This shrimp and salmon ceviche is light, refreshing, and low in carbohydrates. Perfect for a warm day!
This post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
Ceviche is a dish made from fresh raw fish that has been cured in citrus juice. It often contains chopped red onions, cilantro, tomato, chili peppers, and much more! It isn't terribly difficult to convert it to a low carb version – the citrus juice needs to be kept to a minimum, and I've switched the red onions for a combination of green onions and cucumber. You could also add some avocado to the mix, but I didn't have one ripe enough at the time I wanted to make this – and you do want the fish to be as fresh as possible.
How to Make Low Carb Shrimp and Salmon Ceviche
Chop two salmon fillets and some raw shrimp (no shell or tail) into small pieces. I really think it is worth taking the time to make them really small.
Place them in a bowl, cover them with fresh lime juice and stir well. Cover and leave to cure for 30 minutes in the fridge.
The fish will start to turn opaque and the shrimp may even have a few pink tinges – this is due to the lime juice “cooking” them.
Add some chopped cucumber, cherry tomatoes, green onions, and fresh cilantro. I'm not going to lie – there's a LOT of chopping needed for this recipe!
Stir well, then cover and leave in the fridge to marinate for at least another 30 minutes.
Drain the juice and season with salt and pepper.
This shrimp and salmon ceviche is perfect served with homemade low carb tortilla chips!
Low Carb Shrimp and Salmon Ceviche #lowcarb #lowcarbappetizer #ceviche Click To Tweet
- 2 fresh skinless salmon fillets, finely chopped
- 12 oz raw shrimp, shell and tail removed, finely chopped
- ½ cup fresh lime juice, about 3-4 limes
- ½ English cucumber, deseeded and chopped
- 6 cherry tomatoes, quartered
- 2 green onions, finely chopped
- ¼ cup fresh cilantro leaves, chopped
- salt and pepper
- Place the chopped salmon and shrimp in a bowl, and cover them with lime juice. Stir well then cover and leave to cure for 30 minutes in the fridge.
- Add the cucumber, tomatoes, green onions and cilantro. Stir well then cover and leave in the fridge to marinate for at least another 30 minutes.
- Drain the lime juice and serve. This dish is best eaten the same day as preparation.
3.3g per serving of one cup. Nutritional data is best estimate and much of the lime juice is discarded.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 4 Serving Size About 1 cup
Amount Per ServingCalories 248Total Fat 11gSaturated Fat 2gTrans Fat 0gCholesterol 161mgSodium 701mgCarbohydrates 4gNet Carbohydrates 3.3gFiber 0.7gSugar 1.4gProtein 31g
Check out my Low Carb Mexican Recipes Ebook!
If you adore Mexican food, you'll love this ebook collection of 18 delicious low carb Mexican recipes!