Shrimp & Avocado Ceviche
My first time ever eating Shrimp Ceviche was in Mexico on an island while on vacation and I fell in love with the freshness and flavor of this dish. Typically, the lime and lemon juice are used to marinate the raw shrimp and will ‘cook’ it.. but I can’t wait that long! In this version, cooked fresh shrimp is used and once it’s assembled it’s ready to eat. A staple served alongside the ceviche is tortilla chips and I am currently working on a killer low carb recipe for them. Meanwhile, slice English cucumbers into coins and use them as a cracker, or better yet, just spoon the ceviche straight into your mouth.
Ingredients
1 lb. shrimp, thawed (cooked, deveined, tails off)
1 ½ C. diced Roma tomatoes
1 C. avocado, cubed
1 C. diced cucumber (*peeled and pulp removed)
¼ C. chopped green onion
¼ C. chopped fresh cilantro
Juice of 1 lime
1 T. lemon juice
½ C. diced red or yellow onion
1 ½ tsp. minced jalapeno pepper (deseeded)
Salt & pepper, to taste
Directions
Cut the cooked shrimp in small chunks; place in a medium sized bowl.
Add remaining ingredients and gently mix together.
Serve ceviche cold on top of cucumber slices or low carb crackers. Keep ceviche refrigerated until ready to eat.
Servings: 4
TIP
A perfect low carb and low fat snack. Serve on low carb crackers or cucumber slices. *To remove pulp in cucumber, cut in half lengthwise and run a spoon down the center; discard pulp.
Nutrition Info (per serving)
Calories — 166
Fat — 6 g
Protein — 30 g
Carbs — 12 g
Fiber — 5 g
Net carbs — 7 g
Nutrition has been calculated using the MyFitnessPal recipe calculator.