Description
This Shrimp and Avocado Ceviche bursts with flavor from zesty lime and fresh ingredients. It’s a simple yet delightful dish, perfect for a quick, healthy meal or as an appetizer at your next gathering.
Ingredients
Scale
- 1 pound large cooked shrimp
- 2–3 limes
- 1 small jalapeño
- 3/4 cup finely diced large red onion (about 1/2 onion)
- 1 pound roma tomatoes
- 1 large english cucumber
- 1 bunch cilantro
- 2 large garlic cloves
- 2 large hass avocados
- Salt and pepper to taste
Instructions
- Char the jalapeño over a gas flame or under a broiler until the skin is blackened. Let it cool.
- Dice the cooked shrimp into bite-sized pieces and place them in a large mixing bowl.
- Zest and juice the limes, adding the zest and juice from half to the shrimp. Set aside remaining lime juice.
- Peel, deseed, and dice the cucumber, then add to the shrimp mixture.
- Dice the tomatoes and jalapeño, removing seeds for less heat, and mix in.
- Finely chop the cilantro, adding mostly leaves, and stir into the bowl.
- Peel and dice the onion, crush the garlic, and combine with the shrimp.
- Slice the avocados, removing pits, score the flesh into cubes, and scoop out into the shrimp mixture. Drizzle with reserved lime juice.
- Season with salt and pepper. Cover and refrigerate for 30 minutes before serving cold with tortilla chips or over crisp greens.
Notes
For less heat, ensure to remove the seeds from the jalapeño.
Use fresh limes for the best flavor.
Serve immediately for optimal freshness, or refrigerate for short time.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 150mg