Description
This Shrimp and Avocado Ceviche bursts with irresistible flavor and is a breeze to prepare. With tender shrimp, creamy avocado, and zesty lime, it’s perfect for a quick, healthy meal or an appealing appetizer at gatherings.
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 skin is blackened, then set aside to cool.
- Dice the shrimp into bite-sized pieces and place in a large mixing bowl.
- Zest and juice the limes, adding half of the zest and juice to the shrimp mixture; reserve the other half for the avocado.
- Peel, deseed, and dice the cucumber, then add to the shrimp mixture.
- Dice the tomatoes and jalapeño, removing seeds for less heat, and add to the bowl.
- Finely chop the cilantro, mostly using the leaves, and incorporate into the mixture.
- Peel and dice the onion, and crush the garlic; add both to the shrimp mixture.
- Slice the avocados, remove the pits, and score the flesh before scooping out into the bowl. Drizzle with the reserved lime juice to prevent browning.
- Season with salt and pepper to taste, cover, and refrigerate for about 30 minutes to let the flavors meld, then serve cold with tortilla chips or over greens.
Notes
For milder heat, remove the seeds from the jalapeño before dicing.
Use firm avocados for better texture in the ceviche.
Allow the ceviche to sit in the fridge to enhance the flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 120mg