Description
Enjoy the irresistible flavors of Shrimp and Avocado Ceviche, combining zesty lime, fresh shrimp, and creamy avocado. Perfect for a healthy meal or a refreshing appetizer!
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 cooked shrimp into bite-sized pieces and place in a large mixing bowl.
- Zest and juice the limes. Add lime zest and juice from half the limes to the shrimp mixture, reserving the remaining juice for the avocado.
- Peel, deseed, and dice the cucumber, then add to the shrimp mixture.
- Dice the tomatoes and jalapeño, removing seeds from the jalapeño for less heat, and add to the bowl.
- Finely chop the cilantro, primarily the leaves, and mix into the bowl.
- Peel and dice the onion, crush the garlic, then add both to the shrimp mixture.
- Slice the avocados lengthwise, separate, remove the pit, score the flesh into cubes, and scoop into the bowl, drizzling with reserved lime juice.
- Season with salt and pepper to taste. Cover and refrigerate for 30 minutes before serving cold with tortilla chips or over crisp greens.
Notes
For a spicier ceviche, leave some seeds in the jalapeño.
Use mini avocados if desired, adjusting the quantity accordingly.
Chilling before serving helps enhance the flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 85mg