Shrimp and Avocado Ceviche Salad- with Creamy Lime and Honey Dressing




This makes a fantastic lunch or in smaller portions a great starter before dinner !!! I prefer to buy medium tortillas and bake them in shell form. and if you dont have the pans you can make them with a muffin pan …


  • 2 limes- fresh juiced
  • 1 lb cooked and chilled and chopped shrimp (I use thawed out frozen)
  • 2 medium Tomatoes seeded and chopped (If I have tomatoes to use up I will use up to 3)
  •  2 Hass Avocados
  • 1 jalapeno, seeded and finely chopped
  • 1/2 chopped red onion
  • 1 tablespoon Olive Oil
  • 1 to 2 tablespoons chopped Cilantro
  • 1 heart of Romain Lettuce
  • salt and pepper to taste


  • 2 limes- fresh juiced
  • 1 teaspoon Olive Oil
  • 2 heaping tablespoons of low or no fat sour cream
  • 1 teaspoon honey
  • pinch of chopped Cilantro
  • *optional* – pinch of chipolte seasoning (or chili powder/Mexican spice)



  1. In a small bowl combine red onion, lime juice, olive oil, jalapeno,cilantro, and pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
  2. In a large bowl combine chopped shrimp, avocado, and tomato. Slowly mix the two bowls together blending well. Set aside.
  3. In a small bowl mix all dressing ingredients together and whisk until very creamy. Adjust to taste.
  4. Chop up lettuce and place into a salad bowl or taco shell, spoon shrimp mixture on top and drizzle with dressing … enjoy 🙂

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