Keto Shrimp and Avocado Ceviche
This low carb keto fish salad is a refreshing blend of shrimp, avocado, tomato, onion, parsley and citrus juice.
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: Citrus Cooked
- Cuisine: Spanish
Ingredients
- 1/3 cup red onion, thinly sliced
- 1 pound raw shrimp, cut into 1/2 inch pieces
- 1/2 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 1/2 cup tomatoes, diced
- 1/2 cup avocado, diced
- 1 small jalapeño pepper, seeded and minced
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 1/4 cup parsley, chopped
- 1 tablespoon extra virgin olive oil
Instructions
Step 1. In a small bowl, salt the purple onions generously and let stand 15 minutes until they begin to release their liquid. Rinse well.
Step 2. Place shrimp, tomato, onion, salt, pepper, jalapeño pepper, lemon and lime juice in a resealable container, and marinate in the refrigerator for at least 30 minutes before serving. The fish will become cured and opaque as it marinates.
Step 3. Before serving, mix in the avocado, parsley and olive oil. Taste for salt and add more if necessary.
Nutrition
- Calories: 191
- Fat: 8
- Carbohydrates: 9
- Fiber: 2
- Protein: 25
Keywords: Low Carb Shrimp Ceviche, Keto Shrimp Ceviche, Paleo Shrimp Ceviche
Find it online: https://www.resolutioneats.com/blog/keto-shrimp-ceviche/