keto Easy Shrimp Ceviche cover

Easy Shrimp Ceviche


Every time my husband goes on a fishing trip, there is more fish than we know what to do with so I started making ceviche!

Whenever I made it, friends and family would always rave about it and ask how I made it.  Since I know not everyone has access to fresh fish all the time, I created a very easy and simple recipe that replaces the fish with very accessible frozen shrimps! 

Of course if you do happen to have fresh fish, by all means add it into this recipe!  Super easy, simple and delicious – we hope you enjoy it!  Also a perfect appetizer for the big game this weekend!!

keto Easy Shrimp Ceviche pin 1

This dish is low carb/keto friendly at ~4g per serving for the ceviche a la carte.  If you include the optional tortilla, it would be additional ~6g for 8 chips. 

This ceviche offers tastes of zesty goodness balanced by avocado oils and the optional flour tortilla, a perfect side dish or party snack.

keto Easy Shrimp Ceviche pic

All the ingredients for this dish can be picked up at any local supermarket.

Now, let’s get started!

Prepping Time 5M

Cook Time 10M (optional)

Marinate Time 30M

Total Time 45M

Net Carb/Serv ~4g

Servings 2-3

Ingredients

Ceviche

  • 1 lb Cooked Frozen Shrimp
  • 1 Large Tomato
  • 1/2 Red Onion
  • 1 Avocado
  • 2 Stems of Cilantro
  • 3 Limes
  • 1/8 tsp Black Pepper
  • 1/8 tsp Salt

Baked Tortilla Chips

  • 2 Low Carb Flour Tortillas
  • Cooking Oil Spray

Directions

1) Gather all the ingredients.

2) Defrost, drain, chop shrimp and place into a medium mixing bowl.

3) Chop tomatoes, red onion, cilantro (stems and all) and avocados and into small cubes/pieces.  Add to the medium mixing bowl.

4) Using a citrus press, squeeze limes into the mixing bowl along with adding salt and black pepper.  Carefully mix until all ingredients are thoroughly combined.

5) Gently press a sheet of saran/food wrap down onto the ceviche and refrigerate for 30 minutes to meld the flavors together.

Optional Baked Tortilla Chips

1) Preheat oven to 400 F.

2) Cut both tortillas into 8 wedges giving you 16 triangle chips.

3) Lay tortillas evenly on a parchment lined baking sheet or silicon baking mat as pictured.

4) Spray generously over tortillas with cooking oil of your choice.  Alternatively you can brush them with melted butter as well.

5) Bake for approximately 10-12 minutes until golden brown.  If tortillas do not crisp, continue baking for an additional 2-3 minutes.

Hope you enjoy our Keto-fied Easy Shrimp Ceviche!

If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!

Join us on Facebook to be part of our interactive ketolife discussion & recipe requests and follow us on Instagram & Pinterest to be the first to know when we post a new recipe!

More Recipes

keto Easy Shrimp Ceviche pin 2

keto Easy Shrimp Ceviche cover

Easy Shrimp Ceviche

The BEST Asian Low-Carb/Keto recipe for Easy Shrimp Ceviche.  Enjoy this delicious seafood marinade at only ~4g Net Carb / Serving.  Step by step directions with pictures makes this recipe quick and easy.
5 from 3 votes
Course: Appetizer
Cuisine: South American
Keyword: ketoCeviche, ketoshrimprecipe, lowcarbCeviche, lowcarbshrimp, shrimpCeviche
Prep Time: 5 minutes
Marinate Time: 30 minutes
Total Time: 35 minutes
Print Recipe

Ingredients

Ceviche

  • 1 lb Cooked Frozen Shrimp
  • 1 Whole Tomato
  • 1/2 Whole Red Onion
  • 1 Whole Avocado
  • 2 Stems Cilantro
  • 3 Whole Limes
  • 1/8 tsp Black Pepper
  • 1/8 tsp Salt

Baked Tortilla Chips

  • 2 Sheets Low Carb Flour Tortillas
  • 1 tbsp Cooking Oil Spray

Instructions

Ceviche

  • Gather all the ingredients.
  • Defrost, drain, chop shrimp and place into a medium mixing bowl.
  • Chop tomatoes, red onion, cilantro (stems and all) and avocados and into small cubes/pieces. Add to the medium mixing bowl.
  • Using a citrus press, squeeze limes into the mixing bowl along with adding salt and black pepper. Carefully mix until all ingredients are thoroughly combined.
  • Gently press a sheet of saran/food wrap down onto the ceviche and refrigerate for 30 minutes to meld the flavors together.

Optional Baked Tortilla Chips

  • Preheat oven to 400 F.
  • Cut both tortillas into 8 wedges giving you 16 triangle chips.
  • Lay tortillas evenly on a parchment lined baking sheet or silicon baking mat as pictured.
  • Spray generously over tortillas with cooking oil of your choice. Alternatively you can brush them with melted butter as well.
  • Bake for approximately 10-12 minutes until golden brown. If tortillas do not crisp, continue baking for an additional 2-3 minutes.

*This page contains affiliate marketing links*


Be the First to See New Recipes!

By subscribing you agree to receive our promotional marketing materials and agree with our Privacy Policy.

Leave a Comment

Your email address will not be published. Required fields are marked *

*