Description
This Shrimp and Avocado Ceviche offers a delightful mix of fresh shrimp, creamy avocado, and zesty lime juice, making it a quick and healthy dish for any occasion.
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 blackened. Let it cool.
- Dice the shrimp into bite-sized pieces and place in a large bowl.
- Zest and juice the limes. Add the zest and juice from half the limes to the shrimp. Reserve the rest for the avocado later.
- Peel, deseed, and dice the cucumber. Add to the shrimp mixture.
- Dice the tomatoes and jalapeño (removing seeds for less heat) and mix in.
- Finely chop the cilantro, mainly using the leaves, and add to the bowl.
- Peel and dice the onion, and crush the garlic. Mix these into the shrimp bowl.
- Slice the avocado, remove the pit, and score the flesh into cubes. Scoop out and add to the bowl, drizzling with reserved lime juice.
- Season with salt and pepper. Cover and refrigerate for about 30 minutes, then serve cold with tortilla chips or over crisp greens.
Notes
For less heat, ensure to remove the seeds of the jalapeño.
Use ripe avocados for the best flavor and creaminess.
Letting the ceviche sit for 30 minutes helps meld the flavors together.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 160mg