Low Carb Shrimp and Crab Ceviche

De-shell and De-tail the shrimp, cut up crab meat into bite size chunks. Put in large bowl.

Cut lemons and limes into quarters long ways and juice them (Pro-Tip: if you have a standing kitchen aid mixer, attach paddle attachment and throw lemons and limes into the mixing bowl and mix on lowest setting for two mins, after pour contents in pasta strainer over top of bowl with shrimp and crab inside, use hands to squish mixed lemon and limes)

Chop finely green onion and De-Stemmed cilantro (Pro-Tip: add cilantro and green onion into smaller ninja blender along with half a cup of lemon juice from bowl, blend for 30 seconds to one min) once complete add to large bowl with shrimp.

De-seed and finely chop jalapeños, then add to the bowl (Pro-Tip: use rubber gloves when handling jalapeños, throw them away as soon as your done and don’t touch your eyes or any other sensitive area on your body. Also you can leave or take away the seeds as they provide the spice level.

Slice avocados around the edge in a circle long ways and twist opposite ways to remove one half of the avocados. On the side with the pit hold the edge of the avocado and push slightly with your thumb from the outside into the pit and it will fall out easily. Add to bowl of ingredients.

Stir in all spices, put the lid on and shake it around vigorously.

Open and taste and adjust any spice as necessary.

Put in the refrigerator to cool for a few hours and to meld and marinate the spices together.

Serve on low carb cheese chip or anything else you can use as a vessel. (For the bit low carb option I find the Tostito Hint of Lime chips to fit perfectly!)

Enjoy!! And let me know what you think of you like it or even if you have some other additions to add. I might even add a little crunch fresh red onion to it next time!