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I’ve made shrimp ceviche a hundred different ways, but this version with avocado is the one I keep coming back to. It’s bright from the lime and lemon, crunchy from the cucumber and onion, and just rich enough from the avocado to make it satisfying. No long marinating, no fancy plating—just chop, toss, and let the citrus work its magic.
You can scoop it straight into a bowl for lunch, pile it onto crisp lettuce leaves, or grab a handful of keto tortilla chips and turn it into a snack. It’s light but filling, easy to prep ahead, and exactly the kind of no-fuss recipe that’s on repeat in my kitchen.
Why You’ll Love This Low-Carb Ceviche
- No raw seafood worries: Uses cooked shrimp, so it’s completely safe and beginner-friendly.
- Naturally low-carb & keto: Packed with healthy fats from avocado and just 7.5g net carbs per serving.
- High in protein: Almost 20g of protein per serving makes it light but filling.
- Quick & easy: Just chop, toss, and chill—no cooking required if you start with pre-cooked shrimp.
- Fresh and flavorful: The citrus marinade, crunchy veggies, and creamy avocado hit every texture and flavor note.
Ingredients & Swaps
The ingredient list for this ceviche salad is short, but every one of them matters for the texture and flavor. Here’s what’s going in, plus what to do if you need to swap something.
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- Shrimp: You can use pre-cooked shrimp to make this recipe truly fuss-free, or cook raw shrimp yourself (just simmer until pink, then cool before chopping). Large or medium shrimp both work—you’re chopping them anyway.
- Avocado: Adds creaminess and healthy fats. Ripe but still slightly firm avocados work best so they hold their shape.
- Lime & Lemon Juice: The classic ceviche tang comes from citrus, and using both lime and lemon gives a nice balance. If you only have one, just double it. Freshly squeezed is non-negotiable here.
- Extra Virgin Olive Oil: A small splash rounds out the acidity and makes everything taste a little more luxurious.
- Tomato: Brings a juicy bite and a pop of color. Cherry or grape tomatoes are fine if that’s what you have—just seed them to keep the salad from getting watery.
- Jalapeño: The gentle heat in the mix. If you’re spice-shy, scrape out the seeds or skip it. If you love heat, leave the seeds in or swap for serrano pepper.
- Red Onion: Adds sharpness and crunch. You can use white onion or even thinly sliced green onions for a milder bite.
- Cucumber: Keeps the salad cool and crisp. Bell pepper works as an equally crunchy substitute if you’re out of cucumber.
Garlic: Just one clove minced fine so it blends in without overpowering.
Cilantro: The herb that makes ceviche taste like ceviche. If you’re not a fan, use flat-leaf parsley.
- Sea Salt: Brings all the flavors together. Don’t skip it.
Can I use frozen shrimp?
Absolutely. Thaw completely, drain well, and pat dry so the salad doesn’t get watery.
Can I make it without avocado?
Yes, though you’ll lose the creamy texture. If you want a similar texture, diced ripe mango (for a non-keto option) or even cubed hearts of palm works nicely. Speaking of mango, it could work in a low-carb ceviche recipe if used in moderation.
What if I don’t like cilantro?
I hear you, cilantro haters! I've got one at home 😅 Simply swap it for flat-leaf parsley or a mix of parsley and fresh mint for a different but still fresh flavor.
How spicy should it be?
Totally up to you. Remove jalapeño seeds for mild, keep them for more heat, or use serrano for an extra kick.
Can I make it without tomato?
Yes—just increase the cucumber slightly, or add diced red bell pepper for crunch and sweetness.
Can I Make This Ceviche with Raw Shrimp?
Yes, you can—but you’ll want to take extra care to handle it safely. Traditional ceviche is made with raw seafood “cooked” in citrus juice, but the acid doesn’t fully kill all bacteria or parasites the way heat does. If you decide to use raw shrimp, keep these points in mind:
- Buy the freshest shrimp you can find. Look for shrimp that’s labeled sashimi-grade or sushi-grade, which indicates it’s been frozen to a temperature that kills most parasites.
- Keep it cold. Store shrimp in the coldest part of your fridge and prepare it the same day you buy it.
- Peel and devein before marinating. This ensures even contact with the citrus and better texture.
- Marinate long enough. While citrus doesn’t make shrimp fully safe like heat, it does firm up the flesh and add flavor. Plan for at least 30–60 minutes of marinating.
- Serve immediately. Ceviche made with raw shrimp should be eaten right after marinating and should not be stored for later.
If you’re making ceviche for a crowd or want the safest option, stick with pre-cooked shrimp. You’ll still get all the bright, fresh flavor without any food safety concerns.
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Tips for Best Keto Ceviche Salad
Here are my top tips for ceviche perfection!
- Dice everything evenly. Similar-sized pieces mean you’ll get a bit of shrimp, avocado, and veggie in every bite.
- Toss avocado in citrus right away. The lime and lemon juice slow browning so your salad stays fresh-looking longer.
- Chill before serving. Two hours in the fridge lets the flavors mingle and the shrimp soak up more citrus.
- Control the heat. Remove jalapeño seeds for mild, leave them in for more spice, or swap for serrano if you want to turn it up.
- Don’t skip the salt. The citrus and avocado need it to really pop. Taste before serving and adjust if needed.
- Use fresh citrus juice. Bottled juice can be bitter or dull; fresh-squeezed gives the best flavor.
Serving Suggestions & Storage
This ceviche salad is easy to dress up or down. Scoop it straight into bowls for a light lunch, pile it onto crisp lettuce leaves for a hand-held wrap, or serve with keto tortilla chips for a snack that’s still low in carbs.
It’s also great spooned into low-carb taco shells for a fresh twist on tacos. If you’re entertaining, serve it in small glasses or ramekins for easy, single-serve portions.
