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Keto-Friendly Papaya & Avocado Shrimp Ceviche

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Description

A tropical, tangy, and satisfying salad that’s perfect for a light lunch, appetizer, or beachy dinner vibe—without blowing your carb count!

Ingredients
  • 1/2 cup ripe papaya, diced (about 7g net carbs)
  • 1 medium avocado, diced
  • 1/2 lb cooked shrimp, chopped (or small bay shrimp)
  • 1/4 cup cucumber, diced
  • 2 tbsp red onion, finely chopped
  • 1 tbsp jalapeño, minced (optional, for heat)
  • 2 tbsp fresh cilantro, chopped
  • Juice of 1 lime
  • 1 tbsp olive oil
  • Sea salt & black pepper, to taste
    • Optional Add-Ins
  • 1/2 tsp grated ginger for a Thai twist
  • A few drops of hot sauce or coconut aminos
  • A sprinkle of chia seeds or hemp hearts for texture
Instructions
  1. 1
    Prepare Ingredients: Dice all fruits and veggies into bite-sized pieces. Papaya should be ripe but firm, not mushy.
  2. 2
    Mix the Base: In a medium bowl, combine shrimp, papaya, avocado, cucumber, onion, and jalapeño.
  3. 3
    Dress It Up: Add lime juice, olive oil, cilantro, salt, and pepper. Gently toss everything together until well mixed. Let it sit for 10–15 minutes to let the flavors marry.
  4. 4
    Chill & Serve: Serve cold, in a lettuce cup, avocado half, or chilled bowl. Garnish with extra cilantro or lime wedge if desired.
Read it online: https://orovalentio.com/recipe/keto-friendly-papaya-avocado-shrimp-ceviche/