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This easy keto Avocado Shrimp Ceviche Salad is perfect as an appetizer or light lunch! It can be served on top of a bed of greens or with keto tortilla chips for an easy snack.

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0 days, 1 hours, 50 minutes Hands-on 10 minutes Overall 2 hours Allergy information for Keto Avocado Shrimp Ceviche Salad ✔ Gluten free ✔ Dairy free ✔ Egg free ✔ Nut free ✔ Pork free ✔ Coconut free ✔ Fish free Pescatarian Print Recipe Download Recipe

Nutritional values (per serving)

Net carbs 7.5 grams Protein 19.3 grams Fat 17.6 grams Calories 278 kcal Calories from carbs 11%, protein 29%, fat 60% Total carbs 12.9 grams Fiber 5.3 grams Sugars 3.9 grams Saturated fat 2.5 grams Sodium 982 mg ( 43 % RDA ) Magnesium 64 mg ( 16 % RDA ) Potassium 703 mg ( 35 % EMR )

Ingredients (makes 4 servings) 12 oz cooked shrimp, chopped (340 g)

1 / 4 cup lime juice (60 ml/ 2 fl oz)

cup lime juice (60 ml/ 2 fl oz) 1 / 4 cup lemon juice (60 ml/ 2 fl oz)

cup lemon juice (60 ml/ 2 fl oz) 2 tbsp extra virgin olive oil (30 ml)

2 medium avocados, diced (250 g/ 8.8 oz)

1 tomato, seeded and diced (100 g/ 3.5 oz)

1 jalapeño pepper, minced (14 g/ 0.5 oz)

1 / 2 red onion, diced (120 g/ 4.2 oz)

red onion, diced (120 g/ 4.2 oz) 1 / 2 cucumber, diced (120 g/ 4.2 oz)

cucumber, diced (120 g/ 4.2 oz) 1 garlic clove, minced

handful of cilantro, minced

1 tsp sea salt or pink Himalayan salt

Optional: serve on top of crispy lettuce leaves

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Lauren Lester Creator of Healthful Creative Lauren is a food photographer, recipe developer, and author. She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography. More posts by Lauren Lester