Description
This Shrimp and Avocado Ceviche is a delightful blend of cooked shrimp, ripe avocados, and fresh vegetables. With zesty lime and a hint of jalapeño, it’s perfect for a light meal or refreshing appetizer, making it a go-to for any gathering.
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 by holding it over a gas flame or under a broiler until evenly blackened. Let it cool.
- Dice the shrimp into bite-sized pieces and place them in a large mixing bowl.
- Zest and juice the limes. Add zest and juice from half of the limes to the shrimp mixture, reserving the remaining juice for the avocado.
- Peel, deseed, and dice the cucumber, then add it to the shrimp mixture.
- Dice the tomatoes and jalapeño, removing the seeds for less heat, then add to the bowl.
- Finely chop the cilantro, mostly using the leaves, and mix it into the bowl.
- Peel and dice the onion, crush the garlic, and add both to the shrimp mixture.
- Cut the avocado lengthwise, twist to separate, and remove the pit. Score the flesh into cubes, scoop out with a spoon, and add to the bowl with the reserved lime juice to prevent browning.
- Season with salt and pepper to taste. Cover and refrigerate for about 30 minutes before serving cold with tortilla chips or over crisp greens.
Notes
Use fresh shrimp for the best flavor, or use pre-cooked shrimp for convenience.
Adjust jalapeño according to your heat preference; remove seeds for a milder flavor.
Ceviche tastes best when chilled, allowing the flavors to meld together.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 150mg