Fresh Shrimp Ceviche with Avocado
- Reviews 13
Ready In: 32 mins
Serves: 15-20
Ingredients
- 2 lbs medium shrimp, peeled and deveined (i use frozen and thawed)
- 8 limes, juice of
- 8 lemons, juice of
- 2 oranges, juice of, preferably sour oranges
- 2 (14 1/2ounce) cans petite cut canned tomatoes (leave in juice)
- 1 red onion, cut into 1/2-inch dice
- 1⁄2 bunch fresh cilantro, stemmed and roughly chopped
- 1 serrano chili, roughly chopped
- 2 large avocados, peeled, seeded, and cut into 1/2-inch dice
- 2 large cucumbers, peeled, seeded and cut into 1/2-inch dice
- 1 medium yellow bell pepper, cut into 1/2 inch dice (yellow)
- 1 medium red bell pepper, cut into 1/2 inch dice (red)
Directions
- Clean and devein the shrimp, cut into 1-inch pieces, and transfer to a bowl. Add the lime, lemon, and orange juice, stir to combine, and refrigerate for at least 6 hours and up to 8. (I let my sit overnight). This technique cooks the shrimp.
- Chop all the vegetables into small cubes.
- Add canned tomatoes with the juice, onion, cilantro, bell peppers and serrano pepper into the shrimp mixture (with the citrus) and let sit at room temperature for about 20 minutes.
- When ready to serve, gently stir in diced cucumber. Divide the ceviche among 8 chilled martini glasses, top with avocado and tuck 2 to 3 tortilla chips around the sides of each. This recipe actually makes alot! I've served close to 15 people and they all had seconds.
- You can leave the avocado out and serve it individually for those who don't want avocado -- either way, it's delicious.
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