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Fresh shrimp delicately cooked in lime juice and tossed with tomato, avocado and chiles. Serve with endive leaves for a delicious, healthy and light low carb appetizer.
There aren’t all that many things that give away my Canadian origin these days. My accent, which has never been particularly strong (I don’t sound remotely like Bob and Doug MacKenzie), isn’t immediately identifiable to most people in the US. Except for a few words like out and about, sorry and tomorrow, I am virtually indistinguishable from my American friends. There were a few other things I used to say with a strong Canadian accent, such as using a short “a” sound for words like pasta and drama, but my husband teased me so mercilessly when we were dating that I dropped those long ago. And now when I return home (I still think of Canada as “home”), I can hear the distinctive Canadian accent and cadence that Americans talk about. It makes me a little sad to think about losing my accent but I figure as long as I can teach my kids to call me Mum instead of Mom, I will have done my Canadian duty.
But occasionally, I still say something that gives me away immediately. Part of my Canadian heritage was 8 long years of badly taught French, out of which I emerged barely able to speak the language and completely intimidated if any fluent French speaker fired a question my way. Pardonnez moi, je ne comprends pas, je parle Englais! However, that legacy left me with the tendency to assume a French accent on foreign words, particularly those of all Romance languages. And a tendency to want to respond with stock French phrases to any question in Spanish. I once answered “ça va bien” when asked how I was while on a vacation in Mexico. D’oh!
This little tendency tripped me up when on a blogger trip last fall. I had read of ceviche many times but I’d never tried it, nor had I ever heard the word spoken aloud. So when served some lovely chopped fish “cooked” in acidic citrus juice, I said “Oh, I’ve always wanted to try ce-veesh”. To the absolute hilarity of some American-born bloggers. “What did you just call the ce-vee-che?”, they asked. Damn, gave myself a way again! All that French training, just to make me look silly in front of other food bloggers! Blame Canada!
It still didn’t deter me from wanting to try making my own ceviche (it somehow takes on a whole new meaning when pronounced with a Spanish accent rather than a French one!). Of course, I am pairing it with endives leaves, which should, in fact, be said with a French accent. On-deev. My favourite way to eat endive is fresh, with dips and spreads and other fresh ingredients. The freshness of the shrimp, marinated for hours in lime juice so that it’s cooked through, is a perfect match for the fresh, crisp endive. So what if I’m mixing my cuisines??? As long as I am pronouncing them correctly…
Shrimp and Avocado Ceviche in Endive
Fresh shrimp delicately “cooked” in lime juice and served with endive leaves.
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Course: Appetizer
Cuisine: Appetizer
Prep Time: 20 minutes minutes
Marinate Time: 4 hours hours
Total Time: 4 hours hours 20 minutes minutes
Servings: 6 servings (appetizer size)
Ingredients
- 1 lb fresh shrimp jumbo size, peeled and deveined
- 1 ¼ cups fresh lime juice
- 1 large tomato chopped
- 1 or 2 jalapenos seeded and minced
- 4 scallions chopped, white and light green parts only
- ¼ cup cilantro leaves chopped
- ¾ teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 1 ripe avocado chopped
- Half a lime
- 2 heads endive leaves separated
Instructions
Chop shrimp into ½ inch pieces. In a deep bowl, combine shrimp and lime juice so that shrimp is completely covered by juice and pieces float freely so they can marinate on all sides.
Cover and refrigerate for 4 hours.
In a large bowl, combine chopped tomato, jalapenos, scallions, cilantro, salt and pepper. Drain shrimp in a colander and add to bowl. Toss to combine well. Gently toss in chopped avocado. Squeeze lime over.
Spoon one or two tablespoons of ceviche into endive leaves and serve. Alternatively, you can put ceviche into a serving dish and place endive all around it for guests to serve themselves.
Notes
Serves 6 as an appetizer. Each serving has 11.7 g of carbs and 8 g. of fiber. Total NET CARBS = 3.7 g.**calculations include the fact that the majority of lime juice is drained off before serving.
Nutrition Facts
Shrimp and Avocado Ceviche in Endive
Amount Per Serving
Calories 46.8
% Daily Value*
Carbohydrates 11.7g4%
Fiber 8g32%
* Percent Daily Values are based on a 2000 calorie diet.
Grandma Denny’s Homemade Ranch Dip
My Grandma Denny’s Homemade Ranch Dip was a Denny family favorite long before anyone heard of Ranch Dressing! And this family favorite Ranch Dip is a delicious low-carb and keto dip recipe and in my family this makes an appearance at every holiday gathering!
PIN Grandma Denny’s Homemade Ranch Dip to try it later!
My Grandma Denny’s Homemade Ranch Dip is one of my favorite memories from childhood! As early as I can remember, my Grandma Denny made a fantastic dip that she served with carrots and celery as an appetizer at every family gathering. In those days we called Grandma’s homemade ranch dip just *Vegetable Dip* as if there was only one kind of dip that could possibly be served with veggies.
