Shrimp Ceviche with Peach & Arugula {AIP, Whole30, Paleo}

Shrimp Ceviche with Peach and Arugula {AIP, Whole30 & Paleo} from


  • 1 1/4 lb / 568 g peeled, deveined shrimp
  • 1 orange
  • 1 grapefruit
  • 2 limes
  • 2 tbsp / 30 ml extra virgin olive oil
  • 2 1/2 cups / 325 g diced peaches
  • 1 cup / 120 g diced red onion
  • 1 cup / 25 g arugula
  • Salt, to taste


  1. PAR BOIL: Bring a saucepan of salted water to a boil. While the water is heating, prepare an ice bath for the shrimp by filling a bowl halfway with ice and adding enough water to cover. When the saucepan has come to a boil, add the shrimp and cook until opaque, about 1 – 2 minutes for 35 – 45 / lb shrimp. Drain the shrimp and add them to the ice bath to prevent them from cooking any further.
  2. MARINADE: When the shrimp are cool to the touch, discard the ice bath water from the bowl. Juice the orange, grapefruit and limes. Add the citrus juices to the bowl with the shrimp and toss to coat. Cover and refrigerate the shrimp, marinading them in the citrus juices for 1 – 2 hours.
  3. COMBINE: Reserve 1/2 cup of the marinade and discard the rest. Add the olive oil and toss to coat. Add the diced peached and red onion, stirring to combine, then roughly chop the arugula. Add the arugula and season to taste with salt just before serving.


A quick note on the shrimp size: I used “large” shrimp that were 35 – 45 / lb, which gave us perfectly bite sized shrimp once they were par boiled. If you use larger shrimp, chop ’em up into bite sized pieces once they have chilled.

Serve with guacamole and dipping vegetables, or try either sweet potato chips or plantain chips as a tortilla chip replacement!

The AIP Taco Seasoning from Nourish: The Paleo Healing Cookbook goes perfectly with this shrimp ceviche – try adding a pinch just before serving!