This healthy and easy recipe for Mexican shrimp ceviche is refreshing, delicious and comes together incredibly quickly. Serve it with tortilla chips, with rice or cauliflower rice. It is gluten free, low carb, paleo, keto, and Whole30.
1 1/4cupsred onionfinely diced, about 1 large red onion
large handful offresh cilantrofinely chopped
kosher saltto taste
black pepperto taste
Instructions
Chop the shrimp into 1/2-inch pieces and place in a large bowl with lemon, lime, and orange juice. Toss well to combine. Cover and refrigerator for at least 1 hour or up to 3 hours.
Stir in the jalapeños, red onion, and cilantro. Taste for salt and pepper and add to your taste preference.
When ready to serve, add diced avocado. Serve with tortilla chips, if desired or on a bowl of cauliflower rice or regular rice.
Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.