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Shrimp Ceviche » Simple and Healthy Recipe! ✅

This easy shrimp ceviche recipe is flavorful, fresh, and so refreshing! Made with tender marinated shrimp and fresh vegetables, it’s perfect served at parties as an elegant appetizer or at home for a light meal or savory snack.

❤️ Because you will love this easy ceviche recipe

  • Use healthy ingredients that are easy to find
  • Fresh and bright flavors.
  • Easy to make with little preparation.
  • Low carb with only net carbs per serving

If you are looking for an ideal dish to serve on these hot summer days, you will love this delicious shrimp ceviche. If you’ve never tried ceviche, I know what you might think… isn’t ceviche shrimp raw?

The ceviche is not raw. These are fresh shrimp and vegetables, which have been seasoned in a type of citrus juice, usually lemon or lime. While marinating, the shrimp react to the acidity of the citrus curing the fish making it “cooked” and firm, while infusing them with the most amazing lemon and lime flavor.

If you’re still unsure about the curing process, this recipe also includes information on how to make this dish with poached shrimp, without compromising on flavor.

What makes ceviche truly a wonderful dish is the delicious combination of flavors and textures. Tender shrimp, creamy avocados, juicy tomatoes with crisp bell peppers and onions make this such a lively and flavorful appetizer or light main dish. It only takes a few minutes to prepare and it’s ready to put in the fridge!

If you’re following a ketogenic or low carb diet, you can serve Shrimp Ceviche with Homemade Keto Crackers, Keto Tortilla Chips, Baked Cheese Chips, or just a dollop on a soft bed of Coconut Cauliflower Rice.

What’s in shrimp ceviche?

  • Raw shrimp
  • fresh lemon juice
  • fresh lemon juice
  • english cucumbers
  • Red pepper
  • Red onion
  • jalapeno pepper
  • Avocado
  • Cherry tomatoes
  • Cilantro
  • Garlic
  • extra virgin olive oil
  • Salt

*Exact measurements are listed in the recipe card below.

how to make ceviche

There are two ways to prepare shrimp. This recipe uses fresh raw wild-caught shrimp that are essentially “cooked” in the acid of lemon and lime juices.

If you’re not comfortable with raw shrimp, you can boil them first, just be sure to cook them lightly, otherwise the citrus will overcook them while they marinate.

Advice: If you are cooking the shrimp first, be sure not to add too much seasoning, if any. You want the shrimp to absorb the flavors of the other ingredients in this recipe without competing with them.

Cut shrimp into pieces no larger than ½ inch each.

Advice: You want to cut the shrimp pieces as close to the same size as possible to avoid some being over-seasoned and some under-seasoned.

Add the shrimp to a shallow bowl.

Then add the jalapeño pepper, red onion, red pepper, garlic, cilantro and salt.

Pour the lemon juice and half of the lemon juice over it and mix to combine.

Cover and marinate in refrigerator 4 hours or until shrimp are pink and opaque.

Strain the juice, discard half, and pour the other half into a cup. Add the remaining lemon juice and olive oil, then mix to combine.

In the bowl with the shrimp, add the cucumber, cherry tomatoes and avocado.

Pour the lemon-lime juice mixture on top and toss gently to combine and serve in lettuce cups, over a salad, or with your favorite Keto tortilla chips, lettuce cups, or tortilla chips.

How long does ceviche last in the refrigerator?

The ceviche can be stored in an airtight container for a couple of days. When you’re ready to serve the leftovers, you can add a little more lemon juice if you prefer.

Is ceviche good on keto? Is ceviche high in carbohydrates?

Ceviche is perfectly acceptable on Keto. Shrimp are a great low carb source of protein, and the vegetables used in this recipe are high in fiber and low in net carbs.

Is homemade ceviche safe?

