Coconut-Lime Shrimp Ceviche with Cucumber and Chili

Ceviche is really just an exercise in patience — lime juice does the work of gently ‘cooking’ the shrimp while everything else stays crisp and cold. Here a splash of light coconut milk softens the citrus edge and adds a tropical note, while cucumber, red onion, and a little chili keep things fresh rather than heavy.

Because it's built almost entirely from lean shrimp, vegetables, and a small amount of healthy fat from avocado, this dish naturally lands low in carbohydrates and added sugar, which is what earns it a place in a blood-sugar-conscious rotation — no starchy filler, just protein and crunch. Spoon it into lettuce cups or over cucumber rounds for a light lunch or a shareable starter.

It's best eaten within a few hours of mixing, while the cucumber and avocado still have their crunch — a squeeze of extra lime just before serving brightens everything back up if it's been sitting.