Make Ahead & Storage Tips
Ceviche is always best fresh, but you can make this one a few hours ahead without losing flavor. Store it in an airtight container in the fridge for up to 2 days.
Keep in mind that the avocado may soften and darken slightly over time—it’s still safe to eat, just not quite as bright green. If you know you’ll have leftovers, you can prep and store everything except the avocado, then dice and stir it in right before serving.
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Hands-on Overall
Serving size about 270 g/ 9.5 oz
Nutritional values (per about 270 g/ 9.5 oz)
Net carbs7.5 grams
Protein19.3 grams
Fat17.6 grams
Calories278 kcal
Calories from carbs 11%, protein 29%, fat 60%
Total carbs12.9 gramsFiber5.3 gramsSugars3.9 gramsSaturated fat2.5 gramsSodium982 mg(43% RDA)Magnesium64 mg(16% RDA)Potassium703 mg(35% EMR)
Ingredients (makes 4 servings)
- 12 oz cooked shrimp, chopped (340 g)
- 1/4 cup lime juice (60 ml)
- 1/4 cup lemon juice (60 ml)
- 2 tbsp extra virgin olive oil (30 ml)
- 2 medium avocados, diced (250 g/ 8.8 oz)
- 1 tomato, seeded and diced (100 g/ 3.5 oz)
- 1 jalapeño pepper, minced (14 g/ 0.5 oz)
- 1/2 red onion, diced (120 g/ 4.2 oz)
- 1/2 cucumber, diced (120 g/ 4.2 oz)
- 1 garlic clove, minced
- handful of cilantro, chopped
- 1 tsp sea salt
- Optional: serve on top of crispy lettuce leaves
Instructions
- Prep the shrimp and veggies. Chop the shrimp into bite-sized pieces. Dice the avocado, tomato, cucumber, and onion. Mince the jalapeño (remove seeds if you want less heat) and garlic.
- Mix it all together. Add everything to a large mixing bowl—shrimp, avocado, tomato, cucumber, onion, jalapeño, garlic, lemon juice, lime juice, olive oil, salt, and cilantro. Gently toss until everything is well coated in the citrus dressing.
- Chill to let flavors develop. Cover the bowl and refrigerate for about 2 hours. This helps the shrimp soak up the citrus and the flavors blend together.
- Serve and enjoy. Give it a final taste and adjust the salt or citrus if needed. Serve chilled, either on its own, in lettuce cups, with keto tortilla chips, or in low-carb taco shells.
- Store any leftovers. Keep in an airtight container in the fridge for up to 2 days. For the best texture, enjoy it as soon as possible after making.
Avocado Shrimp Ceviche Salad
Step by Step
Ingredients
- 12 oz cooked shrimp, chopped (340 g)
- 1/4 cup lime juice (60 ml)
- 1/4 cup lemon juice (60 ml)
- 2 tbsp extra virgin olive oil (30 ml)
- 2 medium avocados, diced (250 g/ 8.8 oz)
- 1 tomato, seeded and diced (100 g/ 3.5 oz)
- 1 jalapeño pepper, minced (14 g/ 0.5 oz)
- 1/2 red onion, diced (120 g/ 4.2 oz)
- 1/2 cucumber, diced (120 g/ 4.2 oz)
- 1 garlic clove, minced
- handful of cilantro, chopped
- 1 tsp sea salt
- Optional: serve on top of crispy lettuce leaves
Instructions
- Prep the shrimp and veggies. Chop the shrimp into bite-sized pieces. Dice the avocado, tomato, cucumber, and onion. Mince the jalapeño (remove seeds if you want less heat) and garlic.
- Mix it all together. Add everything to a large mixing bowl—shrimp, avocado, tomato, cucumber, onion, jalapeño, garlic, lemon juice, lime juice, olive oil, salt, and cilantro. Gently toss until everything is well coated in the citrus dressing.
- Chill to let flavors develop. Cover the bowl and refrigerate for about 2 hours. This helps the shrimp soak up the citrus and the flavors blend together.
- Serve and enjoy. Give it a final taste and adjust the salt or citrus if needed. Serve chilled, either on its own, in lettuce cups, with keto tortilla chips, or in low-carb taco shells.
- Store any leftovers. Keep in an airtight container in the fridge for up to 2 days. For the best texture, enjoy it as soon as possible after making.
Nutrition (per serving, about 270 g/ 9.5 oz)
Calories278kcal
Net Carbs7.5g
Carbohydrates12.9g
Protein19.3g
Fat17.6g
Saturated Fat2.5g
Fiber5.3g
Sugar3.9g
Sodium982mg
Magnesium64mg
Potassium703mg
Detailed nutritional breakdown (per about 270 g/ 9.5 oz)
| Total per about 270 g/ 9.5 oz |
| 7.5 g | 19.3 g | 17.6 g | 278 kcal |
| Prawns, shrimp (cooked, peeled) |
| 0.8 g | 17.1 g | 1.4 g | 89 kcal |
| Lime juice, fresh |
| 1.2 g | 0.1 g | 0 g | 4 kcal |
| Lemon juice, fresh |
| 1 g | 0.1 g | 0 g | 3 kcal |
| Avocado, fresh |
| 1.1 g | 1.3 g | 9.2 g | 100 kcal |
| Tomatoes, fresh |
| 0.7 g | 0.2 g | 0.1 g | 5 kcal |
| Peppers, Jalapeno, fresh |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Onion, red, fresh |
| 2 g | 0.4 g | 0.1 g | 12 kcal |
| Cucumber, fresh |
| 0.4 g | 0.2 g | 0 g | 4 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Coriander (cilantro), fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 6.8 g | 60 kcal |
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