Description
This Shrimp and Avocado Ceviche is a quick, refreshing dish bursting with flavor. Using fresh shrimp, ripe avocados, and zesty lime juice, it makes for a healthy, satisfying meal that’s easy to prepare and perfect for any occasion.
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
- salt & pepper to taste
Instructions
- Char the jalapeño over a gas flame or under a broiler until the skin is blackened. Set aside to cool.
- Dice the shrimp into bite-sized pieces and place them in a large mixing bowl.
- Zest and juice the limes. Add the zest and juice from half of the limes to the shrimp mixture, setting aside the remainder for later.
- Peel, deseed, and dice the cucumber, then add it to the shrimp mixture.
- Dice the tomatoes and jalapeño, removing jalapeño seeds for less heat. Add to the bowl.
- Finely chop the cilantro leaves and add them to the mixture.
- Peel and dice the onion, then crush the garlic. Add both to the shrimp bowl.
- Slice the avocados lengthwise and twist to separate, removing the pit. Score the flesh into cubes, scoop out with a spoon, and add to the bowl. Drizzle with 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
Ensure the shrimp is cooked and chilled before preparing the ceviche.
For extra heat, leave some seeds in the jalapeño when dicing.
This dish can be served immediately but flavors improve after marinating.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 150mg