Keto Shrimp Ceviche Recipe

In our house Shrimp Ceviche is something we make year-round. My wife craves it, and it’s easy to make and lasts a couple days in the refrigerator if we don’t eat it all in one day. Traditional Ceviche is often made with raw shrimp to start off, and that’s how I personally prefer to make it, but my better half just can’t stomach the idea of eating Shrimp that wasn’t cooked beforehand. If you do prefer to make it the traditional way, you will need to start with raw shrimp the night ahead of time and cover them with fresh squeezed lime juice and let them marinate in the refrigerator overnight to go through that chemical cooking process where the acids in the lime juice cook the shrimp on their own.

This is a fresh dish, and while it may not be high in fat like many prefer when eating a keto dish, you can add as much avocado as you want on top of it when you prepare your own bowl to increase the fat content. Additionally sometimes I will add some raw unfiltered olive oil to the ceviche when I prepare it to increase the fat content a little more too. You can do both if you really want to! If you eat a little in one sitting this could be a healthy Keto Snack, but if you make large bowls it can easily be a meal on its own too.

Put your own spin on this dish as you see fit. Some people like theirs with cooked octopus, or various ocean fishes in addition to or in place of the shrimp. Be as adventurous as you want, or use whatever is most affordable at the time to go with the seasonality of your local seafood.

Keto Shrimp Ceviche Recipe


PREP TIME: 30 Minutes


TOTAL TIME: 30 Minutes



  1. Take the thawed out Cooked Shrimp and remove tails and any shell fragments. I prefer to tear or cut the shrimp into 3-4 pieces each so that the shrimp chunks are roughly the same size as the diced vegetables. Some people might prefer their shrimp to remain whole, and that is fine too.
  2. Peel the Cucumbers, and cut in half length-wise, then take a teaspoon and scrape the seeded part out of the middle of the cucumbers carefully. Then cut the halves into 4 strips each length-wise and then dice into half inch chunks.
  3. Cut the Roma Tomatoes into quarters, and then use the teaspoon to scrape the seeds and guts out of the tomatoes, leaving only the skins and flesh. Dice the tomatoes into roughly half inch chunks.
  4. Peel the Red Onion, and dice it into half inch chunks. If preferred, you can reduce the amount of onion used to your personal preference.
  5. Cut the JalapeƱo Peppers length-wise and scrape out the seeds in the middle. Then cut the halves into half inch wide strips and finally chop into half inch chunks.
  6. Wash and strip the cilantro bunch by hand to remove as many of the leaves as you can, without too many of the stems if you can. If you prefer the cilantro to be in finer pieces you can tear them further by hand, or chop them with a knife.
  7. Place all of the above ingredients into a Large Mixing Bowl, and toss to evenly distribute. Season with 1 TBSP of Redmond Real Sea Salt, 1 TBSP of Black Pepper, 1 TBSP Granulated Garlic, and 3 TBSP Tajin Classic Seasoning.
  8. Cut the Limes in half, and squeeze the juice out onto the ingredients in the bowl with a citrus press. Fresh limes are our preference, rather than using shelf-stable lime juices.
  9. If you prefer your Shrimp Ceviche to be more spicy (like we do) add as much Valentina Hot Sauce as you can tolerate, or wait until serving to add it to your personal preference to allow people to individualize how spicy their own bowl is.
  10. Toss all of the ingredients in the bowl, cover and place in the refrigerator until ready to eat or eat right away.

Amanda Dawn

HI! I'm Amanda. A trained chef, nutritionist, and writer who is passionate about helping people live a healthy lifestyle. I lost 75 lbs in my journey and I love to help others enjoy great, wholesome food!

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