 1 lb fresh shrimp jumbo size, peeled and deveined
  • 1 1/4 cups fresh lime juice
  • 1 large tomato chopped
  • 1 or 2 jalapenos seeded and minced
  • 4 scallions chopped, white and light green parts only
  • 1/4 cup cilantro leaves chopped
  • 3/4 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 ripe avocado chopped
  • Half a lime
  • 2 heads endive leaves separated


  1. Chop shrimp into 1/2 inch pieces. In a deep bowl, combine shrimp and lime juice so that shrimp is completely covered by juice and pieces float freely so they can marinate on all sides.
  2. Cover and refrigerate for 4 hours.
  3. In a large bowl, combine chopped tomato, jalapenos, scallions, cilantro, salt and pepper. Drain shrimp in a colander and add to bowl. Toss to combine well. Gently toss in chopped avocado. Squeeze lime over.
  4. Spoon one or two tablespoons of ceviche into endive leaves and serve. Alternatively, you can put ceviche into a serving dish and place endive all around it for guests to serve themselves.

Recipe Notes

Serves 6 as an appetizer. Each serving has 11.7 g of carbs and 8 g. of fiber. Total NET CARBS = 3.7 g.

**calculations include the fact that the majority of lime juice is drained off before serving.

Nutrition Facts
Shrimp and Avocado Ceviche in Endive
Amount Per Serving
Calories 46.8
% Daily Value*
Carbohydrates 11.7g4%
Fiber 8g32%
* Percent Daily Values are based on a 2000 calorie diet.