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Shrimp, Sunchoke, and Stone Fruit Ceviche

Shrimp, Sunchoke, and Stone Fruit Ceviche


  • 4 to 5 limes
  • 12 ounces cooked, peeled, deveined shrimp, halved lengthwise
  • 1/4 cup thinly sliced scallions
  • Kosher salt
  • 1 carrot
  • 1 sunchoke
  • 2 ripe but firm plums
  • 1 jalapeno pepper
  • 1 tablespoon minced fresh mint leaves
  • Avocado slices, for serving (optional)


  1. Zest 2 of the limes into a large bowl and then squeeze in 1/2 cup juice from all the limes. Add the shrimp and scallions, season with salt, and stir well to mix. Cover and refrigerate for 10 minutes.
  2. Meanwhile, peel the carrot and grate on the large holes of a box grater. Peel the sunchoke and cut into 1/4-inch dice. Pit the plums and cut into thin wedges. Stem, seed, and mince the jalapeno.
  3. Add carrot, sunchoke, plums, jalapeno, and mint to the shrimp. Mix well and season to taste with salt. Add avocado slices if desired.

Nutrition Information

Per serving: 131 kcal cal., 0.4 g fat (0.1 g sat. fat), 228 mg sodium, 2 g fiber, 21 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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