Shrimp Ceviche

shrimp ceviche

Go Red For Women 2016-17 Real Woman Amanda DeJesus Try this heart-healthy recipe from the American Heart Association and Go Red For Women 2016-17 Real Woman Chef Amanda DeJesus.

Amanda DeJesus had a heart transplant at age 15. She pursued a culinary career to help other heart patients maintain a healthy lifestyle. The Houston chef combined her culinary training with her heart disease experience to inspire heart patients to eat a heart-healthy diet without giving up the foods they love.

Today Amanda, who was 28 in 2016, teaches heart patients how to modify their favorite recipes, find heart-healthy foods at the grocery store and change their eating habits.

Download this recipe in Spanish (PDF)

Nutrition Facts

Shrimp Ceviche


134 Per Serving


15g Per Serving


3g Per Serving
Calories 134
Total Fat 4.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 107 mg
Sodium 67 mg
Total Carbohydrate 12 g
Dietary Fiber 3 g
Sugars 7 g
Protein 15 g

Dietary Exchanges
1 vegetable, 2 lean meat, 1/2 fruit


Servings  8  

  • 1 garlic clove
  • 1 jalapeño pepper
  • 1/2 cup lime juice (fresh)
  • 2 Roma tomato
  • 1 small red onion
  • 1 avocado
  • 1/2 bunch fresh cilantro
  • 1 lb shrimp (peeled, steamed)
  • 1 mango (peeled)
  • Black pepper (to taste)


Tip: Click on step to mark as complete.

  1. Using the food processor, chop the garlic clove, jalapeño, Roma tomatoes, and red onion. You can add the lime juice if you need a little liquid to allow the processor to do its job. Place in a large mixing bowl.
  2. With a knife chop the cilantro, shrimp, mango, and avocado and add it to the mixing bowl. (Do not put these items in food processor, please chop by hand)
  3. Mix all the ingredients together (including any of the lime juice you didn’t already add). Add the black pepper to taste.