KETO Friendly/ Salads/ Seafood

Shrimp Ceviche Salad with Avocado

Another home run with the family! This means I can make it for guests knowing ahead of time it’s a winner.

Adapted from: Skinnytaste Thank you!

Serves 4-6 as a side salad

Shrimp Ceviche Salad with Avocado

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By leslie Serves: 6 as a side salad
Prep Time: 10 minutes Cooking Time: 1 hour up to overnight marinade in refrigerator

You can't go wrong with this summer salad...either as a side salad or a main dish.


  • 3-4 Cups small salad shrimp, cooked, either fresh or frozen
  • 1/2 red onion, sliced
  • 2 garlic cloves, crushed
  • 12 grape or cherry tomatoes, halved
  • 2 tbsp cilantro, finely chopped
  • 1 tsp kosher salt
  • 1/4 cup white wine vinegar
  • 1 tbsp olive oil
  • 1/2 jalapeno, diced fine
  • 2 tbsp clam juice
  • 1/8 tsp cumin
  • 1/8 tsp pepper
  • 1/2 tsp raw honey
  • 4 cups arugula
  • 1 ripe avocado (I like Haas)



In a large bowl, combine the onions, garlic, tomatoes, cilantro, salt, pepper, vinegar, olive oil jalapeno, clam juice, cumin, and honey; mix to combine. Add the shrimp and refrigerate for at least 1 hour or as long as overnight.


To serve cut the avocados in quarters. Divide arugula in 4 dishes, top each with 1/4 avocado and top with ceviche


  • 427 Calories
  • 3.8g Carbohydrates
  • 440mg Cholesterol
  • 13g Fat
  • 73.2g Protein
  • 1.7g Saturated fat


*Nutrition information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.”

CHEF’S NOTE:I made this as a main dish and substituted with Medium Shrimp w/tail on and added baby spinach to the arugula.

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