Keto Avocado Shrimp Ceviche Salad

by KetoDietApp.com

Step 1Prep 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.

Step 2Mix 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.

Step 3Chill 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.

Step 4Serve 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.

Step 5Store 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.