Keto Ceviche Stuffed Avocado
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Keto Ceviche Stuffed Avocado is a delightful recipe with fresh shrimp, creamy avocado, and bright lime and veggies. It’s a perfect dish for a light lunch, a refreshing snack, or a starter for a dinner party. With just a few simple ingredients and minimal prep time, you can whip up this dish in no time.
This is THE perfect light meal for spring and summer served with peach iced tea!
More light, healthy recipes are Berry Salad with Sweet Vidalia Onion Dressing, Strawberry Feta Salad with Creamy Poppy Seed Dressing, Green Goddess Avocado Orange and Cashew Salad, Peach Tomato Caprese Salad, and Broccoli Blueberry Salad.
Keto Ceviche Stuffed Avocado
I can’t get enough of this ceviche! Its tangy lime juice, spicy jalapenos, and fresh cilantro are full of flavor. The shrimp, marinated in a zesty mix of lime juice and hot sauce, adds a subtle heat that complements the coolness of the avocado. The diced cucumber, cherry tomatoes, and red onions provide a crunchy texture that balances the creaminess of the avocado. Each bite is a lovely blend of flavors and textures, making it a truly satisfying dish.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- Shrimp, peeled and deveined. You can use fresh or frozen. I prefer smaller shrimp for this recipe.
- sea salt
- Ground black pepper
- hot sauce
- olive oil, divided
- cucumber, diced
- cherry tomato, diced
- red onion, diced
- cilantro, fresh chopped
- lime juice, fresh
- Honey or maple syrup
- Large avocado, halved
- jalapenos, chopped
Keto Stuffed Avocados Cooking Tips
- Ensure the shrimp is properly peeled and deveined before cooking to avoid any unwanted grittiness.
- Marinate the shrimp in lime juice, hot sauce, salt, and pepper for at least 10 minutes to allow the flavors to infuse.
- When chopping the vegetables, aim for uniform pieces to ensure an even distribution of flavors throughout the dish.
- Use ripe avocados for the best results. They should yield slightly to gentle pressure when squeezed.
- To prevent the avocados from browning, drizzle them with a little lime juice before stuffing them with the ceviche mixture.
- You can adjust the heat level by adding more or less jalapenos and hot sauce, according to your preference.
Ceviched Stuffed Avocados FAQ
Q: Can I make this dish ahead of time?
A: While it’s best enjoyed fresh, you can prepare the ceviche mixture in advance and store it in the refrigerator for up to 24 hours. However, wait to halve and stuff the avocados until just before serving to prevent them from browning.
Q: Can I use other types of seafood instead of shrimp?
A: Absolutely! You can substitute shrimp with diced fish like tilapia or cod for a variation of flavors. Just make sure the fish is fresh and of high quality.
Q: Is this dish spicy?
A: The level of spiciness can be adjusted to suit your taste preferences. If you prefer a milder flavor, you can reduce or omit the jalapenos and hot sauce altogether.
More recipes you’ll enjoy
In addition to these stuffed avocados, I have many more recipes that are quick, easy, and have minimal ingredients and steps.
- Avocado Filled Canned Tuna Ceviche Salad
- HEALTHY LUNCHES
- AVOCADO CHICKEN SALAD RECIPE
- 9 Favorite Avocado Recipes for a Healthy New Year
- Avocado Lime Dressing
- LOADED KETO AVOCADO BACON CHICKEN SALAD {ABC SALAD}
Ceviche stuffed avocado is a quick, easy, and flavorful appetizer that will impress your guests. With its vibrant colors and refreshing taste, it’s the perfect dish for any occasion. Whether you’re hosting a dinner party or simply looking for a light and healthy snack, this recipe will surely be a hit. Try it out for yourself and indulge in a taste sensation that will leave you craving more.
Keto Ceviche Stuffed Avocado
Ingredients
- 0.6 lb shrimp peeled and deveined (300 g)
- 1 teaspoon sea salt
- 1 teaspoons black pepper
- 1 teaspoon hot sauce
- 3 tablespoons olive oil divided
- ½ cup (2.6 oz | 75 g) cucumber diced
- ½ cup (2.6 oz | 75 g) cherry tomato diced
- 1 tablespoon red onion diced
- ¼ cup fresh cilantro chopped
- 2 tablespoons lime juice
- 1 teaspoon honey or maple syrup
- 3 large avocados halved
- 1 jalapeno pepper chopped
Instructions
- Season shrimp with salt, pepper and hot sauce. Heat a skillet on medium heat with 1 tablespoon of oil. Sear shrimp on both sides for 1-2 minutes until pink. Remove and allow to cool down.
- In a salad bowl, add cucumber, cherry tomato, onion and cilantro.
- In a small bowl, combine the rest of the olive oil, lime juice and honey.
- When the shrimp is cool, cut into ½ inch and add to the salad bowl with the dressing. Toss all together.
- Remove the pit from each avocado. Stuffed with shrimp ceviche.
- Garnish with more cilantro and jalapenos. Sprinkle salt and pepper on top, if you like.
- Serve.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Great recipe
this is super healthy!