Description
This Shrimp and Avocado Ceviche combines fresh shrimp and creamy avocados, making it a refreshing dish ideal for quick meals or gatherings. It’s packed with flavor and can be served as an appetizer or a light dinner, easily impressing your guests with its vibrant colors and taste.
Ingredients
Scale
- 1 pound large cooked shrimp
- 2–3 limes
- 1 small jalapeño
- 1/2 large red onion (finely diced, about 3/4 cup)
- 1 pound roma tomatoes
- 1 large english cucumber
- 1 bunch cilantro
- 2 large garlic cloves
- 2 large hass avocados (or 4–5 mini avocados)
- salt & pepper to taste
Instructions
- Char the jalapeño over a gas flame or under a broiler, turning until evenly blackened. Set aside to cool.
- Dice the shrimp into bite-sized pieces and place in a large mixing bowl.
- Zest and juice the limes. Add the zest and juice from half of the limes to the shrimp mixture and reserve the rest for later.
- Peel, deseed, and dice the cucumber. Add it to the shrimp mixture.
- Dice the tomatoes and jalapeño, removing jalapeño seeds for less heat, then add to the bowl.
- Finely chop the cilantro, mostly using the leaves, and mix in with the other ingredients in the bowl.
- Peel and dice the onion and crush the garlic, then add both to the shrimp mixture.
- Slice the avocados lengthwise and scoop out cubes, drizzling with reserved lime juice to prevent browning. Add to the bowl.
- Season with salt and pepper to taste, then cover and refrigerate for about 30 minutes to allow flavors to meld before serving cold with tortilla chips or on crisp greens.
Notes
For a spicier ceviche, leave a few seeds in the jalapeño.
Choose ripe avocados for the best flavor and texture.
Allowing the ceviche to chill enhances the flavor combined with the fresh ingredients.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 5g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 150mg