Shrimp and Avocado Ceviche Salad (Keto and Low-Carb) is the best easy recipe for a summer salad filled with zesty lime, cilantro, tomato, cucumbers, and more. This healthy dish has no mayo and is ready in minutes. Serve with pan-seared or grilled shrimp.
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Spring is here and soon summer will be on the rise. This really is the best time of year to enjoy fresh vegetables. The more colorful the better! This is a great summer salad to serve at upcoming parties and events this season!
It’s a lot similar to ceviche, though there are some distinct differences I have noted below.
What is Ceviche?
Ceviche is a popular Latin American dish that uses fresh fish that is not cooked with heat. The proteins of the fish are broken down from the acidity of citrus, usually fresh lemon or lime juice. Ceviche is very healthy and is loaded with a bunch of fresh vegetables. You can read more about What Ceviche Is here.
How to Make Ceviche
To make ceviche using shrimp you will need a pound of raw shrimp. Instead of using raw fish, this recipe will use raw shrimp, that is pan seared for a few minutes to cook. You then toss the cooked shrimp with an array of veggies, olive oil, and fresh lime juice.
What is Shrimp Avocado Salad
Shrimp avocado salad is a light and fresh salad similar to ceviche, and perfect for spring and summer. This salad is bright and colorful and will pair wonderfully with summer main dishes served at BBQs and cookouts. The salad is made with fresh ingredients: shrimp, avocado, tomatoes, basil, olive oil, fresh lime, cucumbers, red onions, and cilantro.
What Shrimp Do You Use for Shrimp and Avocado Tomato Salad?
You can use raw shrimp that will then be pan-seared, boiled or grilled. You can also use pre-cooked shrimp.
My preference is to use raw shrimp and pan sear or grill it. This recipe outlines how to pan sear to the shrimp. If you wish to grill it, I recommend using a grill basket. The shrimp is grilled for 3-5 minutes on medium high heat until it turns bright pink.
How to Make Citrus Shrimp and Avocado Tomato Salad
- Season raw shrimp (peeled and deveined) with Old Bay Seasoning, salt, and pepper to taste.
- Add olive oil to a skillet on medium-high heat. When hot, add the shrimp. Cook for 2-3 minutes, flip the shrimp and cook an additional 1-2 minutes until the shrimp turns bright pink on both sides. Remove the shrimp.
- Add the shrimp, avocado, tomatoes, basil, olive oil, fresh lime, cucumbers, onions and cilantro to a large bowl. Stir to combine the ingredients.
- Chill and serve.
How Long Should Shrimp Ceviche Salad Sit?
If you plan to marinate/cook raw shrimp using acidity you should allow the shrimp to sit for at least 3 minutes, up to 2 hours.
This salad dish should last up to 3 days stored in the fridge, however, it’s best to eat within 24-48 hours for optimal flavor and taste.
Can You Use Frozen Shrimp?
Yes, defrost it first. Let it thaw in the fridge overnight or place it in a bowl with cold water. You can read more about How to Defrost Frozen Shrimp here.
More Summer Salad Recipes
Shrimp and Avocado Ceviche Salad (Keto and Low-Carb)
- 1 pound shrimp peeled and deveined
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 1 avocado, sliced into cubes
- 1/4 cup chopped red onion onion
- 1/2 chopped jalapeño Add more for additional heat.
- 1 cup chopped cucumber
- 2 tablespoons chopped, fresh cilantro
- 8 cherry tomatoes sliced in half
- 1/2-1 fresh lime, juice of If you would like a zesty salad, use 1 lime. To test you can start with the juice of 1/2 a lime and taste the salad repeatedly and adjust as necessary.
- 2 tablespoons olive oil divided
- 2 teaspoons fresh, chopped basil You can also use dried.
- Season the raw shrimp (peeled and deveined) with Old Bay Seasoning, salt, and pepper to taste.
- Add 1 tablespoon of olive oil to a skillet on medium-high heat. When hot, add the shrimp. Cook for 2-3 minutes, flip the shrimp and cook an additional 1-2 minutes until the shrimp turns bright pink on both sides. Remove the shrimp.
- Add the shrimp, avocado, tomatoes, basil, 1 tablespoon of olive oil, fresh lime, cucumbers, onions, jalapeno, and cilantro to a large bowl. Stir to combine the ingredients.
- Season with salt and pepper. Taste repeatedly.
- You can chill the salad for an hour or serve immediately. If you chill the salad it will cool the temperature of the salad and allow all of the ingredients to marinate together.