This was long before the introduction of Ranch Dressing to the American culinary scene, and obviously my Grandma Denny was ahead of her time, because now people all over the country are eating Ranch Dip with veggies. And in my own extended family, there would never be a holiday gathering without this delicious homemade Ranch Dip on the table.
Of course there’s nothing wrong with making Ranch-Style Vegetable Dip using a package mix if that time-saver works for you. But my grandma’s Homemade Ranch Dip is a bit fresher tasting as well as being low in carbs, and if you usually use the mix but don’t have a package on hand I bet you’ll love my Grandma’s recipe.
Grandma Denny always used full-fat mayo and sour cream, but for anyone wanting lower fat you can obviously make this with reduced-fat products if you prefer. Or if you don’t like mayo, you might prefer the variation below for Greek Yogurt Ranch Dip, made with Greek yogurt and blended cottage cheese for a higher protein, lower-fat dip.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
Can you make this dip with onion powder?
I love the flavor the grated onion gives to my Grandma Denny’s homemade ranch dip. But if you prefer or want to save time, just use 1 tsp. onion powder.
Can you make this homemade ranch dip with Greek Yogurt?
I sometimes make a variation of this that I call Greek Yogurt Ranch Dip that’s lower in fat and higher in protein. For that variation follow this recipe but replace the sour cream with one cup of cottage that’s blended in the food processor until it’s nearly smooth and replace the mayo with one cup fat-free Greek Yogurt. (This is the version I would make when I was strictly following the original South Beach Diet.)
Want a version of ranch dip with more texture?
You can make a variation of this homemade ranch dip recipe with a little chopped red onion, finely diced cucumber, and finely diced red pepper if you’d like a chunkier dip. I would use about 2 T of each.
How to Make Grandma Denny’s Homemade Ranch Dip:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- My Grandma always used Bon Appetit Seasoning Salt as the secret seasoning in her vegetable dip, but it’s no longer being made (sob!) If you still have Bon Appetit, use it, but now I use Beau Monde Seasoning (affiliate link). If you’re in Europe you can also use Trocomare Seasoning. (affiliate link)
- Grate a small amount of raw onion into a bowl. (I use the large side of a box grater; don’t use a microplane grater which just turns the onion to liquid.)
- Add mayo and sour cream to bowl.
- Then add Beau Monde Seasoning and dried dill weed (affiliate link).
- Mix all ingredients together well with a whisk. You can use a food processor as well, but the whisk is quicker.
- Let the dip chill in the refrigerator for at least an hour or two for best flavor.
- Serve with raw vegetables like celery, sugar snap peas, bell pepper strips, jicama, radishes, broccoli, or cauliflower.
- This is also good with carrots or as a dip for baked sweet potato fries for those who don’t mind more carbs.
- I tested this out on my friend Robin and she gave it two thumbs up!
More Tasty Vegetable Dips You Might Like:
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Ingredients
- 1 cup sour cream (see notes)
- 1 cup mayo (see notes)
- 1 tsp. grated onion
- 2 tsp. dried dill weed
- 2 tsp. Beau Monde Seasoning (see notes)
Instructions
- Grate onion into a bowl, using the large side of a box grater or flat grater (not a microplane grater.)
- Add all other ingredients to the bowl and stir together with a whisk (or you can use a food processor, but it’s not necessary.)
- Chill an hour or so before serving.
Notes
I only use Daisy full-fat sour cream and full-fat mayo for this recipe but if you prefer to make a lower-fat version of the recipe you can definitely use reduced fat sour cream and mayo.
My Grandma always used Bon Appetit Seasoning for this. When that was discontinued I started making it with Beau Monde Seasoning (affiliate link), which is almost identical in flavor.
This will keep in the refrigerator for several weeks. Nutritional information doesn’t include vegetables and is calculated on 1/4 cup serving size.
Recipe from my Grandma Denny, who was a wonderful cook!
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 245Total Fat: 26gSaturated Fat: 6gUnsaturated Fat: 18gCholesterol: 29mgSodium: 564mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Did you make this recipe?
Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grandma Denny’s Homemade Ranch Dip is great for low-carb diets.Eat with low-carb vegetables like celery, sugar snap peas, jicama, bell pepper strips, radishes, broccoli, or cauliflower for low-carb diets. If you’re making this for the original South Beach Diet the Greek Yogurt Ranch Dip variation above is better for South Beach.
Find More Recipes Like This One:
Use Appetizers to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
Kalyn was making this dip recipe long before the existence of the internet, and it was first posted on this site in 2005 (probably without a single photo in those days.) The recipe was last updated with more information in 2023.
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Nutrition Facts
Amount per serving
- Calories N/A
- Total Fat N/A
- Saturated Fat N/A
- Cholesterol N/A
- Sodium N/A
- Total Carbohydrates N/A
- Protein N/A
Hi, I'm Alex!
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