🌞 Zesty Summer Vibes: Shrimp Ceviche + Plantain Chips = Poolside Perfection

There’s something magical about that first bite of cold, citrusy ceviche on a blazing summer day in Phoenix. The kind of day where the steering wheel is too hot to touch, your kids are running wild through sprinklers, and you’re already dreaming of something fresh and zippy to cool things down.

This shrimp ceviche was born from one of those afternoons—where I had friends coming over, the baby napping (finally), and only an hour to whip something up that felt special but didn't require turning on the stove. I grabbed the shrimp, raided the lime bowl, and let the citrus do the cooking. And because we keep things Prepped AZ Paleo around here, I ditched the tortilla chips and went full flavor with crunchy plantain chips. Let me tell you—game. changer. 🌿

Whether you're lounging by the kiddie pool or hosting a backyard BBQ, this shrimp ceviche is that perfect “did you really make this?!” dish that looks fancy but is secretly easy and fast. Let’s get to it.

🌶️ Shrimp Ceviche (Paleo Style)

Prep Time: 15 mins
Marinating Time: 1 hr
Serves: 4 people
Perfect With: Crunchy plantain chips, jicama sticks, or cucumber slices

🛒 Ingredients:

• 1 lb shrimp, peeled, deveined, tail-off

• 1/3 cup red onion, very finely diced

• 1/4 cup fresh cilantro, chopped

• 2 serrano peppers (see spicy notes below)

• 1/3 cup English cucumber, seeds removed and diced

• 8 tbsp fresh lime juice (about 2–3 limes)

• 2 tbsp fresh lemon juice (about 1 lemon)

• 1/2 tsp dried oregano

• 1/2 tsp kosher salt

• 1/4 tsp freshly cracked black pepper

• 1 avocado, diced

🔪 Instructions:

1. Prep the shrimp:
   Slice each shrimp lengthwise in half, then chop each half into 3–4 bite-sized pieces.

2. Blend the base:
   In a blender or food processor, mix lime juice, lemon juice, and 1 serrano pepper (seeds removed). Blend until smooth.

3. Mix it up:
   In a large bowl, combine shrimp, citrus blend, red onion, cilantro, diced cucumber, diced second serrano (if using), oregano, salt, and pepper. Gently toss.

4. Let it marinate:
   Cover and refrigerate for at least 1 hour to allow the shrimp to “cook” in the citrus.

5. Finish & serve:
   Right before serving, gently fold in diced avocado. Taste and adjust salt and pepper as needed.

🌴 Paleo-Friendly Dippers:

• Plantain Chips: Crunchy, salty, and perfect for scooping! Buy them plain or lightly salted.

• Jicama Rounds: Cool, crisp, and great for layering ceviche on top.

• Cucumber Slices: Light and refreshing—extra hydrating in that desert heat.

• Mini Bell Pepper Halves: Sweet, colorful, and sturdy enough to hold ceviche.

🔥 Spicy Notes:

• Want it mild? Use just one serrano and remove all seeds.

• Want it wild? Leave those seeds in the blender—you've been warned.

• Pro tip: Add a splash of pineapple juice for a sweet-spicy twist.

Ceviche is summer in a bowl—bright, bold, and brimming with flavor. And when it’s paired with plantain chips or fresh veggie dippers, it’s a no-guilt treat that’s paleo-friendly and pool-party approved.