If you’re craving a refreshing and light meal that is both delicious and healthy, then look no further than this Fresh Shrimp Ceviche with Avocado Recipe. This classic Latin American dish is a perfect combination of tangy lime juice, fresh shrimp, and creamy avocado.
Ceviche is a traditional dish from several countries such as Mexico and Peru that has become increasingly popular all over the world. This seafood dish requires no cooking heat, as the raw fish or shrimp are “cooked” by marinating in citrus juices for several hours. Because of this, it’s a great option for hot summer days when you want to avoid using your stove.
This recipe takes ceviche up a notch by adding diced avocados, bell peppers, tomatoes, and other ingredients for added flavor and texture. The combination of the sweet mango and the tart lime juice used in the marinade creates a harmonious umami flavor.
Not only does this recipe taste amazing, but it’s packed with protein from the shrimp, healthy fats from the avocados, and lots of vitamin C from the citrus juices. Plus, it’s easy to customize by adjusting the spiciness level with serrano chilies or adding additional veggies like cucumbers.
Whether you’re looking to impress guests at a summer dinner party or simply want to try something new for lunch or dinner today, this Fresh Shrimp Ceviche with Avocado Recipe is definitely worth a try!
Why You’ll Love This Recipe
Do you love fresh, healthy and flavorful food that’s perfect for warmer weather? Look no further than this Fresh Shrimp Ceviche with Avocado Recipe! It’s light, refreshing, and will transport you straight to a tropical paradise.
First and foremost, the combination of flavors in this dish is unbeatable. The lime and orange juices pair perfectly with the sweetness of the shrimp and the creaminess of the avocado. The addition of cilantro, red onion, and serrano chili peppers gives it an extra kick that makes your taste buds dance with excitement!
Speaking of shrimp, it’s packed full of protein and omega-3 fatty acids that are essential for heart health. Not to mention, it’s a low-calorie option that won’t weigh you down on those hot summer days.
But perhaps most importantly, this dish is incredibly easy to make. There is no cooking involved – just some chopping, mixing and letting it sit in citrus juice to “cook” the shrimp. So it’s perfect for those busy weeknights or when you want a light lunch or dinner without too much fuss.
In conclusion, if you’re looking for a dish that’s packed full of flavor, healthy and easy to make, this Fresh Shrimp Ceviche with Avocado Recipe is definitely one to try!
Here are the ingredients you’ll need to make Fresh Shrimp Ceviche with Avocado Recipe:
For the Shrimp Ceviche:
- 1 lb medium fresh shrimp, peeled and deveined
- 2 cup freshly squeezed lime juice (about 12 limes)
- 1/4 cup freshly squeezed orange juice (about 1 orange)
- 2 roma tomatoes, chopped
- 1/4 cup red onion, chopped
- 1 small red bell pepper, diced
- 1 small yellow bell pepper, diced
- 2 cucumbers, seeded and diced
- 1 serrano chili, seeded and minced
- 1/4 cup fresh cilantro leaves
For the Ceviche Avocado:
- 2 ripe avocados
- Juice of 2 limes
This shrimp ceviche recipe has a refreshing combination of citrus juices, vegetables, and fresh cilantro that complement the taste of the tender shrimp. The “ceviche avocado” is an added creamy layer that pairs amazingly well with this dish.
The Recipe How-To
Let’s dive into the main attraction: the Fresh Shrimp Ceviche with Avocado recipe. Please note that shrimp can be substituted for another seafood such as fish or mango to make a mango ceviche, depending on your preferences.
Step 1: Shrimp Preparation
- Peel and devein 1 pound of fresh medium-sized shrimp.
- Cut each shrimp into 3-4 pieces and place them in a large bowl.
Step 2: Lime Mixture
- In a medium bowl, mix together the juice of 2 limes and let stand for 5 minutes.
- Add the chopped shrimp into the lime juice mixture and toss gently.
- Let the shrimp sit in the lime juice mixture for around ten to fifteen minutes or until it turns pink and opaque.
