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Keto Appetizers

Jose's Shrimp Ceviche

I remember the first time I tasted ceviche on a sunny beach—the bright, citrusy shrimp and crisp vegetables felt like a celebration. This keto version captures that vibrant flavor with plump shrimp 'cooked' in lime juice and tossed with fresh tomatoes, onion, and creamy avocado. It’s a light, refreshing appetizer that fits perfectly into your low-carb lifestyle.

15 min Prep time 10 min Cook time 25 min Total time 4 Servings 350 Calories
Jose's Shrimp Ceviche

Ingredients

  • pound peeled and deveined medium shrimp
  • cup fresh lime juice
  • plum tomatoes, diced
  • large yellow onion, diced
  • jalapeño pepper, seeded and minced, or to taste
  • avocados, diced (optional)
  • ribs celery, diced (optional)
  • chopped fresh cilantro to taste
  • salt and pepper to taste

Instructions

  1. Step 1

    I start by placing the shrimp in a glass bowl and pouring fresh lime juice over them until completely submerged. Let them marinate for about 10 minutes—you’ll see them turn from translucent to pink and opaque as the acid “cooks” them. While the shrimp do their magic, I dice the plum tomatoes, onion, and jalapeño (keeping the seeds out unless you love heat) and toss them into a large mixing bowl. If you’re adding avocado and celery for extra crunch and creaminess, dice those now too. Once the shrimp are ready, remove them from the lime juice, but reserve that tangy liquid. Then chop the shrimp into bite-sized pieces and fold them into the veggie mixture. Pour the reserved lime juice back over everything, sprinkle with fresh cilantro, and season generously with salt and pepper. Give it a gentle toss to combine without mashing the avocado. Serve it right away with keto-friendly crackers, pork rinds, or lettuce cups for dipping.

Chef's Tip

The key to perfect ceviche is using the freshest shrimp possible—I always go for wild-caught if I can. And never over-marinate; 10 minutes yields tender shrimp, but any longer and they can turn rubbery.

Storage Tips

Leftovers can be covered and refrigerated for up to 24 hours, though the avocado may brown slightly. Enjoy cold; no reheating needed.

Variation Tips

Swap shrimp for diced fresh tuna or salmon to make a keto seafood ceviche. Serve over crispy cucumber slices or use as a topping for a low-carb tostada.

Frequently Asked Questions