Description
Shrimp and Avocado Ceviche is a refreshing dish combining cooked shrimp, tangy lime, and creamy avocados. Perfect as a quick meal or a tasty appetizer, it highlights fresh ingredients for a delicious experience.
Ingredients
Scale
- 1 pound large cooked shrimp
- 2–3 limes
- 1 small jalapeño
- 3/4 cup finely diced 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 and set aside to 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 them to the shrimp. Reserve the remaining lime juice.
- Peel, deseed, and dice the cucumber, then add to the shrimp mixture.
- Dice the tomatoes and jalapeño (removing jalapeño seeds if preferred) and mix them in.
- Finely chop the cilantro, focusing on the leaves, and add it to the bowl.
- Peel and dice the onion, and crush the garlic. Add both to the shrimp mixture.
- Slice the avocados, remove the pit, score the flesh into cubes, and scoop them into the bowl while drizzling with reserved lime juice.
- 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 greens.
Notes
Adjust lime juice according to your taste preference.
Add extra jalapeño if you like more heat.
Serve immediately for the freshest taste.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 180mg