This shrimp and salmon ceviche is light, refreshing, and low in carbohydrates.
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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.
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