Keto Avocado Shrimp Mexican Ceviche

Name: Keto Avocado Shrimp Mexican Ceviche
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 16 oz shrimp (raw or cooked. Tail and shell off. ); 1/4-1/2 cup lime juice (use 1/4 cup for cooked shrimp or 1/2 cup for raw shrimp); 1-2 tbsp lemon juice (use 1 tbsp for cooked shrimp or 2 tbsp for raw shrimp); 0.5 tsp kosher salt; 1 tsp lime juice; 1 tsp lemon juice; 1 tsp red pepper sauce (I use Tabasco Original Red Pepper Sauce. Adjust amount to your preferred spice); 1 tsp celery salt; 5 dashes crushed red pepper flakes (Adjust amount to your preferred spice); 1 tsp apple cider vinegar; 1 tsp coconut aminos (I use Coconut Secret Organic Coconut Aminos); 1/4 tsp yacon syrup (I used Alovitox yacon syrup); 8 oz clam juice; 9 oz tomato juice (I used Campbell's tomato juice); 1 large avocado (cubed); 1/2 cucumber (diced seedless, English style works great); 1 tomato (diced, no seeds); 1 tbsp red onion (diced); 1/2 jalapeno (diced. Adjust amount to your preferred spice); 1 bunch fresh cilantro (chopped)

Instructions

Prep:30minCook:5min

A refreshing and light keto summer dish filled with avocado, citrus shrimp and spice. Enjoy this low carb and sugar free Mexican ceviche for lunch, dinner or even as a crowding pleasing easy appetizer.

Updated at: Thu, 21 Nov 2024 15:49:38 GMT