Description
Shrimp and Avocado Ceviche is a delightful dish featuring chunks of fresh shrimp and creamy avocados, combined with zesty lime and vibrant vegetables. This simple recipe delivers irresistible flavors and is perfect for a quick, healthy meal or a refreshing appetizer.
Ingredients
Scale
- 1 pound large cooked shrimp
- 2–3 limes
- 1 small jalapeño
- 1/2 large red onion (finely diced)
- 1 pound roma tomatoes
- 1 large english cucumber
- 1 bunch cilantro
- 2 large garlic cloves
- 2 large hass avocados
- salt & pepper to taste
Instructions
- Char the jalapeño by holding it over a gas flame or broiling until blackened. Set aside to cool.
- Dice the shrimp into bite-sized pieces and combine in a large mixing bowl.
- Zest and juice the limes. Add zest and juice from half of the limes to the shrimp. Reserve the remaining lime juice for the avocado later.
- Peel, deseed and dice the cucumber, then add it to the shrimp mixture.
- Dice tomatoes and jalapeño (remove seeds for less heat) and combine with the bowl.
- Finely chop cilantro mostly using the leaves and mix in.
- Peel and dice the onion, crush the garlic. Add both to the shrimp mixture.
- Slice avocado, remove pit, score the flesh into cubes and scoop out into the bowl. Drizzle with reserved lime juice to avoid browning.
- Season with salt and pepper to taste. Cover and refrigerate for about 30 minutes before serving cold with tortilla chips or on crisp greens.
Notes
For less heat, remove the jalapeño seeds before adding to the mixture.
Letting the ceviche sit in the fridge allows flavors to meld together wonderfully. Try to serve it fresh for the best taste.
Tortilla chips complement this dish perfectly, adding a satisfying crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 130mg