Homemade ceviche is very safe if you follow a few simple rules:

  • Always start with the freshest, high-quality shrimp you can find. Look for signs that the shrimp are fresh. The firm texture, neutral smell, and immaculate shells are things you should be able to spot easily.
  • Cut the shrimp into even pieces so they all marinate evenly and are ready to eat at the same time.
  • Don’t rush the “cooking” process. Ceviche done right is not something you can rush. You want to give the citrus juice time to do its job.
  • For best results, it’s always best to eat it the same day you make it. But if you have leftovers, don’t worry, they still taste amazing for days to come, my family and I can personally attest to that!

How long should ceviche marinate?

There are too many variable factors to give the exact amount of time it takes to marinate ceviche. What kind of fish you are using, how big you cut the pieces, how much you marinate at one time are all factors you need to consider.

On average, it will take about 4 hours for shrimp or fish to turn opaque, which is a sign that it’s over.

What kind of fish makes the best ceviche?

I’m a fan of shrimp ceviche, but most firm or semi-solid lean white fish are the best choice for homemade ceviche. Some popular examples include cod, sea bass, grouper, and swordfish.

Ketogenic ceviche variations:

Vegetable ceviche: If you are skipping the fish, or just want to serve it vegetarian style, you can make this recipe exactly the same way minus the shrimp.

Mexican style: Sprinkle on some of this homemade taco or fajita dressing to give the shrimp and avocado in this ceviche a delicious south-of-the-border flavor.

White fish ceviche: You can make this recipe with cod, swordfish, or any firm white fish.

Spicy Ceviche: For a spicy ceviche add a variety of chili peppers such as poblano and serrano peppers along with jalapeno and chili peppers. To the lemon and lime juice, add just a pinch of cayenne pepper for a nice spicy kick.

Summer Garden Ceviche: To give this dish even more texture and flavor you can add fresh summer zucchini and (for those not on Keto) you can also add fresh cut corn on the cob.

More Ketogenic Shrimp Recipes

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Made with tender marinated shrimp and fresh vegetables, this shrimp ceviche is perfect as an elegant appetizer, light meal, or savory snack.

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Preparation time 10 min

Marinate 4 hours

Total time 4 hours 10 min

Calories: 107

Servings: 8

  • ▢ 1 pound raw shrimp
  • ▢ ⅔ cup fresh lemon juice
  • ▢ ½ cup fresh lemon juice, divided
  • ▢ ⅔ cup English cucumbers, diced
  • ▢ ⅓ cup diced red bell pepper
  • ▢ ¼ cup chopped red onion
  • ▢ 1 jalapeño pepper, seeded, minced
  • ▢ 1 Haas avocado, diced
  • ▢ 5 cherry tomatoes, diced
  • ▢ ¼ cup chopped cilantro
  • ▢ 1 clove garlic, finely minced
  • ▢ 1 tablespoon extra virgin olive oil
  • ▢ ½ teaspoon salt

US usual metric

  • There are two ways to prepare shrimp. This recipe uses fresh raw wild-caught shrimp that are essentially “cooked” in the acid of lemon and lime juices.

  • If you’re not comfortable with raw shrimp, you can boil them first, just be sure to cook them lightly, otherwise the citrus will overcook them while they marinate.

  • Cut shrimp into pieces no larger than ½ inch each. Add shrimp, jalapeño pepper, red onion, red bell pepper, garlic, cilantro, and salt to a shallow bowl.
  • Pour the lemon juice and half of the lemon juice over it and mix to combine. Cover and marinate in refrigerator 4 hours or until shrimp are pink and opaque.

  • Strain the juice, discard half, and pour the other half into a cup. Add the remaining lemon juice and olive oil, then mix to combine.
  • In the bowl with the shrimp, add the cucumber, cherry tomatoes, and avocado.

  • Pour the lemon-lime juice mixture on top and toss gently to combine and serve in lettuce cups, over a salad, or with your favorite Keto tortilla chips, lettuce cups, or tortilla chips.

Macros do not include discarded lemon/lime juice.

© Copyright Keto Cooking Christian LLC. Use the share buttons to share on social media, but don’t copy/paste the recipe.

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*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can check this using the nutrition calculator of your choice. All data is based on net carbs, no sugar alcohol: Swerve, Erythritol, Allulose, or Monk Fruit.

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