Avocado Shrimp Ceviche: A Refreshing and Healthy Recipe
Avocado Shrimp Ceviche, perfect for a light lunch, a party or a hot summer day. The combination of succulent shrimp, tangy citrus juices, creamy avocado, and crunchy vegetables makes for a tantalizing mix of flavors and textures.
One of the best things about this recipe is how easy it is to make. You don’t need any special equipment, just a few fresh ingredients and a little bit of time to prepare everything. To save on time, you can use frozen, cooked, peeled, tail off, and deveined shrimp, which you just need to thaw and chop into small pieces.
The recipe begins with cleaning and preparing the shrimp, followed by juicing the limes, lemons, and orange. The vegetables, including the cucumbers, tomatoes, red onion, jalapeños, and cilantro, are then finely diced or chopped.
Once all the ingredients are prepped, it’s time to assemble the ceviche. Simply mix everything together in a large porcelain or glass bowl, except for the avocado. Once mixed, gently fold in the diced avocados, making sure to coat them completely with the juices. Finish with a splash of olive oil, salt, and pepper to taste.
The ceviche can be served immediately, but for the best flavor, let it rest in the refrigerator for about 1/2 to 1 hour, covered with plastic wrap. This allows the flavors to meld together and intensify. Serve with tortilla chips for a satisfying crunch.
This dish is not only delicious, but it’s also packed with healthy nutrients. Shrimp is a great source of protein and omega-3 fatty acids, while avocado is full of heart-healthy fats and fiber. The vegetables also provide a range of vitamins and minerals, making this a well-rounded and nutritious meal.
In conclusion, this Avocado Shrimp Ceviche recipe is a must-try for anyone who loves fresh and flavorful food. It’s easy to make, healthy, and perfect for any occasion. So next time you’re looking for a light and refreshing dish, give this recipe a try and you won’t be disappointed!
Avocado Shrimp Ceviche
- 2 lbs shrimp, roughly chopped into 1/4 inch pieces, to save on time I used cooked, peeled, tail off, and deveined shrimp that was frozen and thawed
- 5 limes, juice of freshly squeezed
- 3 lemons, juice of freshly squeezed
- 1/2 orange, juice of freshly squeezed
- 3 ears of corn, cooked and removed from cob
- 2 english cucumbers, seeded and finely diced
- 3 vine ripe tomatoes, finely diced
- 1 small red onion, finely diced
- 1/2 cup cilantro, chopped
- 1/4 cup chives, chopped
- 2-4 jalapeños, seeded and finely diced
- 2-3 avocados, diced
- 1 tablespoon olive oil
- Salt & pepper, to taste
- Dash of Tabasco, (optional)
- Tortilla Chips
Clean and prepare shrimp; chop into 1/4 inch pieces. Cover with plastic wrap, set aside in the refrigerator until ready to assemble.
Juice limes, lemons, and orange; remove any seeds, set aside.
Clean and prepare vegetables, onions, jalapeños, and cilantro; finely dice or chop, set aside.
To assemble add all the ingredients in a large porcelain or glass bowl, except the avocado. Add lime, lemon, and orange juices; mix well.
Now you’re ready to add the avocado; dice 2 to 3 whole avocados, gently mix into the ceviche making sure to coat completely with the juices. Finish with a splash of olive oil, salt and pepper to taste; mix well.
Cover with plastic wrap. Let it rest for about 1/2 to 1 hour in the refrigerator, or if you are short on time, serve immediately and enjoy.
Serve with tortilla chips.