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Shrimp and Avocado Ceviche

A recipe for shrimp and avocado ceviche. Shrimp is cooked and marinated with fresh lime and lemon juices and then combined with avocado, onion, peppers, tomato, and cilantro.

Course Main Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Author Renee

Ingredients

  • 1 pound medium shrimp peeled and deveined
  • Salt for cooking water
  • 1 cup fresh lime juice from about 8 limes
  • 1/2 cup fresh lemon juice from about 3 lemons
  • 1 cup finely chopped red onion
  • 1 serrano chile ribs and seeds removed, minced
  • 1/2 jalapeno pepper ribs and seeds removed, minced
  • 1/2 to 1 cup chopped cilantro
  • 1 tomato seeded and chopped
  • 2 avocados peeled and seed removed, cut into chunks

Instructions

  1. Fill a large bowl with ice and water to make an ice water bath. Set aside.
  2. Bring a large pot of water (at least 4 quarts or water) to a boil. Add salt (about 1 tablespoon), stir, and bring back to a boil. Add the shrimp and cook for 1 to 2 minutes (2 minutes maximum). Drain the shrimp and add them to the ice water bath and let set for a few minutes to stop the cooking process and cool.
  3. Drain the shrimp and cut each one in half. Place the shrimp in a large non-reactive bowl (glass or ceramic). Add the lime and lemon juices to the bowl. Cover and refrigerate for 30 minutes.
  4. Add the onions, serrano chile, and jalapeno pepper to the bowl. Stir to combine. Cover and refrigerate for 30 to 45 minutes.
  5. Add the cilanto, tomato, and avocado to the bowl. Stir gently to combine. Serve immediately. Refrigerate leftovers.

Recipe Notes

A recipe for shrimp and avocado ceviche. Shrimp is cooked and marinated with fresh lime and lemon juices and then combined with avocado, onion, peppers, tomato, and cilantro.