Mexican Shrimp Ceviche With Avocado
A refreshing and zesty chilled seafood dish featuring lime-cured shrimp, crisp vegetables, and creamy avocado.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 pound Raw shrimp, peeled and deveined
- 1 cup Fresh lime juice
- 2 medium Roma tomatoes, diced
- 1/2 cup Red onion, finely chopped
- 1 cup Cucumber, peeled and diced
- 1 whole Jalapeño, seeded and minced
- 1/2 cup Fresh cilantro, chopped
- 1 large Ripe avocado, cubed
- 2 tablespoons Extra virgin olive oil(optional)
- 1 teaspoon Salt and black pepper
Instructions
- 1
Cut the raw shrimp into 1/2-inch pieces and place them in a non-reactive glass or ceramic bowl.
- 2
Pour the fresh lime juice over the shrimp, ensuring they are completely submerged.
- 3
Cover and refrigerate for 30 minutes, or until the shrimp turn opaque and pink, indicating they are 'cooked' by the acid.
- 4
Drain about half of the lime juice from the bowl to prevent the ceviche from being too tart.
- 5
Add the diced tomatoes, red onion, cucumber, jalapeño, and cilantro to the shrimp mixture.
- 6
Gently fold in the cubed avocado and olive oil, being careful not to mash the avocado.
- 7
Season with salt and pepper to taste, then toss lightly to combine all flavors.
- 8
Serve immediately with crispy corn tostadas or tortilla chips.
Nutrition per Serving
245
Calories
24g
Protein
12g
Carbs
13g
Fat
6g
Fiber
3g
Sugar
620mg
Sodium
Ratings & Reviews
No ratings yet
