Description
This Shrimp and Avocado Ceviche is packed with flavor and made simple. With fresh ingredients like shrimp, avocados, and lime, it’s the ideal quick meal, perfect for gatherings or a light dinner.
Ingredients
Scale
- 1 pound large cooked shrimp
- 2–3 limes
- 1 small jalapeño
- 1/2 large 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 by holding it with tongs over a gas flame or broiling it until the skin is blackened. Let cool before proceeding.
- Dice the shrimp into bite-sized pieces and place them in a large mixing bowl.
- Zest and juice the limes. Add the zest and juice from half of the limes to the shrimp, reserving the rest for the avocado.
- Peel, deseed, and dice the cucumber. Add it to the shrimp bowl.
- Dice the tomatoes and jalapeño (removing seeds for less heat) and add to the mixture.
- Finely chop the cilantro, focusing on the leaves, and mix it in.
- Peel and dice the onion, then crush the garlic. Incorporate both into the bowl.
- Slice the avocados lengthwise, remove the pit, and cube the flesh without cutting through the skin. Scoop out the cubes and toss them with the reserved lime juice to avoid browning.
- Season with salt and pepper to taste, cover, and refrigerate for about 30 minutes to meld flavors. Serve cold with tortilla chips or over greens.
Notes
Ensure the shrimp is cooked properly and peeled before starting.
Use fresh ingredients for the best flavor.
Adjust the jalapeño amount based on heat preference.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 150mg