Homemade Shrimp Ceviche
The BEST 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.
- 1 lb Shrimp Cooked Frozen
- 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
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 425 F.
Cut each tortillas into 8 wedges and 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.
Calories: 607kcal | Carbohydrates: 11g | Protein: 94g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 1143mg | Sodium: 3834mg | Potassium: 794mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1651IU | Vitamin C: 44mg | Calcium: 676mg | Iron: 10mg