A fresh, vibrant shrimp ceviche with lime juice, tomatoes, cucumber, and creamy avocado. Pre-cooked shrimp marinated in citrus for 15 minutes — no raw fish required. Light, protein-rich, and naturally very low in carbs.
In a large bowl, combine the cooked shrimp with the lime juice and finely sliced red onion. Toss well to coat.
Cover and refrigerate for 15–20 minutes to allow the shrimp to marinate and the onion to mellow in the citrus.
Meanwhile, dice the tomatoes and cucumber into small, even pieces.
Add the tomatoes, cucumber, jalapeño (if using), and cilantro to the bowl. Stir gently to combine.
Just before serving, fold in the diced avocado. If using, drizzle with olive oil.
Season with salt to taste. Serve immediately in chilled bowls or lettuce cups.
Carbs come entirely from vegetables and avocado, giving this ceviche a very low glycemic impact. Use your usual dosing method agreed with your care team for your dose, and log the meal in your journal to track your response. If serving with tostones or crackers, count those carbs separately.
