Skip to Content

Low Carb Shrimp and Salmon Ceviche

Low CarbKetoGluten FreeDairy Free

This shrimp and salmon ceviche is light, refreshing, and low in carbohydrates. Perfect for a warm day!

Low Carb Shrimp and Salmon Ceviche - a light, refreshing, and healthy appetizer recipe

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.

Low Carb Shrimp and Salmon Ceviche - a light, refreshing, and healthy appetizer recipe

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.

Low Carb Shrimp and Salmon Ceviche - a light, refreshing, and healthy appetizer recipe

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!

Low Carb Shrimp and Salmon Ceviche - a light, refreshing, and healthy appetizer 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.

Low Carb Shrimp and Salmon Ceviche - a light, refreshing, and healthy appetizer recipe

 

 

This shrimp and salmon ceviche is perfect served with homemade low carb tortilla chips!

Low Carb Shrimp and Salmon Ceviche - a light, refreshing, and healthy appetizer recipe

Low Carb Shrimp and Salmon Ceviche #lowcarb #lowcarbappetizer #ceviche Click To Tweet

Low Carb Shrimp and Salmon Ceviche - a light, refreshing, and healthy appetizer recipe

Low Carb Shrimp and Salmon Ceviche

Low Carb Shrimp and Salmon Ceviche

Yield: 4 Servings
Prep Time: 20 minutes
Marinating Time: 1 hour
Total Time: 1 hour 20 minutes

This shrimp and salmon ceviche is light, refreshing, and low in carbohydrates. Perfect for a warm day!

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Drain the lime juice and serve. This dish is best eaten the same day as preparation.

Notes

3.3g per serving of one cup. Nutritional data is best estimate and much of the lime juice is discarded.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 4 Serving Size About 1 cup
Amount Per Serving Calories 248Total Fat 11gSaturated Fat 2gTrans Fat 0gCholesterol 161mgSodium 701mgCarbohydrates 4gNet Carbohydrates 3.3gFiber 0.7gSugar 1.4gProtein 31g

Save

Save

Save

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sonia Rosales

Wednesday 27th of June 2018

should the salmon be cooked ahead of time?

Georgina

Wednesday 27th of June 2018

No. Ceviche is the process where raw seafood gets cooked by citrus juices, rather than by heat.

Steve Koncaba

Sunday 1st of April 2018

Could you use snapper or tilapia? I think firm, white flesh fish is more common in ceviche.

Georgina

Sunday 1st of April 2018

I've not tried it but I can't see why it wouldn't work!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe