Paleo Ceviche (Keto and Whole 30)
One of my favorite things about warmer weather is the fresh food, there's nothing more refreshing that a good fresh salad or, in this case, ceviche! This has been around my family tradition, specially because we used to live relatively close the the ocean, we had access to fresh seafood.
Ceviche is a Peruvian dish but here we did a twist and you can find a great variety of mexican versions were the ingredients and seafood changes a bit. For example, you can find ceviche made from fish, octopus, soy, scallops, and my favorite, shrimp.
It's basically a chopped salad in other words. But I decided to create a paleo, low carb version and keeping the taste and freshness.
I did some tweaks to the recipe my dad used to make, but don't worry! It has a hit still in my family, specially for my mom who is keto!
The good thing about ceviche is that it's so versatile and you can eat it with different presentations, so it's a win for all people... except for the ones who dislike seafood, of course.
For the preparation
You'll need to get a lot of limes, the green ones! This is KEY for this recipe since the shrimp get cooked in their juice... yes! You won't be eating raw shrimp, since proteins also get denaturalized with high pH levels.
It takes time, so be patient and plan ahead since this is not a 20-30 minute meal, it takes about two hours for the shrimp to get ready to eat.
But in the meantime it's the perfect time to chop all the veggies. One thing about ceviche is great for family or friend gatherings because it's a great excuse to prepare something all together. While the shrimp was cooking I had a lovely chat with my mom, sister and dad as we chopped the veggies.
Once the shrimp is cooked, the magic happens!
Some ideas to eat ceviche:
- Paleo Tostadas
- Stuff some poblano peppers
Add healthy fats:
- Avocado or guacamole
- Paleo mayo
- Pili nuts
Add a tropical twist:
- Unsweetened coconut chips or meat
As you can see ceviche is a healthy, fresh and versatile option for any time of gatherings! As the weather begins to warm up, this will hit the spot!
Try more recipes!
By Maria Fernanda Lopez
- 1 kg of wild caught raw shrimp
- 1 cup of lime juice
- 2 cups of chopped cucumber
- 1/2 finely chopped onion
- 2 1/2 cup of chopped tomato
- 1/2 cup of chopped jalapeño
- 1/2 cup of chopped cilantro
- 1 cup of chopped jicama
- 1 cup of chopped celery
- 1 Tbsp of sea salt
- 1/2 Tbsp of pepper
- 1 Tbsp of habanero sauce
1. Peel the shrimp and wash them. Cut them into two or three pieces and put them in a large rectangle container. You should be able to spread them evenly.
2. Add the lemon juice, sea salt, pepper and onion. Mix and let it sit for 2-3 hours (until the shrimp is nice and pink).
3. Meanwhile chopped all the veggies.
4. Now that the shrimp is fully cooked add the veggies and sauce and mix.
5. Serve and enjoy!
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