Shrimp Ceviche Salad in a Jar

A fresh, zesty, high-protein salad layered perfectly to stay crisp and flavorful for 1–2 days.

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 Ingredients (1 Large Serving)

• 150–200 g cooked shrimp, peeled, deveined, and chopped
• Juice of 2–3 fresh limes
• ¼ red onion, very finely diced
• 1 small tomato, diced
• ½ cucumber, diced (seeds removed for less water)
• 1 small jalapeño or green chili, finely chopped (optional)
• 2 tbsp fresh cilantro, chopped
• 1 cup lettuce or mixed greens
• Salt & black pepper, to taste
• 1 tsp olive oil (optional)
• ½ avocado, diced (add just before eating)

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 Step-by-Step Instructions

Step 1: Prepare the Shrimp

If shrimp is not already cooked:

• Boil shrimp in salted water for 2–3 minutes until pink and opaque.
• Immediately transfer to ice water to stop cooking.
• Drain, pat dry, and chop into bite-size pieces.

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Step 2: Make the Lime Marinade

• In a bowl, add:
  • Lime juice
  • Salt and black pepper
  • Olive oil (if using)
• Whisk lightly to combine.

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Step 3: Marinate the Shrimp

• Add chopped shrimp to the marinade.
• Stir in red onion, jalapeño, and cilantro.
• Let sit 10–15 minutes so flavors absorb.
  (Shrimp will become tender and citrus-bright.)

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Step 4: Prep the Vegetables

• Dice tomato and cucumber evenly.
• Pat tomatoes dry with a paper towel to reduce excess moisture.
• Wash and thoroughly dry lettuce or greens.

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Step 5: Layer the Jar (Very Important for Freshness)

Use a wide-mouth jar (16–24 oz):

1️⃣ Bottom Layer:

• Lime marinade (any leftover from shrimp)

2️⃣ Second Layer:

• Marinated shrimp mixture
  (This keeps shrimp juicy and flavorful)

3️⃣ Third Layer:

• Tomato and cucumber

4️⃣ Top Layer:

• Lettuce or mixed greens

Do NOT add avocado yet — it browns quickly.

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Step 6: Chill

• Seal jar tightly.
• Refrigerate at least 30 minutes before eating for best flavor.
• Keeps well 1–2 days in the fridge.

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Step 7: Serve

• Add diced avocado just before eating.
• Shake gently or pour into a bowl.
• Taste and adjust salt, pepper, or lime if needed.

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 Approximate Nutrition

(Using 170 g shrimp + 1 tsp olive oil)

• Calories: ~250–300
• Protein: ~35–40 g
• Fat: ~8–12 g
• Carbs: ~10–15 g
• Fiber: ~4–6 g

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 Nut Information

• Nut-Free as written
• Avocado is not a tree nut but may bother some with allergies—omit if needed

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 Common Questions

Q: Is this real ceviche?
A: This is a safe, cooked-shrimp ceviche-style salad—perfect for meal prep.

Q: Can I use raw shrimp?
A: Only if sashimi-grade and you understand citrus curing safety.

Q: How do I keep it extra crunchy?
A: Remove cucumber seeds and keep greens fully dry.

Q: Can I double or triple this?
A: Yes—prep multiple jars at once for grab-and-go meals.