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Pumpkin and Shrimp Ceviche

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Total Time

Prep: 25 min. + chilling

Makes

6 servings

Updated: Aug. 02, 2024
I've always loved the freshness of a good shrimp ceviche, and this one doesn't disappoint. The pumpkin replaces the jicama, and it’s just barely cooked to offer a crunchy delight of fall flavor. It will taste best if you allow it to marinate overnight. —Robert Rossi, Independence, Louisiana
Pumpkin and Shrimp Ceviche
Pumpkin and Shrimp Ceviche Recipe photo by Taste of Home
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Ingredients

  • 1 plum tomato, chopped
  • 1/2 cup fresh cilantro leaves, chopped
  • 1/3 cup orange juice
  • 1/4 cup finely chopped onion
  • 1/4 cup lime juice
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/2 teaspoon salt
  • 2 medium ripe avocados, peeled and cubed
  • 10 uncooked shrimp (26-30 per pound), peeled and deveined
  • 1 cup cubed fresh white or orange pumpkin (1/4-inch cubes)
  • Saltines
  • Optional: lime wedge and sliced jalapeno

Directions

  1. Place the first 7 ingredients in a large bowl; toss to combine. Gently stir in avocado; set aside.
  2. In a small saucepan, bring 4 cups water to a boil. Add shrimp; cook, uncovered, just until shrimp turn pink, 2-3 minutes, adding pumpkin during the last 45 seconds of cooking. Drain; rinse with cold water and drain well. Coarsely chop shrimp; stir shrimp and pumpkin into avocado mixture. Refrigerate, covered, until well chilled, at least 2 hours. Serve with saltines and if deisred lime wedges and sliced jalapenos.

Nutrition Facts

2/3 cup: 118 calories, 7g fat (1g saturated fat), 33mg cholesterol, 234mg sodium, 9g carbohydrate (3g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 1-1/2 fat, 1 lean meat, 1/2 starch.