When the weather turns warm, cravings begin for light refreshing dishes. We want our meals to take advantage of all the fresh food summer offers us. For me, ceviche is a weekly summer craving. Fresh ingredients mixed with refreshing seafood marinated in citrus juice hits the spot.
Ceviche is quite versatile with ingredients and presentation. You can make it for a crowd as an appetizer, wrap it in lettuce for lunch or enjoy it for dinner like a chilled soup or seafood salad. If you want to eat it in a more traditional way, like on a tostada, take an almond flour or coconut flour tortilla and fry both sides with salt in butter or avocado oil.
My favorite brand for tortillas is Siete which you can buy in select grocery stores like Whole Foods or online including Amazon. Since ceviche is fulfilling on its own, I personally eat it served chilled in a bowl and keep the carbs low.
So, what is this delicious looking dish called ceviche, pronounced “seh-vee-chay”? Ceviche is a popular Latin American seafood dish which originated in Peru. Even though each area of Latin America has its own ingredients and presentation of ceviche it’s customarily fresh seafood cured in lemon or lime juice then mixed with select seasonings and variety of other ingredients.
When raw seafood is soaked in citrus juice for at least 30 minutes or more it “cooks” the fish or shrimp. The seafood is typically a firm white fish but shrimp, scallops, octopus and calamari are also used.
In the past, I’ve indulged in Peruvian, Puerto Rican and Mexican versions of ceviche and love them all but I learned to make ceviche from my friends from Mexico, so this recipe is Mexican style. Their ceviche recipe includes ingredients that are not keto friendly so I created this keto avocado shrimp ceviche recipe that tastes like the real thing that I can enjoy all summer long.
Craving some more delicious keto Mexican recipes?
We have two delicious keto enchilada recipes that are a must try! Your family will love our keto white sauce green chili chicken enchiladas.
In the mood for beef? Our keto and low carb beef enchiladas rojas features flavorful beef wrapped in warm tortillas smothered in cheese and chili sauce that will satisfy anyone’s Mexican food craving.
Keto Avocado Shrimp Mexican Ceviche
- 16 oz shrimp raw or cooked. Tail and shell off.
- 1/4-1/2 cup lime juice use 1/4 cup for cooked shrimp or 1/2 cup for raw shrimp
- 1-2 tbsp lemon juice use 1 tbsp for cooked shrimp or 2 tbsp for raw shrimp
- 0.5 tsp kosher salt
- 1 tsp lime juice
- 1 tsp lemon juice
- 1 tsp red pepper sauce I use Tabasco Original Red Pepper Sauce. Adjust amount to your preferred spice
- 1 tsp celery salt
- 5 dashes crushed red pepper flakes Adjust amount to your preferred spice
- 1 tsp apple cider vinegar
- 1 tsp coconut aminos I use Coconut Secret Organic Coconut Aminos
- 1/4 tsp yacon syrup I used Alovitox yacon syrup
- 8 oz clam juice
- 9 oz tomato juice
I used Campbell's tomato juice
- 1 large avocado cubed
- 1/2 cucumber diced seedless, English style works great
- 1 tomato diced, no seeds
- 1 tbsp red onion diced
- 1/2 jalapeno diced. Adjust amount to your preferred spice
- 1 bunch fresh cilantro chopped
- Place shrimp in a medium sized bowl with lime juice, lemon juice and salt. Shrimp should be completely covered by juice. Stir all ingredients together.
- Cover the bowl and place in the refrigerator. For cooked shrimp let marinate for 20 minutes. For raw shrimp let cure until the shrimp is firm and pink (looks cooked) which is at least 30 minutes or more.
- In a large serving bowl add tomato juice, clam juice, lemon juice, lime juice, red pepper sauce, celery salt, red pepper flakes, coconut aminos, apple cider vinegar, yacon syrup. Stir well
- Add chopped cumber, tomatoes, red onion, cilantro, jalapeno
- Once shrimp is ready, drain off citrus juice and add to ceviche bowl.
- Add avocado and stir all ingredients together.
- Serve chilledEach serving has 6 g net carbs