Low Carb Keto Ceviche

Low Carb Keto Ceviche

Today I'm going to share an easy recipe for ceviche.

But first, I'm going to tell you a big fish story that I just heard.  (It just seems fitting.)

 Low Carb Keto Ceviche Recipe

The story starts back in 1987, with a teenager named Joe Richardson and a fishing expedition he took on Lake Sam Rayburn in Texas.

Joe was two weeks away from graduating, and so he was sporting his new class ring.  But the ring was too big for his finger and it dropped into the water with a sad little plunk.  So that was the end of that. 

 Low Carb Keto Ceviche Recipe

But fast forward 21 years, and another fisherman, fishing the same lake caught an 8 pound bass. 

And inside that bass was Joe Richardson's lost class ring!  Joe's name was engraved inside so the fisherman was able to find him and give the long lost ring back. 

So I guess you never know, do you? 

 Low Carb Keto Ceviche Recipe

One thing I know for sure is that this ceviche recipe is super delicious.  

Ceviche is a Latin American dish composed of raw fish that has been cured in citrus juice.  This recipe uses a mix of lemon and lime juice to cure the fish.  And I rounded out the fish salad with chopped shallots, red bell pepper, jalapeño pepper and parsley.  The result is a refreshing appetizer with only 3g net carb per serving.

Cooking fish with citrus juice might sound a bit weird, but some big fish stories are so weird they just have to be true.  

 Low Carb Keto Ceviche Recipe
 Low Carb Keto Ceviche Recipe
low carb, keto, fish, white fish, salad, paleo, THM-S, LCHF
Latin American
Yield: 6

Low Carb Keto Ceviche

prep time: 10 minscook time: 30 minstotal time: 40 mins

This low carb and Keto fish salad recipe is a refreshing blend of white fish, lemon and lime juice, shallots, parsley, red bell and jalapeño peppers.


1/3 cup shallots, thinly sliced

1 pound fresh fish- sea bass, red snapper, corvina, tilapia, or hamachi – diced into 1/2 inch cubes

1/2 cup fresh lime juice

1/4 cup fresh lemon juice

1/2 cup red bell pepper, thinly sliced

1/4 cup parsley, chopped

1 small jalapeño pepper, seeded and minced

1/4 teaspoon black pepper

1 teaspoon salt

1 tablespoon extra virgin olive oil


1.  In a small bowl, salt the shallots generously and let stand 15 minutes until they begin to release their liquid.  Rinse well.

2.  Place fish, shallots, salt, pepper, jalapeño pepper, red bell 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.  The longer it marinates, the firmer it will become.

3.  Before serving, mix in the parsley and olive oil. Taste for salt and add more if necessary.



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