I love shrimp ceviche! It’s quick to get together and packed with flavor. In fact, you can get creative and try different ceviche recipes for unique flavors! This recipe includes diced mango to get it a fresh and tropical flavor. Postop Bariatric Patients – this is a great recipe to fix up and have in your fridge for a quick lunch or even a dinner when you didn’t have anything else prepared.

If you’ve had Gastric Sleeve or Gastric Bypass surgery, be sure to focus on the shrimp first and take very small bites of all your food! Put your fork down in between bites and avoid the temptation to drink anything. This will help you get the full benefit of your surgical tool!

Tropical Shrimp Ceviche - Bariatric Lunch Idea

Course: Main Dish

Cuisine: No Cook

Servings: 4 servings

Calories: 180kcal

Author: Steph Wagner

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Ingredients

• 1 lb precooked shrimp (medium or large), thawed and tails removed
• 1 medium mango, diced
• 1 small avocado, diced
• 1/2 cup red onion, diced (half of a red onion)
• juice of 1 lime
• 1/4 tsp each sea salt and black pepper

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Instructions

• Thaw shrimp under cold running water and remove tails. Pat dry.
• Chop all the other ingredients and add to a mixing bowl (mango, avocado, onion, lime juice). Add shrimp and toss to coat. Ideally let salad marinate for 30 minutes before eating.
• Eat alone with a fork or on cucumber slices for a low carb crunch!

Nutrition

Serving: 3oz | Calories: 180kcal | Carbohydrates: 17g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1030mg | Potassium: 421mg | Fiber: 4g | Sugar: 7g | Vitamin A: 633IU | Vitamin C: 29mg | Calcium: 176mg | Iron: 3mg