Once you try this seriously yummy, healthy, and fresh Avocado Shrimp Ceviche, you’ll without-a-doubt, hands-down, pinky-swear, make it for every party you throw, bring it to potlucks, share it with your friends, and add it to your recipe rotation. Plus, if you have kids like mine, you’ll be asked to make this weekly.
Typically, I need to make ceviche quickly for a household of hungry teens. I opt for shrimp that has been prepped for me. Pre-cooked, peeled, tail removed, deveined, frozen and thawed (there you go – super easy). Since this is not a traditional ceviche, which always begins with raw fish, I call it my mock ceviche (ha!). It’s absolutely amazing! I know you’ll love it.
Traditional ceviche begins with fresh raw fish, cured (denatured) in citrus juice such as lime, lemon, bitter orange, or a combination of. If you’d like, swap out the shrimp for raw fish, follow these directions to cure the fish, then proceed with the recipe as written.
Make sure your raw fish is very fresh; I’d recommend sea bass, halibut, tuna, mahi-mahi, mackerel, sole, shrimp, or scallops. Cut fish into ¼ inch pieces and place in a nonreactive bowl; use glass or porcelain. Cover completely with lime juice, you’ll need about 10 or more limes. Cover with plastic wrap, and place in the refrigerator for 4-6 hours, until thoroughly cured. Once done, drain fish from citrus juices and discard liquid. Follow with the remaining ingredients and directions as written.
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.