Thai Lemongrass Shrimp Ceviche

by Dr. Kellyann

Let me tell you—on a hot summer day, I want two things: to stay cool and eat something that feels like sunshine. This Shrimp Ceviche checks every box. It’s light, citrusy, and refreshing with just the right amount of zing—and the secret ingredient? A packet of my Thai Lemongrass Bone Broth. It adds a gentle warmth and protein boost that makes this no-cook dish taste like it came from a fancy beachside café.

Serves: 4 Total Time: 1 hour & 10 minutes (10 minute prep time, 1 hour rest time

Ingredients:

1 lb. shrimp, peeled, deveined and chopped

⅓ cup red onion, diced

¼ cup cilantro, chopped

⅓ cup English cucumber, finely diced

Juice of 2 limes

¼ tsp ground black pepper

¼ tsp hand-harvested sea salt

1 ripe avocado, cubed

1 packet Thai Lemongrass Bone Broth

Directions:

Gently toss all of the ingredients in a bowl until well combined.

Let refrigerate for at least 1 hour before serving to best allow all ingredients to meld together. Once rested, taste ceviche, and adjust any seasonings as desired with additional lime juice, sea salt, or pepper.

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Dr. Kellyann Petrucci is a board-certified naturopathic physician, certified nutrition consultant, and New York Times bestselling author with over 20 years of clinical experience. She is the creator of the Bone Broth Diet and Cleanse + Reset programs, and author of multiple bestselling books including Dr. Kellyann's Bone Broth Diet, The 10-Day Belly Slimdown, and The Bone Broth Breakthrough.

Dr. Kellyann completed postgraduate work in biological medicine at the Paracelsus Clinic in Switzerland and is a regular health expert on Good Morning America, The Dr. Oz Show, Good Day LA, and other nationally televised programs. She is also the host of two PBS specials: 21 Days to a Slimmer, Younger You and The 10-Day Belly Slimdown.

Dr. Kellyann Petrucci

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