Shrimp Ceviche Boats

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Shrimp Ceviche Boats

Shrimp Ceviche Boats are a great appetizer as there are no forks or knives involved, no messy dips, and it is relatively light and delicious.

Endive – You can use any leaf vegetables, but I like to use endive. Endive has several health benefits. The leaves are high in fiber, calcium, potassium and vitamins. It is low in sugar, sodium and fat.
Avocado provides a creamy texture that will leave you satisfied.
Shrimp – I like to use pre-cooked shrimp. You can use any size because it’ll be chopped.
Tomatoes – Roma, cherry/ grape, or heirloom tomatoes would all work well.
Onion – I like to use red onion. Shallots are a great option for a milder onion flavor.
Jalapeño – You can use as much or as little as you like.
Bell pepper – Red, yellow or orange bell pepper all work well.
Cucumber – I like to use an English cucumbers.
Cilantro – Fresh cilantro is the best.
Citrus Juice – I like to use fresh lime juice.
Salt – Season to taste.

Shrimp Ceviche Boats can be perfectly delicious appetizers or finger food salads!

Ceviche is a recipe that marinates or ‘cooks’ fresh fish or shrimp in lime juice or lemon juice. The acid from the citrus does all the work. I use precooked shrimp for this recipe and let the shrimp marinate in the lime juice and added fresh vegetables.

All our appetizer ideas: appetizer page.

Shrimp Ceviche Boats

Shrimp Ceviche Boats are very simple to make, no-bake, low carb, keto, paleo lunch, snack, or appetizer.
Prep Time 20 minutes
Cook Time 0 minutes
Course Appetizer, Main Course
Cuisine American, Mexican
Servings 6


  • 2 heads of endive or other leafy vegetable
  • 1 avocado (thinly sliced)

Shrimp Ceviche:

  • ½ pound peeled and deveined cooked shrimp
  • ¼ cup freshly squeezed lime juice (from 2 limes)
  • ½ cup tomatoes (seeded and chopped)
  • ½ cup cucumber (finely chopped)
  • ¼ cup red bell pepper (finely chopped)
  • ¼ cup red onion (finely chopped)
  • 1 medium jalapeño (seeded and finely chopped)
  • ¼ cup fresh cilantro (chopped)
  • ¼ teaspoon sea salt (or to taste)


  • Chop the shrimp into 1/4-inch pieces and place in a medium bowl. Add the lime juice, tomatoes, bell pepper, cucumber, red onion, jalapeño, cilantro, and salt, and toss to combine.
  • Separate the endives in to individual leaves.
  • Place two slices of avocado into each endive leaf. Add a spoonful of the shrimp ceviche on top of avocado.
  • Serve and enjoy!
Keyword ceviche, shrimp boats, shrimp ceviche boats

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