Description
Shrimp and Avocado Ceviche is a vibrant and fresh dish that bursts with flavor. Featuring large cooked shrimp, creamy avocados, and a zesty lime dressing, it makes for a quick and healthy meal that’s sure to impress. Serve it as an appetizer or a light main dish during warm days!
Ingredients
Scale
- 1 pound large cooked shrimp
- 2–3 limes
- 1 small jalapeño
- 1/2 large red onion
- 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 over a gas flame or under a broiler until the skin is blackened, then set aside to cool.
- Dice the shrimp into bite-sized pieces and combine them in a large mixing bowl.
- Zest and juice the limes; add zest and juice from half the limes to the shrimp, reserving the rest for later.
- Peel, deseed, and dice the cucumber; add it to the shrimp mixture.
- Dice the tomatoes and jalapeño, removing seeds for less heat, then mix them in.
- Finely chop the cilantro and add it to the bowl.
- Peel and dice the onion, and crush the garlic; incorporate both into the shrimp mixture.
- Slice the avocados and remove the pit. Score the flesh into cubes, scoop out, and add to the bowl, drizzling with reserved lime juice to prevent browning.
- Season with salt and pepper to taste. Cover and refrigerate for about 30 minutes to meld flavors, then serve cold, preferably with tortilla chips or over greens.
Notes
For a spicier ceviche, leave some seeds in the jalapeño.
Serve immediately for the best flavor, though it can be refrigerated for a few hours before serving.
Use fresh ingredients for the best taste.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 150mg