Low-Carb Shrimp Ceviche Recipe
Recently I spent 5 days in Cali, Colombia for a mini-food tour and to do some food demos as part of this massive fitness expo called FeriaFit. While I was there I got to eat in one of my favorites restaurants, Pica, by a chef I’ve been following for about a year now – Chef Alex Nessim.
In short, he’s brilliant. He makes magic when it comes to seafood (or any food for that matter), and even though he is Colombian, much of his cuisine is Peruvian inspired, especially his ceviche.
If you’ve never had ceviche, add it to your list of foods to try before you…well, you know… It is incredibly delicious and flavorful and actually pretty healthy.
It’s seafood that has been cured in citrus juice. Onions, garlic and cilantro are generally added to enhance the flavor, along with tomatoes and regional veggies. Nearly every Latin American country (or those close to water) have their own version of ceviche, but Peruvian is likely the most popular.
Enjoy the meal at Pica Restaurant in Cali took me back to the first time I had shrimp ceviche. It was on a beach in Mexico…it’s hard to believe but the view of the crystal blue waters paled in comparison to the savory, refreshing ceviche that was presented on a homemade crispy corn tortilla with mayonnaise.
All this nostalgia in Cali got me thinking about how I could make a streamlined version for meal prep, so I did! And here it is! Like any good recipe, and I think this is especially true when it comes to ceviche, it’s important to customize the flavors to complement your taste preferences and diet.
Ceviche is commonly enjoyed with large kernels of roasted corn, choclo, and/or fried plantain chips. For shrimp ceviche recipe meal prep, we’re using a brown rice and quinoa mix instead, and I’m tossing in cucumber to add more volume to the ceviche so each bite is refreshing and hydrating.
Low-Carb Shrimp Ceviche Recipe
- Bring a large pot of salt water to a boil. Toss in the raw shrimp and cook for no more than 2 minutes, or until the shrimp is white, pink and plump. Immediately remove the shrimp from the boiling water using a spider or a slotted spoon and plunge the shrimp into a large bowl of ice water to stop it from cooking.
- Mix together fresh ingredients for the broth and set aside to let the flavors meld. Feel free to customize it to your liking but I recommend just trying it as is if this is your first time making it.
- Add all of the ceviche ingredients to a large bowl. I like using stainless steel because it keeps it extra cold in the fridge. Chop up the shrimp into smaller pieces, about 1/2-inch (or cut each shrimp into 3 equal parts), then add it to the large bowl.
- Fold everything together gently using a wooden spoon, then pour in the sauce and gently fold everything together again.
- Cover the bowl with plastic wrap, then store in the fridge for at least 2 hours; but, you can enjoy it sooner, after about 30 minutes so the flavors can meld together and so the citrus juice can remove the “bite” from the onion.
- Season to taste with sea salt & pepper and enjoy!
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- Cook rice and quinoa according to instructions given, then mix a cup of each into a large bowl.
- Fold in green onions and lime zest.
- To each meal prep container, add chopped lettuce on the bottom, then add rice-quinoa mix, followed by shrimp ceviche on top.
- If you’d like to make this heartier, you can add fresh avocado THE MORNING OF the day you intend to enjoy that meal.