Shrimp Ceviche for Lovers

by Sandy Todd Webster and Lourdes Castro on Jan 26, 2012

Food for Thought

Instead of focusing on indulgent sugar-laden sweets for Valentine’s Day, consider trying a lean, savory, aphrodisiac dish like this ceviche from New York University nutrition sciences professor and chef Lourdes Castro, MS, RD. The shrimp, chiles, tomatoes and avocados all have aphrodisiac qualities and combine for a healthy, sexy starter (or main dish) and visually beautiful plate to tantalize your sweetheart.

“I love this recipe for both its vibrant colors and its fresh flavors,” Castro says. “It is also very versatile: you can substitute any mild white fish for the shrimp. Just keep in mind that shrimp take a bit longer than fish to “cook” in acid, so cut the marinating time in half when substituting fish.”

Find this and many other healthy, delicious recipes in Castro’s latest book, Latin Grilling (10 Speed Press 2011).

2 pounds large shrimp, peeled, deveined and butterflied

3 cups lime juice (from about 36 limes)

1 habanero chile or 2 jalapeño chiles, stemmed and finely chopped

4 plum tomatoes, cored, seeded and chopped

½ red onion, halved and sliced very thin 1 cup lightly packed cilantro leaves and tender stems, chopped, plus extra sprigs for garnish

2 Haas avocados, peeled, pitted and chopped

2 teaspoons salt

Marinate the shrimp and vegetables. Place shrimp, lime juice, chile, tomatoes, onion and cilantro in large bowl and toss well. Cover with plastic wrap and allow to marinate in refrigerator at least 2 hours.

Garnish and serve. Shortly before serving, add avocados and season with salt. Transfer ceviche to serving platter and garnish with cilantro sprigs. Serves 10.

Per serving: 183 calories; 8.0 grams (g) fat (1 g saturated fat); 20 g protein; 12 g carbohydrate; 138 milligrams (mg) cholesterol; 628 mg sodium; 630 international units vitamin A; 36 mg vitamin C.

Source: Latin Grilling (10 Speed Press 2011).

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About the Authors

Sandy Todd Webster

Sandy Todd Webster IDEA Author/Presenter

Sandy Todd Webster is Editor in Chief of IDEA's publications, including the award-winning IDEA FITNESS JOURNAL and IDEA FOOD & NUTRITION TIPS, the industry's leading resources for fitness, wellness and nutrition professionals worldwide. Sandy joined IDEA in 2001 as executive editor of IDEA PERSONAL TRAINER and IDEA FITNESS MANAGER magazines and was promoted to lead the editorial team in 2003. More than 20 years in magazine publishing, marketing communications and creative services have shaped her straightforward approach to multi-channel communication. Early experience in Los Angeles as a sports writer/reporter, and then enriching years as a managing editor in allied health care publishing have pulled her across a spectrum of stimulating subject matter. Fitness, health and nutrition reside at the perfect center of this content continuum, she feels. A Chicago native, Sandy grew up fully engaged in various competitive sports. Her drive and dedication as an athlete translate to a disciplined work ethic and unwavering approach to challenge in her career. Shortly after graduating journalism school from Southern Illinois University-Carbondale, she was recruited to L.A. for her first post in magazine publishing. After two decades of working on magazines--and now in the throes of applying the unbelieveable multi-media content delivery options available in the magazine 2.0 world--she is still "completely in love" with the creative process it takes to deliver meaningful, inspirational content to end users. She is an accomplished home cook and gardner who would love to combine those skills and passions with her health and fitness background to continue educating readers about a well-balanced, healthy lifestyle.

Lourdes Castro

Lourdes Castro IDEA Author/Presenter

As a registered dietitian, Lourdes is an Adjunct Professor at New York University’s department of Nutrition, Food Studies & Public Health and holds a Masters degree in nutrition from Columbia University. She is the author of three cookbooks Simply Mexican; Eat, Drink, Think in Spanish and Latin Grilling and is the director of the Biltmore Culinary Academy. Visit her website at