Pumpkin and Shrimp Ceviche

Total Time Prep: 25 min. + chilling
Yield 6 servings
Contest Winner
Test Kitchen Approved
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

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.

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
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC