Description
This Shrimp and Avocado Ceviche features succulent shrimp and creamy avocados, balanced with lime juice and fresh veggies. It makes a quick, light dinner or a fabulous appetizer for gatherings. Every bite is fresh and flavorful!
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. Set aside to cool.
- Dice the shrimp into bite-sized pieces and combine in a large mixing bowl.
- Zest and juice the limes; add zest and juice from half of the limes to the shrimp. Reserve the other lime juice for the avocado.
- Peel, deseed, and dice the cucumber, adding it to the shrimp mixture.
- Dice the tomatoes and jalapeño, removing the seeds for less heat, then add to the bowl.
- Finely chop the cilantro, using mostly the leaves, and add to the mixture.
- Peel and dice the onion, then crush the garlic. Incorporate both into the shrimp bowl.
- Slice the avocados lengthwise, remove the pit, score the flesh into cubes, and scoop out into the bowl. Drizzle with reserved lime juice to prevent browning.
- Season with salt and pepper to taste. Cover and refrigerate for about 30 minutes prior to serving with tortilla chips or over crisp greens.
Notes
Jalapeño can be adjusted for heat preference by removing seeds or using less.
For added flavor, let the ceviche refrigerate a bit longer before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 140mg