Shrimp Ceviche with Cucumber and Avocado

Why This Is Strictly Keto

Shrimp, cucumber, avocado and tomato are all naturally low in carbohydrate, and the “cooking” comes from fresh lime juice rather than any starchy thickener or sweetened sauce. Served in a bowl or spooned into cucumber cups, it needs no tortilla chips or crackers — just whole, fresh ingredients with healthy fat from the avocado.

Ingredients

• 1 pound medium shrimp, peeled and deveined
• ½ cup fresh lime juice (about 4 limes)
• 1 large cucumber, peeled, seeded and diced
• 1 large Roma tomato, seeded and diced
• ¼ cup finely diced red onion
• 1 jalapeño, seeded and minced
• ¼ cup chopped fresh cilantro
• 2 ripe avocados, diced
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon sea salt, plus more to taste
• Extra lime wedges, for serving

Instructions

1. Poach the shrimp: Bring a pot of salted water to a boil. Add the shrimp and cook for 2–3 minutes, just until pink and opaque. Drain and cool in a bowl of ice water, then drain well.

2. Chop the shrimp: Cut the cooled shrimp into ½-inch pieces and place in a large glass or ceramic bowl.

3. Marinate: Pour the lime juice over the shrimp, stir to coat, cover, and refrigerate for 30 minutes.

4. Add the vegetables: Stir in the cucumber, tomato, red onion, jalapeño and cilantro.

5. Finish: Gently fold in the avocado and olive oil, and season with salt.

6. Serve: Spoon into small bowls or hollowed cucumber cups and serve chilled with lime wedges.

Nutritional Info (per serving, approximate)

Tips

• Poaching the shrimp first keeps the ceviche safe to eat and gives it a firm, juicy bite; the lime then adds flavor rather than doing all the “cooking.”
• Add the avocado at the very end so it stays in neat chunks instead of turning mushy.
• For an appetizer, thickly slice cucumber rounds, scoop out a little of the center, and spoon the ceviche into them.