This easy Shrimp Ceviche recipe is zesty, cool and so refreshing! Made with tender, marinated shrimp and fresh veggies, it’s perfect served at parties as an elegant appetizer or at home for a light meal or savory snack.

❤️ Why You’ll Love this Easy Ceviche Recipe

• Uses easy to find healthy ingredients
• Bright fresh flavors
• Easy to make with little preparation
• Low in carbs with just  net carbs per serving

If you are looking for an ideal dish to serve on these hot summer days, you’re going to love this delicious shrimp ceviche. If you’ve never tried ceviche, I know what you may be thinking…isn’t ceviche raw shrimp?

Ceviche is not raw. It's shrimp and fresh vegetables, that have cured in a type of citrus juice, most often lemon or lime. As they marinate, the shrimp reacts to the acidity in the citrus curing the fish causing it to become "cooked" and firm, while infusing them with the most amazing lemony lime flavor at the same time.

If you still aren't sure about the curing process, this recipe also includes info on how to make this dish using poached shrimp, without it compromising the flavor.

What makes ceviche truly a wonderful dish is the lovely combination of flavors and textures. Tender shrimp, creamy avocados, juicy tomatoes with crisp bell peppers and onions make this such a vibrant and flavorful appetizer or light main course. It only takes minutes to prep and it's ready to go in the fridge!

If you're on Keto or a low carb diet, you can serve shrimp ceviche with homemade Keto Crackers, Keto Tortilla Chips, Baked Cheese Crisp or simply spooned over a fluffy bed of Coconut Cauliflower Rice.

What’s in Shrimp Ceviche

• Raw shrimp
• Fresh lime juice
• Fresh lemon juice
• English cucumbers
• Red bell pepper
• Red onion
• Jalapeño pepper
• Avocado
• Cherry tomatoes
• Cilantro
• Garlic
• Extra virgin olive oil
• Salt

How to Make Ceviche

There are two ways you can prepare the shrimp.  This recipe uses fresh wild caught raw shrimp that is essentially “cooked” in the acid from the lime and lemon juices.  

If you’re not comfortable using raw shrimp, you can poach the shrimp first, just be sure to slightly undercook them, otherwise the citrus will overcook them as they marinate.

Tip: If you're poaching the shrimp first, make sure not to add too much, if any, seasoning. You want the shrimp to absorb the flavors of the other ingredients in this recipe without competing with them.

Cut the shrimp in small pieces no larger than ½ inch each.

Tip: You want to cut the shrimp pieces as close to the same size as possible to keep some from being over-cured and others under-cured.

Add the shrimp to a shallow bowl.

Then add in the jalapeño pepper, red onion, red bell pepper, garlic, cilantro and salt.

Pour the lime juice and half the lemon juice over the top and toss to combine. 

Cover and allow to marinate in the fridge for 4 hours or until the shrimp are pink and opaque.

Strain the juice, discard half and pour the other half into a mixing cup.  Add in the remaining lemon juice and olive oil, then whisk to combine.

In the bowl with the shrimp, add in the cucumber, cherry tomatoes and avocado.

Pour the lemon/lime juice mixture over the top and gently toss to combine and serve in lettuce cups, over a salad or with your favorite Keto tortilla chips, lettuce cups or tortillas.

How Long Does Ceviche Last in the Fridge?

Ceviche can be stored in an airtight container for a couple of days. When you're ready to serve the leftovers, you can add a little extra lemon juice if you prefer.

Is Ceviche OK on Keto? Is Ceviche High in Carbs?

Ceviche is perfectly acceptable on Keto. Shrimp are a great low carb source of protein and the veggies that are used in this recipe are all high in fiber and low in net carbs.

Is Homemade Ceviche Safe?

Homemade ceviche is very safe if you follow a few simple rules:

• Always start with the freshest high-quality shrimp you can find. Look for signs that the shrimp are fresh. Firm texture, neutral smell and unblemished shells are things you should be able to easily spot.

• Cut the shrimp in even pieces so they'll all marinate the evenly and be ready to eat at the same time.

• Don't rush the "cooking" process. Properly made ceviche is just not something you can rush. You have to allow the citrus juice time to do it's thing.

• For best results, it's always best eaten the same day you make it. But if you have leftovers, don't worry, they still taste amazing the next couple of days, my family and I can personally attest to this!

How Long Should Ceviche be Marinated?

They are too many varying factors to give the exact amount of time it takes to marinate ceviche. What type of fish that you're using, how large you sliced the pieces, how much is being marinated at once, are all factors that you have to take into account.

On average it will take about 4 hours for the shrimp or fish to turn opaque in color, which is a sign it's done.

What Kind of Fish Makes the Best Ceviche?

I'm partial to shrimp ceviche, but most any firm or semi-firm lean white fish is the best choice for making homemade ceviche. Some popular examples include cod, bass, grouper and swordfish.

Variations of Keto Ceviche:

Vegetable Ceviche: If you're skipping the fish, or possibly just want to serve it veggie style, you can make this recipe exactly the same way minus the shrimp.

Mexican Style: Sprinkle in some of this homemade Taco Seasoning or Fajita Seasoning to give the Shrimp and avocado in this ceviche a delicious south of the boarder flavor.

White Fish Ceviche: You can make this recipe using cod, swordfish or any firm white fish.

Spicy Ceviche: For a spicy ceviche add a variety of peppers like poblano and serrano peppers along with the jalapeño and bell peppers. To the lemon and lime juice add just a pinch of cayenne pepper for a nice spicy kick.

Summer Garden Ceviche: To give this dish even more texture and flavor, you can add fresh summer zucchini and (for those not on Keto) you can also add fresh corn you cut off the cob.

More Keto Shrimp Recipes