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shrimp ceviche in a bowl
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5 from 1 vote

Keto Shrimp Ceviche

Keto Shrimp Ceviche made with avocado, cilantro, lime juice, onion, cucumbers and more. A Mexican favorite, low carb style.
Prep Time10 mins
Cook Time2 mins
Rest Time45 mins
Total Time57 mins
Course: Appetizer, Main Course
Cuisine: Mexican
Servings: 4 people
Calories: 128kcal
Author: Amber @ Low Carb Quick


  • 1 lb shrimps peeled, deveined and cooked
  • ¾ cup cucumber diced
  • ½ cup red onion diced
  • 1 cup cherry tomatoes sliced lengthwise
  • ½ cup cilantro chopped
  • ½ jalapeño minced
  • ¼ cup lime juice
  • cup orange juice optional
  • ½ tsp salt
  • keto friendly tortilla chips optional
  • hot sauce optional


  • *To cook shrimp: Fill a large pot with water, add salt, and bring it to a boil over high heat. Turn off the heat, add the shrimp and let them cook for 2-3 minutes or until they turn pink. Drain and set aside until cool.
  • In a bowl place cooked shrimps, cucumber, red onions, cherry tomatoes, jalapeño, avocado, and cilantro.
  • Pour lime juice and orange juice over the shrimp mixture. Add salt and toss everything to coat.
  • Cover and refrigerate for at least 45 min to marinate.
  • Serve immediately with tortilla chips and enjoy.


  • It is advisable to consume shrimp ceviche fresh. However, you can store the leftovers in an airtight container for 1 day in the refrigerator.
  • Freezing is not recommended.
  • I’ve used small bite-size shrimp in the recipe as it makes the Ceviche easier to eat. But, you can use larger shrimp as well that have been diced into bite-size pieces.
  • Ceviche must be marinated for at least an hour, so don’t skip that.


Calories: 128kcal | Carbohydrates: 8g | Protein: 24g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 433mg | Potassium: 518mg | Fiber: 1g | Sugar: 4g | Vitamin A: 403IU | Vitamin C: 28mg | Calcium: 91mg | Iron: 1mg