A refreshing and light keto summer dish filled with avocado, citrus shrimp and spice. Enjoy this low carb and sugar free Mexican ceviche for lunch, dinner or even as a crowding pleasing easy appetizer.
1/2cucumberdiced seedless, English style works great
1tomatodiced, no seeds
1/2jalapenodiced. Adjust amount to your preferred spice
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
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