Low Carb Classic Shrimp Ceviche
Elevate your appetizer game with this **Low Carb Classic Shrimp Ceviche**, a fresh and vibrant dish that’s as healthy as it is delicious. Packed with tender shrimp “cooked” in zesty lime juice, this recipe features a colorful medley of crisp cucumber, juicy Roma tomatoes, red onion, jalapeño, and creamy avocado, all brought together with the bright flavors of cilantro and a drizzle of olive oil. Ready in under an hour, this keto-friendly ceviche offers bold flavors and a refreshing texture while keeping it low-carb and nutrient-rich. Whether served chilled on its own, in lettuce wraps, or with keto-friendly chips, it’s the perfect crowd-pleaser for summer gatherings or light meals. A must-try for seafood lovers looking for a guilt-free recipe that's both satisfying and easy to make!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 1 cup fresh lime juice
- 0.5 cup red onion, finely chopped
- 1 medium cucumber, peeled, seeded, and diced
- 2 Roma tomatoes, diced
- 1 jalapeño, seeded and finely chopped
- 0.5 cup fresh cilantro, chopped
- 1 avocado, diced
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoon sea salt
- 0.25 teaspoon freshly ground black pepper
- 2 green onions, chopped (optional)
Instructions
1. Begin by cutting the raw shrimp into 1/2-inch pieces. Ensure all shrimp pieces are uniform for even marination and cooking in lime juice.
2. In a large glass or ceramic bowl, combine the shrimp pieces with fresh lime juice. Ensure the shrimp is fully submerged in the lime juice. Cover the bowl with plastic wrap and refrigerate for about 30 minutes, or until the shrimp turns opaque, indicating it's 'cooked' by the lime juice.
3. While the shrimp is marinating, prepare the ceviche vegetables. Finely chop the red onion, dice the cucumber and tomatoes, and finely chop the jalapeño. Add these to a mixing bowl.
4. Once the shrimp is ready, drain off some of the excess lime juice if too much liquid is present, leaving a small amount to keep the shrimp juicy.
5. Add the chopped vegetables, cilantro, olive oil, sea salt, and black pepper to the shrimp. Gently toss everything together until well combined.
6. Carefully fold in the diced avocado to avoid mashing it, ensuring distribution throughout the ceviche.
7. Taste and adjust seasoning with more salt, pepper, or lime juice as necessary.
8. Optionally, add chopped green onions for additional flavor and color.
9. Serve the ceviche chilled. It can be enjoyed on its own, or as a topping for low-carb lettuce wraps or alongside keto-friendly chips.
Nutrition Facts
Calories |
1136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 1729 mg | 75% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 19.1 g | ||
| Protein | 120.2 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 536 mg | 41% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3446 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
