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Low-Carb Mexican Shrimp Ceviche

4.5 stars, average of 16 ratings

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Ceviche is the perfect summer dish and it's naturally low in carbs so it will keep your blood sugar low and stable.

In this Mexican-inspired ceviche we added a spicy kick and flavor by using jalapeños. It's light and won't weigh you down on a hot day. But there isn't just one way to make ceviche. If you like a bit of sweetness, try this Low-Carb Shrimp and Mango Ceviche. It's a great way to enjoy mango when you are low-carb or even keto.

Is Raw Ceviche Safe to Eat?

Ceviche can be made with raw or cooked fish or seafood. However, due to the risk of food poisoning, you should only be using raw shrimp if you know it's very fresh and from reliable sources. Unlike the heat of cooking, acid marinades  will not kill bacteria or parasitic worms.

How To Serve Ceviche

If you're low-carb or keto, you'll need to replace all those high-carb sides like tostadas, chips, crackers or sweet potatoes, and instead opt for low-carb alternatives such as keto tortilla chips which you can make from my Keto Tortillas and cut into tortilla chips like I did here. For simplicity you can serve this ceviche in some lettuce leaves like I did here.

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Hands-on Overall

Serving size about 225 g/ 8 oz

Allergy information for Low-Carb Mexican Shrimp Ceviche

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, about 225 g/ 8 oz)

Net carbs4.3 grams
Protein12.6 grams
Fat15.9 grams
Calories217 kcal
Calories from carbs 8%, protein 24%, fat 68%
Total carbs8.3 gramsFiber4 gramsSugars2.8 gramsSaturated fat2.5 gramsSodium627 mg(27% RDA)Magnesium41 mg(10% RDA)Potassium504 mg(25% EMR)

Ingredients (makes 6 servings)

  • 450 g large raw shrimp, deveined (1 lb)
  • fresh juice of 4 limes or lemons (120 ml/ 4 fl oz)
  • 1 small red onion, diced (60 g/ 2.1 oz)
  • 2 to 3 medium tomatoes, diced (250 g/ 8.8 oz)
  • 1 large cucumber, peeled and diced (250 g/ 8.8 oz)
  • 2 medium avocados, diced (250 g/ 8.8 oz)
  • 2 jalapeño peppers, diced (28 g/ 1 oz)
  • 1/2 cup chopped cilantro (30 g/ 1.1 oz), or to taste
  • sea salt and pepper, to taste
  • 1/4 cup extra virgin olive oil (60 ml/ 2 fl oz)


  1. To poach the shrimp, fill a medium saucepan with water, add a generous pinch of salt and bring to a boil. Cook for 1 to 2 minutes. The shrimp will turn pink and opaque. Once done, drain and rinse with cold water to stop the cooking process.
    Note: Only if you are using very fresh shrimp from reliable sources, you can skip the poaching and let it "cook" in the lime juice (see tips in the post above). Low-Carb Mexican Shrimp Ceviche
  2. Place the shrimp in a bowl and add juice of 3 to 4 limes. (You'll only be consuming a small portion of the juice as most will be discarded after marinating.) Place in the fridge for at least 1 hour. Stir once or twice to make sure all of the shrimp is marinated. Once ready, drain and chop each shrimp into 3-4 pieces. Discard the marinating lime juice. Low-Carb Mexican Shrimp Ceviche
  3. Chop the tomatoes. Dice the red onion. Peel and dice the cucumber and the avocado. Halve the jalapeños and remove the seeds. Finely dice the jalapeños. Chop the fresh cilantro. Place everything into a large mixing bowl. Low-Carb Mexican Shrimp Ceviche
  4. Add the chopped shrimp and season with salt and pepper. Mix to combine. Add the diced avocado. Low-Carb Mexican Shrimp Ceviche
  5. Drizzle with olive oil and toss to combine. Low-Carb Mexican Shrimp Ceviche
  6. Serve immediately or store in the fridge for up to a day. Serve as an appetizer or a light dish with keto tortilla chips or simply use crunchy lettuce leaves like I did here. Low-Carb Mexican Shrimp Ceviche

Ingredient nutritional breakdown (per serving, about 225 g/ 8 oz)

Net carbsProteinFatCalories
Prawns, shrimp (raw, peeled)
0.3 g10.8 g0.6 g50 kcal
Lime juice, fresh
0.6 g0 g0 g2 kcal
Onion, red, fresh
0.7 g0.1 g0 g4 kcal
Tomatoes, fresh
1.1 g0.4 g0.1 g8 kcal
Cucumber, fresh
0.6 g0.2 g0.1 g5 kcal
Avocado, fresh
0.8 g0.8 g6.1 g67 kcal
Peppers, Jalapeno, fresh
0.2 g0 g0 g1 kcal
Coriander (cilantro), fresh
0 g0.1 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Olive oil, extra virgin
0 g0 g9 g80 kcal
Total per serving, about 225 g/ 8 oz
4.3 g12.6 g15.9 g217 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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