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Avocado Shrimp Ceviche

A refreshing, no-cook dish where plump shrimp and creamy avocado are marinated in a vibrant citrus dressing with tomatoes, red onion, and cilantro.
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Prep Time 25 minutes
Cook Time 0 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Lunch, Main Course
Cuisine: Fusion, Latin American, Summer
Calories: 280

Ingredients
  

Seafood & Produce
  • 1 pound medium-large cooked shrimp peeled, deveined, tails removed
  • 1 small red onion finely diced
  • 1-2 serrano or jalapeño peppers seeds removed, finely minced
  • 1 cup cherry or grape tomatoes halved or quartered
  • 1/2 cup fresh cilantro finely chopped, plus more for garnish
  • 2 large ripe Hass avocados
Citrus & Seasoning
  • 1/2 cup freshly squeezed lime juice about 4-5 limes
  • 1/3 cup freshly squeezed orange juice about 1 large orange
  • 1 tsp kosher salt plus more to taste
  • 1/4 tsp freshly ground black pepper
For Serving
  • tortilla chips, plantain chips, or saltines

Equipment

  • Sharp Chef's Knife
  • Cutting board
  • Large Glass or Ceramic Mixing Bowl
  • Juicer or Citrus Reamer
  • Measuring cups and spoons

Method
 

  1. Soak the diced red onion in a bowl of ice water for 10 minutes to mellow its flavor. Drain well and pat dry.
  2. In a large non-reactive bowl (glass or ceramic), whisk together the lime juice, orange juice, and kosher salt.
  3. Chop the cooked shrimp into bite-sized pieces. Add the shrimp, drained onion, and minced pepper to the citrus bowl. Stir to coat.
  4. Cover and refrigerate the shrimp mixture for 20-30 minutes to allow the flavors to meld.
  5. Just before serving, dice the avocados into 1/2-inch cubes. Remove the shrimp mixture from the fridge.
  6. Gently fold the diced avocado, tomatoes, and chopped cilantro into the shrimp mixture. Taste and adjust seasoning.
  7. Serve immediately in chilled bowls, garnished with extra cilantro. Accompany with tortilla chips or plantain chips.

Notes

For best results, use only freshly squeezed citrus juice and add the avocado at the very last moment to prevent it from becoming mushy. Do not marinate for longer than 45 minutes total.