Avocado Shrimp Ceviche: A Refreshingly Easy Delight
A vibrant and flavorful shrimp ceviche featuring creamy avocado, crisp vegetables, and a zesty citrus marinade, perfect for a light and refreshing meal.
Equipment
- Large non-reactive bowl
- knife
- cutting board
Ingredients
- 2 pounds shrimp cooked or raw
- ½ cup red onion finely diced
- 1 medium jalapeño ribs and seeds removed, minced
- 1 cup cucumber peeled and diced
- 2 cups Roma tomatoes seeded and diced
- ¾ cup cilantro leaves roughly chopped
- 2 avocados peeled, seeded, and chopped
- ¾ cup lime juice use ½ cup if using cooked shrimp
- ¼ cup lemon juice
- ⅓ cup orange juice
- to taste Kosher salt and black pepper
- Tortilla chips or tostadas for serving
For Serving
- Tortilla chips or tostadas
Instructions
- Prepare the shrimp by chopping them into bite-sized pieces.
- In a large non-reactive bowl, combine the chopped shrimp with lime juice, lemon juice, and orange juice.
- Marinate the shrimp; allow raw shrimp to marinate for at least 30 minutes, or cooked shrimp for about 10 minutes.
- Add the diced red onion, minced jalapeño, diced cucumber, and seeded tomatoes to the bowl. Mix well to coat all ingredients with the citrus juices and let sit for 10-15 minutes for flavors to meld.
- Just before serving, gently stir in the chopped cilantro and avocado. Season with salt and pepper to your preference.
- Serve the ceviche chilled or at room temperature, accompanied by tortilla chips or tostadas.
Notes
- Add avocado just before serving to maintain its color and prevent a mushy texture.
- Refrigerate any leftovers within two hours of preparation and consume within 1-2 days; do not freeze.
- Adjust the amount of jalapeño to control the heat level, or omit it entirely for a milder dish.
- Use less lime juice if you are using pre-cooked shrimp, as it requires less marinating time.
Serving Suggestions
- Serve with tortilla chips or tostadas, or use as a filling for tacos and avocado boats.
- This ceviche can also be served over a bed of greens or stuffed into bell peppers for a complete meal.
Notes
Add avocado last to maintain color and prevent mushiness. Refrigerate within two hours of preparation and consume within 1-2 days; do not freeze. Adjust heat by modifying jalapeño quantity and lime juice based on shrimp type.