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This easy keto Avocado Shrimp Ceviche Salad is perfect as an appetizer or light lunch! It can be served on top of a bed of greens or with keto tortilla chips for an easy snack.
Hands-on10 minutesOverall2 hours
Nutritional values (per serving)
Total Carbs12.9gramsFiber5.3gramsNet Carbs7.5gramsProtein19.3gramsFat17.6gramsof which Saturated2.5gramsEnergy278kcalMagnesium64mg (16% RDA)Potassium703mg (35% EMR)
Macronutrient ratio: Calories from carbs (11%), protein (29%), fat (60%)
Ingredients (makes 4 servings)
12 oz cooked shrimp, chopped (340 g)
¼ cup lime juice (60 ml/ 2 fl oz)
¼ cup lemon juice (60 ml/ 2 fl oz)
2 tbsp extra virgin olive oil (30 ml)
2 medium avocados, diced (250 g/ 8.8 oz)
1 tomato, seeded and diced (100 g/ 3.5 oz)
1 jalapeño pepper, minced (14 g/ 0.5 oz)
½ red onion, diced (120 g/ 4.2 oz)
½ cucumber, diced (120 g/ 4.2 oz)
1 garlic clove, minced
handful of cilantro, minced
1 tsp sea salt or pink Himalayan salt
Optional: serve on top of crispy lettuce leaves
Combine all ingredients in a large bowl and toss to combine.
Chill 2 hours before serving.
Store in an airtight container chilled for up to 2 days.
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