Shrimp Ceviche

Keto Ceviche

Keto Ceviche

Ingredients

• 1 1/2 pounds (680 g) fish fillets
• 8 limes
• 2 tomatoes
• 1 fresh jalapeno (optional)
• 1 black avocado
• 1/4 red onion, diced
• 1/4 cup (16 g) chopped fresh oregano
• 1/4 cup (16 g) chopped fresh cilantro
• salt and pepper to taste

Method

1. Cut any fish fillets into serving-sized pieces
2. Put your fish or seafood in a glass or crockery dish
3. Squeeze 7 of your limes-you should have about 1 1/4 to 1 1/2 cups (300 to 360 ml) lime juice- and pour the lime juice over the fish
4. Turn the fish to make sure its completely coated
5. Cover the dish with piece of plastic wrap and refrigerate for 8 to 12 hours or overnight
6. If at all possible, its best to turn the fish at least a few times during the marinating time to make sure it cooks evenly
7. Drain the fish or seafood and put it in a fresh bowl
8. Cut the tomatoes in half across the equator and squeeze them gently to get rid of the seeds
9. Dice them fairly fine
10. Seed the jalapeno, if you’re using it, and dice it fine, too
11. Cut the avocado in half, remove the seed, peel it, and cut it into dice as well
12. Put all of these vegetables and the diced red onion in the bowl with the fish
13. Throw in the fresh herbs, too
14. Squeeze the last lime over the whole thing, season with salt and pepper, toss gently, and serve

Makes 8 appetizer servings

1. Each with 16 g protein; 5 g carbohydrate; 2 g dietary fiber; 3 g usable carbs
2. This analysis assumes you discard all but about 1/4 cup (60 ml) of the lime juice used to marinate the fish