Easy Avocado Shrimp Ceviche
Quick and easy recipe for creamy avocado shrimp ceviche with tomatoes, cilantro and fresh lime juice!
Ingredients
- 1 pound extra-large raw shrimp
- 1 cup freshly squeezed lime juice
- 2 large, ripe avocados, diced
- 2 large Roma tomatoes, diced
- 3 green onions, diced
- 1/2 cup diced cucumber, optional
- small bunch cilantro, chopped
- 1/2 cup freshly squeezed lime juice
- 1 teaspoon salt
- tortilla chips or soft tortilla rounds
Instructions
Preparing the Shrimp:
- Start with the shrimp! Peel and clean the shrimp, leaving several with the tails on for garnish, if desired. Preheat a large pot of water to a simmer. Add the shrimp and cook it for 2 minutes, just until they start to turn pink.
- Remove the shrimp immediately and shock it in a large bowl of ice to stop the cooking process. Once the shrimp are cooled, place them into small bowl and pour over the 1 cup lime juice. Cover and refrigerate the shrimp overnight or at least 1 hour.
Assembling the Ceviche:
- To assemble the ceviche, discard lime juice marinade. We'll add fresh lime juice! Chop the shrimp into small chunks and place them into a large bowl along with diced avocado, tomato, green onion, cilantro, salt, and remaining lime juice. If desired, also add diced cucumber for crunchiness.
- Toss the ceviche gently with a rubber spatula or spoon and enjoy!
Serving the Ceviche:
- Serve the avocado ceviche in small serving bowls with a spoon and a full shrimp on top! This option is perfect for cocktail parties. For a less formal serving option, place the ceviche into a large bowl and serve with a side of tortilla chips!
Nutrition
Calories: 183kcal | Carbohydrates: 13g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 824mg | Potassium: 569mg | Fiber: 5g | Sugar: 2g | Vitamin A: 594IU | Vitamin C: 30mg | Calcium: 66mg | Iron: 1mg