Nutrition: 238 Calories
Bright and refreshing, Keto Shrimp Ceviche with creamy avocado is a satisfying lunch or a flavor packed appetizer. It’s quick and easy; no cooking required.
Ceviche is one of my favorite dishes to get when I’m eating out at a Mexican restaurant. It’s packed with so many flavors; there’s citrus and some heat and a mouthful of joy. Traditional ceviche is fish or seafood marinated in citrus juice. There’s often tomatoes, jalapeños, cilantro and diced onion in there too. The citrus juice cures or cooks the seafood, but it takes a long time for this to happen. All day or even over night. One day it occurred to me that basically all the yummy flavors of ceviche are already in my pico de gallo. I enjoy both fish and shrimp ceviche, but shrimp is definitely my personal favorite. Mostly because I love shrimp. I added some avocado to make a more substantial meal and Ta Da, Keto Shrimp Ceviche.
To make your Keto Shrimp Ceviche, thaw out some frozen, cooked salad shrimp (peeled and no tails). I thaw mine in a colander that sitting inside a bowl. Pour the frozen shrimp in the colander and cover with room temp water. Swish the shrimp around a little until they’re all thawed. Then, just pick up the colander to drain the shrimp. Add the thawed shrimp to a bowl along with pico de gallo. As I’ve shared before, we usually have a batch of pico de gallo in our fridge. It’s one of our favorite condiments, both healthy and full of flavor. So, if you keep pico in the fridge, this recipe is super fast to pull together. Otherwise, you can make up a fresh batch; here’s my recipe. Or, you can pick some up at the store.
How to Cut an Avocado
The final ingredient is avocado, which adds some healthy fat and fiber. If you’re not familiar with how to cut an avocado, the video above is very helpful. For this recipe, cube 1 avocado. I usually make Keto Shrimp Ceviche for a quick lunch, so the avocado is really what keeps me full until dinner.
Mix together the cubed avocado, shrimp and pico de gallo. Then, decide if you want to add mayonnaise. Sometimes the avocado adds the perfect amount of creaminess, and sometimes I add mayonnaise. It all depends on the avocado. I find this happens with guacamole too. Sometimes the avocado is perfectly soft and creamy, and then other times I add a little mayonnaise. Keto Shrimp Ceviche is a deliciously refreshing lunch on a hot summer day, or any day you want to feel like summer. It also makes a great appetizer, snack or side to a Mexican meal.
Keto Shrimp “Ceviche” – Simple Avocado Shrimp Salad
Bright and refreshing, Keto Shrimp Ceviche with creamy avocado is a satisfying lunch or a flavor packed appetizer. It’s quick and easy; no cooking required.
Total Time: 10 min
Prep Time: 10 min
Ingredients
- 1 Cup Pico de Gallo
- 14 oz Frozen Cooked Salad Shrimp, thawed
- 1 Avocado
- 1 Tbsp Mayonnaise (optional)
Directions
- In a medium sized bowl add thawed shrimp and pico de gallo.
- Cut open the avocado by slicing around the seed. Once you’ve sliced all the way around, twist the two halves of the avocado to open. Remove the seed. Cube the avocado and add it to the bowl. (See video above)
- Mix all ingredients together, and then decide if you want to add mayonnaise for more creaminess. Serve and Enjoy!
Nutrition:
Yield: 3 servings, Serving Size: about 1 cup
Amount Per Serving: Calories: 238, Total Fat: 14g, Saturated Fat: 1.9g, Cholesterol: 165mg, Sodium: 1404.5mg, Carbohydrates: 12.9g, Fiber 6.1g, Sugars: 4.1g, Protein 18.1g
Save and Share this Recipe!! Click Here to Pin!!
