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Traditional ceviche is a Peruvian dish made with raw fish or seafood tossed in acidic marinade made from citrus juices which essentially "cooks" the fish.
So if you're looking for an easy, light and refreshing dish, this low-carb ceviche is a great option. You can serve it as an appetizer or light meal and pair with some keto approved tortilla chips (here's how you can make keto tortilla chips) or use crunchy lettuce leaves instead.
How To Make Low-Carb Ceviche
There isn't just one way to make ceviche. This Shrimp & Mango Ceviche is inspired by a meal I once had in a restaurant in California. It's made with juicy shrimp marinated in lime juice, and combined with sweet mango, creamy avocado, crunchy tomatoes and fragrant onions. It's packed with flavor and so good for you!
There are plenty of different variants of this tasty South American dish, and below are the more and less common ingredients that can be found in ceviche (note that this isn't a complete list).
Common Ingredients in Ceviche
- Fish or seafood such as shrimp, halibut or sea bass are the most common ingredients in ceviche. Some variants of ceviche can even be made with mackerel, octopus or tuna. If you're using shrimp, the larger the better.
- Lime juice or lemon juice are used for "curing" or "cooking" the raw shrimp or fish, and for marinating. You could even add some fresh orange juice.
- Onions. Sweet tasting red onions are best in ceviche but you can pair them with spring onions.
- Chili peppers such as jalapeño or serrano peppers. They are perfect for adding a spicy kick!
- Cilantro. Tip for cilantro haters — just use fresh parsley or mint instead!
- Salt and pepper to taste. Pink Himalayan salt or sea salt are best. Freshly ground is better than pre-ground black pepper.
Less Common Ingredients in Ceviche
- Avocado for healthy fats and creamy texture.
- Other vegetables such as tomatoes, bell peppers, jicama or celery.
- Tropical fruit such as mango or pineapple are less common additions to ceviche. They add great flavor and sweetness which pairs perfectly with avocado, tomatoes and chile peppers.
- Lime zest can be added for extra zing.
- Tabasco sauce can be used for extra heat.
- Olive oil. This is not an ingredient you would typically find in ceviche. I used less than a tablespoon of extra virgin olive oil per serving just to add some healthy fats but feel free to skip it.
Is Raw Ceviche Safe to Eat?
Ceviche can be made with raw or cooked fish or seafood. However, due to the risk of food poisoning, you should only be using raw shrimp if you know it's very fresh and from reliable sources. Unlike the heat of cooking, acid marinades will not kill bacteria or parasitic worms.
Is Mango Keto?
This Low-Carb Shrimp and Mango Ceviche recipe uses mango which is not what some might call "keto". Or is it?
It's time we ditch the diet dogma. Be cautious with those encouraging you to take extreme measures when you don't really need to. Such approaches are always short term and bioindividuality is key.
There is no such thing as "keto" foods, especially when we are talking about whole foods. So if your carb limit is very low (less than 20 g net carbs), you may want to swap the mango with more more tomatoes and/or avocado. Other than that, feel free to enjoy this delicious ceviche!
How To Serve Ceviche
If you're low-carb or keto, you'll need to replace all those high-carb sides like tostadas, chips, crackers or sweet potatoes, and instead opt for low-carb alternatives such as keto tortilla chips which you can make from my Keto Tortillas and cut into tortilla chips like I did here. For simplicity you can serve this ceviche in some lettuce leaves like I did here.
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Hands-on Overall
Serving size about 170 g/ 6 oz
Nutritional values (per about 170 g/ 6 oz)
Net carbs6.8 grams
Protein12.5 grams
Fat15.9 grams
Calories225 kcal
Calories from carbs 12%, protein 23%, fat 65%
Total carbs10.8 gramsFiber4 gramsSugars5.1 gramsSaturated fat2.5 gramsSodium627 mg(27% RDA)Magnesium38 mg(10% RDA)Potassium468 mg(23% EMR)
Ingredients (makes 6 servings)
- 450 g large raw shrimp, deveined (1 lb)
- fresh juice of 4 limes or lemons (120 ml/ 4 fl oz)
- 2 medium tomatoes, diced (200 g/ 7.1 oz)
- 1 small ripe mango, peeled and diced (150 g/ 5.3 oz)
- 1/2 small red onion, diced (30 g/ 1.1 oz)
- 2 medium avocados, diced (250 g/ 8.8 oz)
- 2 medium green onions, sliced (30 g/ 1.1 oz)
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil (60 ml/ 2 fl oz)
- 1/2 cup chopped cilantro (30 g/ 1.1 oz), or to taste
- sea salt and pepper, to taste
Instructions
- To poach the shrimp, fill a medium saucepan with water, add a generous pinch of salt and bring to a boil. Cook for 1 to 2 minutes. The shrimp will turn pink and opaque. Once done, drain and rinse with cold water to stop the cooking process.
