Keto-Friendly Papaya & Avocado Shrimp Ceviche
A tropical, tangy, and satisfying salad that’s perfect for a light lunch, appetizer, or beach-inspired dinner vibe — refreshing, colorful, and effortlessly balanced.
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
- Prepare Ingredients: Dice all fruits and veggies into bite-sized pieces. Papaya should be ripe but firm, not mushy.
- Mix the Base: In a medium bowl, combine shrimp, papaya, avocado, cucumber, onion, and jalapeño.
- 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.
- Chill & Serve: Serve cold, in a lettuce cup, avocado half, or chilled bowl. Garnish with extra cilantro or lime wedge if desired.