This low carb keto fish salad is a refreshing blend of shrimp, avocado, tomato, onion, parsley and citrus juice.
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.
Keywords: Low Carb Shrimp Ceviche, Keto Shrimp Ceviche, Paleo Shrimp Ceviche