📝 About This Recipe
Transport your taste buds to the sun-drenched shores of the Pacific coast with this vibrant, keto-friendly shrimp ceviche. This dish features succulent shrimp 'cooked' in the bright acidity of fresh citrus, mingled with crunchy cucumber, creamy avocado, and a hint of jalapeño heat. It is a refreshing, protein-packed masterpiece that celebrates the purity of fresh seafood while remaining perfectly low-carb.
🥗 Ingredients
The Seafood
- 1.5 pounds Raw Shrimp (peeled, deveined, and tails removed; cut into 1/2-inch pieces)
- 3/4 cup Fresh Lime Juice (about 6-8 juicy limes)
- 1/4 cup Fresh Lemon Juice (about 2 lemons)
The Aromatics and Vegetables
- 1/2 cup Red Onion (very finely diced)
- 1 cup English Cucumber (peeled and diced into small cubes)
- 2 medium Roma Tomatoes (seeded and diced)
- 1-2 pieces Jalapeño (seeded and minced for mild heat)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1 clove Garlic (grated or minced into a paste)
Seasoning and Finishing
- 2 tablespoons Extra Virgin Olive Oil (adds a silky mouthfeel)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Dried Oregano (Mexican oregano preferred)
- 1 large Hass Avocado (diced just before serving)
👨🍳 Instructions
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1
Ensure your shrimp is thoroughly cleaned. If using large shrimp, dice them into uniform 1/2-inch pieces so they 'cook' evenly in the citrus juice.
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2
Place the diced raw shrimp in a large glass or ceramic bowl. Avoid metal bowls as the acid can react with the material and affect the flavor.
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3
Pour the fresh lime and lemon juice over the shrimp. The shrimp should be completely submerged. Toss gently to ensure every piece is coated.
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4
Cover the bowl with plastic wrap and refrigerate. Let the shrimp marinate for 20-30 minutes, or until they turn opaque and pink. Do not exceed 45 minutes or the texture may become rubbery.
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5
While the shrimp is curing, prepare your vegetables. Finely dice the red onion, cucumber, and tomatoes. For the tomatoes, ensure you remove the watery seeds to keep the ceviche from becoming too soggy.
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6
Mince the jalapeño. For less heat, remove the ribs and seeds; for more kick, keep them in.
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7
In a small separate bowl, whisk together the olive oil, minced garlic, sea salt, black pepper, and dried oregano.
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8
Once the shrimp are ready, you can choose to drain about half of the citrus juice if you prefer a less 'soupy' ceviche, or keep it all for maximum zest.
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9
Add the diced onion, cucumber, tomatoes, and jalapeño to the shrimp mixture. Toss gently to combine.
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10
Pour the olive oil and spice mixture over the ceviche and fold in the fresh chopped cilantro.
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11
Taste and adjust the seasoning. You may want an extra pinch of salt to balance the acidity of the lime.
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12
Just before serving, gently fold in the diced avocado. This prevents the avocado from mashing and keeps the dish looking vibrant.
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13
Serve immediately in chilled glasses or bowls for the most refreshing experience.
💡 Chef's Tips
Use the freshest shrimp possible; if you cannot find high-quality raw shrimp, you can use pre-cooked shrimp and reduce the marinating time to 10 minutes just for flavor. Always use fresh-squeezed citrus juice; bottled juice lacks the enzymatic properties needed to properly 'cook' the seafood and tastes bitter. If you find raw red onions too pungent, soak the diced onions in cold water for 10 minutes then drain before adding to the dish. For a truly keto experience, ensure you are using a high-quality olive oil to add healthy fats that satiate. Keep all ingredients chilled until the moment of assembly to maintain a crisp, cold texture.
🍽️ Serving Suggestions
Serve with chilled cucumber slices or celery sticks instead of crackers to keep it strictly keto. Pair with a crisp, dry Sauvignon Blanc or a chilled Mexican lager with a lime wedge. For a beautiful presentation, serve inside the hollowed-out halves of an avocado. Top with a few dashes of your favorite Mexican hot sauce (like Cholula or Valentina) for an extra vinegary kick. Accompany with a side of radishes for extra crunch and a peppery bite.