Description
This Shrimp and Avocado Ceviche combines fresh shrimp and creamy avocado for a refreshing dish. With minimal prep, it makes a quick meal or a light appetizer that everyone will love!
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 over a gas flame or under a broiler until the skin is blackened. Let it cool.
- Dice the shrimp into bite-sized pieces and place them in a large mixing bowl.
- Zest and juice the limes, adding the zest and juice from half of the limes to the shrimp. Reserve the remaining juice for later.
- Peel, deseed, and dice the cucumber, then add it to the shrimp mixture.
- Dice the tomatoes and the cooled jalapeño, removing the seeds from the jalapeño for less heat, and add to the bowl.
- Finely chop the cilantro, predominantly using the leaves, and mix it into the bowl.
- Peel and dice the onion, crush the garlic, then add both to the shrimp mixture.
- Slice the avocados in half, remove the pit, score the flesh into cubes, and scoop out with a spoon. Drizzle the avocado with the reserved lime juice to keep it fresh.
- Season with salt and pepper to taste. Cover and refrigerate for about 30 minutes to blend the flavors before serving cold with tortilla chips or over fresh greens.
Notes
Adjust the amount of lime based on your taste preferences for acidity.
Feel free to add extra vegetables like bell peppers for additional crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 170mg