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 salmon fillets and raw shrimp into small pieces. Place them in a bowl, cover them with lime juice (I use bottled lime juice), stir well, and leave to cure for 30 minutes. 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.
After the initial curing time, drain the excess lime juice from the bowl – it has great flavor but unfortunately will really add to the carb count. Add some chopped cucumber, tomato, green onions, fresh cilantro, and a generous amount of salt and pepper. Stir well, then cover and leave in the fridge to marinate for at least another 30 minutes.
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 salmon fillets, finely chopped
- 12 oz raw shrimp, finely chopped
- ½ cup lime juice
- ½ English cucumber, deseeded and chopped
- 1 medium tomato, deseeded and chopped
- 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 leave to cure for 30 minutes.
- Drain the excess lime juice, and add the remaining ingredients. Stir well then cover the bowl and leave in the fridge to marinate for at least another 30 minutes.
- Best eaten the same day as preparation.
4g net carbs per serving (includes full amount of lime juice, so will work out slightly less than this, depending on how much is drained)
Nutrition InformationYield 4 Serving Size Quarter of the recipe
Amount Per ServingCalories 222Total Fat 6gSaturated Fat 1gCholesterol 261mgSodium 701mgCarbohydrates 4gNet Carbohydrates 4gFiber 0gSugar 1gProtein 34g