Shrimp Ceviche Cups
Low carb • Sugar-free shrimp, lime, avocado on top — 15 minutes, four cups
These are shrimp ceviche cups, not chip-and-salsa snacks. Cooked shrimp, tomato, red onion, cilantro, and lime pack into cold cups with avocado on top, like the three cups in the photo. Fifteen minutes. No tortillas, no sugar.
Four cups. Chop small so every spoon gets shrimp and tomato. Avocado goes on last or it browns in the mix.
Why you’ll love these cups
- 33g protein per cup — lunch that is not empty
- 5g net carbs — tomato, onion, avocado, not chips
- About 15 minutes, one bowl, no stove if the shrimp is cooked
- Lime shrimp, avocado on top, like the photo
- No boxed mix, no sugar
- They pack cold for the next day
Health notes
- Protein: Shrimp. That is what lands 33g.
- Lower carb than tostadas: Eat it with a fork. Not keto-zero. 5g net is the tomato, onion, and avocado.
- Four cups: Macros are per cup, not the whole bowl.
- Tortillas or sweet cocktail sauce will jump the carbs. Stay with lime and hot sauce.
Key element — chop small, lime first, avocado last
Big shrimp sit in one bite and leave the cup empty. Chop shrimp, tomato, and onion to the same size. Toss with lime and salt first so the mix tastes like ceviche, not plain shrimp salad. Rest 3 minutes. Avocado goes on top of each cup, like the photo. Fold it in too early and it turns dull.
Ingredients
Cups (4)
- 1 1/2 lb cooked shrimp, peeled, chopped
- 2 medium tomatoes, diced
- 1/4 cup red onion, minced
- 1/3 cup chopped cilantro
- 1 small jalapeño, minced, optional
- Juice of 3 limes
- 1 Tbsp olive oil
- 1/2 tsp salt
- Black pepper
- 1 large avocado, sliced, for the tops
- Hot sauce, to serve
Swaps
- Raw shrimp: Poach 2 minutes in salted water, ice bath, then chop. Same lime toss.
- Cucumber: Add 1/2 cup diced if you want more crunch. Carbs stay low.
- No jalapeño: Skip it. Heat comes from the hot sauce on the side.
- Tortillas or chips: Skip them. That is how carbs jump.
Instructions
| 1 | Chop. Chop cooked shrimp, tomato, onion, cilantro, and jalapeño to a small, even dice. |
| 2 | Lime. Toss shrimp and vegetables with lime juice, olive oil, salt, and pepper. Rest 3 minutes so the lime hits everything. |
| 3 | Taste. Add more lime or salt if it tastes flat. It should be bright, not watery. |
| 4 | Cup. Spoon into 4 cups, like the photo. Do not pack it dry — a little juice in the cup is the dressing. |
| 5 | Top. Avocado slices on each cup. Hot sauce on the side. One cup is one serving. |
Pro tips
- Use cooked shrimp if you want 15 minutes. Raw lime-cure takes longer.
- Chop small. Big pieces leave empty bites.
- Avocado on top, not in the bowl. That is how it stays green, like the photo.
- No tortillas. That is how 5g net stays 5g net.
- Drain extra tomato water if the mix looks soupy.
Nutrition
| Nutrient | Per cup (1 of 4) |
|---|---|
| Calories | 300 |
| Protein | 33g |
| Net carbohydrates | 5g |
| Total carbohydrates | 8g |
| Fiber | 3g |
| Total fat | 14g |
| Sodium | 620mg |
Estimates with shrimp, tomato, lime, and avocado. Tortillas or sweet sauce will raise carbs. These are lower-carb ceviche cups, not zero-carb.
Variations
Cucumber crunch
Fold in 1/2 cup diced cucumber with the tomato. Same rest time.
Spicy
Keep the jalapeño seeds in, plus extra hot sauce on top.
Fish mix
Swap half the shrimp for diced cooked white fish. Same lime toss.
No avocado
Skip the top. Fat and calories drop. The cup still holds.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Best | Serve cold, avocado on top |
| Refrigerator | Up to 2 days | Keep avocado separate. Stir and top when you eat |
| Freezer | Skip | Tomato and avocado do not freeze well |
FAQ
Test your knowledge
5 quick questions about these cups
1. Protein per cup?
2. Net carbs per cup?
3. How many cups in a batch?
4. When do you add the avocado?
5. Why skip tortillas?
