Low Carb Keto Shrimp and Avocado Ceviche

Low Carb Keto Shrimp and Avocado Ceviche

It's summertime and all I feel like eating is fruit.

I just want to be a fruitarian.  But that's not so easy on a low carb diet.  Basically, you can eat berries, lemons and limes.  And, like, tomatoes.  

 Shrimp-Ceviche-Square.jpgLow Carb Keto Shrimp and Avocado Ceviche Recipe

But never fear, I've found good way to use lemon and lime juice.

It's called ceviche, and I've been making it quite a lot lately.  Last week I made a white fish ceviche that turned out really well, so today I decided to try it out with shrimp.  And it was fabulous.  To make it, you "cook" the shrimp with citrus juice.  It is really more like curing the fish, but it looks and tastes like it has been cooked.  Add in some red onion, tomato, parsley and avocado and you've got a really tasty fish salad with only 132 calories and 3g net carbs per serving.

So I'm not quite a fruitarian, but this salad of lemons, limes and tomatoes brings me a little bit closer to my dream.

 Lemon and Lime on a See Saw GIf
 Shrimp-Ceviche-Square.jpgLow Carb Keto Shrimp and Avocado Ceviche Recipe
low carb, keto, atkins, thm-s, lchf, salad, fish, shrimp, avocado, ceviche
appetizer
Latin American
Yield: 6

Low Carb Keto Shrimp and Avocado Ceviche

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

This low carb keto fish salad is a refreshing blend of shrimp, avocado, tomato, onion, parsley and citrus juice.

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:

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

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. 

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

calories

132

fat (grams)

5

carbs (grams)

4

net carbs

3

protein (grams)

17

fiber (grams)

1
Created using The Recipes Generator
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