Low Carb Shrimp and Salmon Ceviche

StepAwayFromTheCarbs.com

5 from 1 vote

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

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Prep Time 20

Marinating Time 1

Total Time 1 20

Makes: 4 Servings

Net Carbs: 3.3

Calories: 248

Ingredients Equipment Method Nutrition Notes

Ingredients

US CustomaryMetric

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

Equipment

Zulay Premium Quality Metal Lemon Squeezer

Step-by-Step Instructions

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.

Nutrition

Calories: 248kcalCarbohydrates: 4gProtein: 31gFat: 11gSaturated Fat: 2gCholesterol: 161mgSodium: 701mgFiber: 0.7gSugar: 1.4gNet Carbs: 3.3g

Notes

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

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.