Note: Only if you are using very fresh shrimp from reliable sources, you can skip the poaching and let it "cook" in the lime juice (see tips in the post above).
- Place the shrimp in a bowl and add juice of 3 to 4 limes. (You'll only be consuming a small portion of the juice as most will be discarded after marinating.) Place in the fridge for at least 1 hour. Stir once or twice to make sure all of the shrimp is marinated. Once ready, drain and chop each shrimp into 3-4 pieces. Discard the marinating lime juice.
- Chop the tomatoes. Dice the red onion. Peel and dice the mango and the avocado. Crush the garlic and slice the green onions. Chop the fresh cilantro. Place everything in a large bowl. Add the chopped shrimp and season with salt and pepper. Drizzle with olive oil and toss to combine.
- Serve immediately or store in the fridge for up to a day. Serve as an appetizer or a light dish with keto tortilla chips or simply use crunchy lettuce leaves like I did here.
Shrimp and Mango Ceviche
Step by Step
Ingredients
- 450 g large raw shrimp, deveined (1 lb)
- fresh juice of 4 limes or lemons (120 ml/ 4 fl oz)
- 2 medium tomatoes, diced (200 g/ 7.1 oz)
- 1 small ripe mango, peeled and diced (150 g/ 5.3 oz)
- 1/2 small red onion, diced (30 g/ 1.1 oz)
- 2 medium avocados, diced (250 g/ 8.8 oz)
- 2 medium green onions, sliced (30 g/ 1.1 oz)
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil (60 ml/ 2 fl oz)
- 1/2 cup chopped cilantro (30 g/ 1.1 oz), or to taste
- sea salt and pepper, to taste
Instructions
- To poach the shrimp, fill a medium saucepan with water, add a generous pinch of salt and bring to a boil. Cook for 1 to 2 minutes. The shrimp will turn pink and opaque. Once done, drain and rinse with cold water to stop the cooking process.
Note: Only if you are using very fresh shrimp from reliable sources, you can skip the poaching and let it "cook" in the lime juice (see tips in the post above).
- Place the shrimp in a bowl and add juice of 3 to 4 limes. (You'll only be consuming a small portion of the juice as most will be discarded after marinating.) Place in the fridge for at least 1 hour. Stir once or twice to make sure all of the shrimp is marinated. Once ready, drain and chop each shrimp into 3-4 pieces. Discard the marinating lime juice.
- Chop the tomatoes. Dice the red onion. Peel and dice the mango and the avocado. Crush the garlic and slice the green onions. Chop the fresh cilantro. Place everything in a large bowl. Add the chopped shrimp and season with salt and pepper. Drizzle with olive oil and toss to combine.
- Serve immediately or store in the fridge for up to a day. Serve as an appetizer or a light dish with keto tortilla chips or simply use crunchy lettuce leaves like I did here.
Nutrition (per serving, about 170 g/ 6 oz)
Calories225kcal
Net Carbs6.8g
Carbohydrates10.8g
Protein12.5g
Fat15.9g
Saturated Fat2.5g
Fiber4g
Sugar5.1g
Sodium627mg
Magnesium38mg
Potassium468mg
Detailed nutritional breakdown (per about 170 g/ 6 oz)
| Total per about 170 g/ 6 oz |
| 6.8 g | 12.5 g | 15.9 g | 225 kcal |
| Prawns, shrimp (raw, peeled) |
| 0.3 g | 10.8 g | 0.6 g | 50 kcal |
| Lime juice, fresh |
| 0.6 g | 0 g | 0 g | 2 kcal |
| Tomatoes, fresh |
| 0.9 g | 0.3 g | 0.1 g | 6 kcal |
| Mango, fresh |
| 3.3 g | 0.2 g | 0.1 g | 15 kcal |
| Onion, red, fresh |
| 0.3 g | 0.1 g | 0 g | 2 kcal |
| Avocado, fresh |
| 0.8 g | 0.8 g | 6.1 g | 67 kcal |
| Spring onion, scallion, green onion, fresh |
| 0.2 g | 0.1 g | 0 g | 2 kcal |
| Garlic, fresh |
| 0.3 g | 0.1 g | 0 g | 1 kcal |
| Coriander (cilantro), fresh |
| 0 g | 0.1 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 9 g | 80 kcal |
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