Shrimp and Avocado Ceviche Salad (Keto and Low-Carb)
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.
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.
Adjust the salad to fit your needs. If it's too dry use more olive oil or lime juice. Need more flavor? Add more cilantro, basil, salt, and/or pepper.