This shrimp ceviche with avocado is a refreshing dish full of zesty flavor. The shrimp is marinated in lime juice, making it taste so bright and fresh!
Mix in creamy avocado and you’ve got a winning combo. I love serving this at parties; it’s like a little beach vacation on a plate!🌊🥑
Key Ingredients & Substitutions
Shrimp: Fresh medium shrimp are the star here! If you’re not a fan of shrimp, you can use scallops or even firm fish like tilapia. Both options also work well in ceviche.
Lime Juice: Freshly squeezed lime juice not only adds flavor but “cooks” the shrimp. If you don’t have lime, lemon juice will do. It won’t be as tangy but still tasty!
Tomato: A fresh tomato adds juiciness. If tomatoes aren’t in season, try using diced mango for a sweet twist or even a handful of cherry tomatoes halved.
Cilantro: Fresh cilantro offers a bright flavor in ceviche. If you’re not a fan, parsley or even sliced green onions can provide a nice substitute.
Avocado: Ripe avocado gives creaminess that balances the acidity. If you need a lighter option, try using diced mango or peach instead for a fruity contrast.
How Do I Make Sure My Shrimp is Safely Cooked?
Cooking shrimp safely is crucial, especially since they’ll further “cook” in lime juice. Here’s how to do it right:
- Bring a pot of salted water to a rolling boil. Make sure it’s ready so the shrimp cook evenly.
- Add the shrimp and watch closely; they cook fast—about 1-2 minutes until pink and opaque.
- Don’t forget to prepare an ice bath (ice in a bowl of water) before cooking. Transfer cooked shrimp here immediately to stop the cooking process.
- Let shrimp cool completely in the ice bath before chopping them. This ensures the right texture!
With these tips, you’ll enjoy a safe and flavorful shrimp ceviche every time!
How to Make Shrimp Ceviche With Avocado
Ingredients You’ll Need:
- 1 pound medium shrimp, peeled and deveined
- 1 cup fresh lime juice (about 8-10 limes)
- 1 medium tomato, finely diced
- 1/4 cup finely chopped red onion
- 1 jalapeño pepper, seeded and finely chopped (optional for heat)
- 1/2 cup chopped fresh cilantro
- 1 cucumber, peeled, seeded, and diced (optional for extra crunch)
- 1 ripe avocado, diced
- Salt to taste
- Freshly ground black pepper to taste
- Tortilla chips or tostadas, for serving
How Much Time Will You Need?
This shrimp ceviche takes about 15 minutes of prep time plus an additional 30 minutes to 1 hour for chilling in the fridge. It’s a straightforward dish that’s both quick to prepare and deliciously refreshing when served cold!
Step-by-Step Instructions:
1. Cook the Shrimp:
Start by bringing a pot of salted water to a boil. Once boiling, add the shrimp and cook for about 1-2 minutes, or until they turn bright pink and opaque. Be careful not to overcook! Immediately transfer the shrimp to an ice bath (a bowl of ice water) to stop them from cooking further. This keeps them tender and juicy!
2. Chop the Shrimp:
Once the shrimp have cooled completely (after about 5 minutes), chop them into bite-sized pieces if you prefer smaller chunks in your ceviche.
3. Marinate in Lime Juice:
In a glass or ceramic bowl, combine the shrimp with the fresh lime juice. The acidity of the lime will continue to “cook” the shrimp, giving it that classic ceviche texture. Cover your bowl and place it in the fridge for about 30 minutes to 1 hour to marinate. This is where the magic happens!
4. Mix in the Vegetables:
After marinating, check the consistency. If there’s too much liquid, drain some lime juice but leave enough to keep it flavorful and moist. Add the diced tomato, finely chopped red onion, jalapeño (if using), cilantro, and cucumber (if using). Stir gently to combine everything evenly.
5. Add the Avocado:
Now it’s time to fold in the diced avocado. Do this carefully to avoid mashing the avocado, ensuring those lovely creamy chunks stay intact!
6. Season to Taste:
Give your ceviche a taste and season with salt and freshly ground black pepper according to your preference. Remember, you want it to be nice and flavorful!
7. Serve and Enjoy:
Chill your shrimp ceviche until you’re ready to serve. Spoon it onto tortilla chips or tostadas, and enjoy this light and refreshing dish as an appetizer or a delightful meal!
Enjoy your bright, zesty shrimp ceviche with creamy avocado—perfect for a fresh and flavorful dish!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can thaw them overnight in the fridge or place them in a sealed zip-top bag and submerge in cold water for about 30 minutes.
How Long Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. The flavors will continue to meld, but the avocado may brown slightly, so it’s best to eat it fresh!
What Can I Substitute for Lime Juice?
If you don’t have lime juice, lemon juice is a great alternative! It may not provide quite the same zesty flavor but will still work well in the recipe.
How Can I Serve This Ceviche?
This ceviche is fantastic served with tortilla chips or on tostadas. You can also enjoy it over a bed of greens for a fresh salad option or inside fresh lettuce leaves for a low-carb wrap!