Step 3: Ceviche Ingredients
- Mix all ingredients including diced red bell pepper, diced yellow bell pepper, chopped cucumbers, sliced avocados, finely sliced serrano chili, fresh cilantro, chopped red onion and a can of tomatoes (drained)in a large mixing bowl
- Then add coated shrimp and mix well
Step 4: Chill and Serve
- Cover the mixing bowl and let it chill in the refrigerator for at least an hour before serving.
- Enjoy with chips or tortillas.
If you want to store the easy shrimp ceviche in the refrigerator, make sure it’s tightly covered with clingfilm or put in an airtight container. The Mango Avocado Shrimp Ceviche recipe can also pair well with stuffed avocados.
Besides fresh shrimp, here are all of the ingredients you’ll need to create a delicious ceviche recipe:
- Red bell pepper
- Yellow bell pepper
- Serrano chili
- Fresh cilantro
- Red onion
- Canned tomatoes
- Oranges (juice of)
- Limes (juice of)
The citrus juices in this recipe contribute to the shrimp ceviche’s vibrant flavors. If you are concerned about food safety, you can use frozen shrimp instead of fresh shrimp. Just make sure the celery is large enough so that they don’t overcook and become tough.
Recipe Measuring Guide
To help you make this mouth-watering Fresh Shrimp Ceviche with Avocado recipe, here is a measurement guide:
- 1 pound peeled and deveined medium shrimp
- ½ cup lime juice
- 2 roma tomatoes chopped
- ¼ cup red onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cucumber, chopped
- 2 avocados, sliced
- Four sprigs of fresh cilantro, chopped
Substitutions and Variations
There are many creative ways you can customize this shrimp ceviche recipe to suit your personal preferences. One substitution that works well is swapping the shrimp for another type of seafood, such as white fish or crab meat. This will give your ceviche a unique flavor while still staying true to its Latin American roots.
For a fruitier twist, try adding diced mango or pineapple to the mix. The sweetness of these fruits pairs perfectly with the tanginess of the lime juice in this recipe.
If you prefer a milder spice level, consider swapping out the serrano chili for jalapeno peppers or leaving it out altogether. Alternatively, if you want to turn up the heat, you can add more chili or sprinkle in red pepper flakes for an extra kick.
For a vegetarian twist on this recipe, omit the shrimp entirely and replace it with diced avocado or diced mushrooms instead. This will create a similar texture to the shrimp while keeping the dish hearty and flavorful.
If you’re feeling adventurous, try adding other vegetables like diced zucchini, radishes or even watermelon radishes to your ceviche. These add unique textures and flavors that will take your dish to the next level.
Overall, this recipe is very versatile and open to lots of creative variations. Get creative and experiment with different ingredients to make it your own!
Serving and Pairing
This fresh shrimp ceviche with avocado is the perfect appetizer for any occasion. The acidity of the lime and orange juice combined with the creaminess of the avocado and the succulent shrimp make for a refreshing and satisfying dish.
To serve this ceviche, I recommend garnishing it with some extra cilantro leaves and diced red onion on top. You can also add some sliced serrano chili if you like it spicy. This will give it an extra kick that will tantalize your palate.
For pairing, since this recipe has a delicate balance of flavors, it goes well with light drinks such as white wine or beer. A chilled Sauvignon Blanc or crisp Pilsner will complement the dish’s fresh taste perfectly.
If you want to elevate your dining experience, you can serve this ceviche alongside some tortilla chips, guacamole, or even on top of tostadas for a more sophisticated touch. It would also work wonderfully as a topping for fish tacos.
Overall, this shrimp ceviche with avocado is an excellent choice for any gathering or dinner party, giving your guests a taste of traditional Latin American flavors with a modern twist.
Make-Ahead, Storing and Reheating
This ceviche is best enjoyed as soon as it’s made, but it can be stored in the refrigerator for up to 2 days. The acidity in the lime juice will continue to “cook” the shrimp, so it’s important not to let it sit too long. To store, transfer the ceviche to an airtight container and keep chilled.
If you’re making this recipe ahead of time, we recommend preparing all the ingredients and storing them separately until you’re ready to assemble the ceviche. That way, the vegetables won’t become too watery and the flavors will stay fresh.
When it comes to reheating ceviche, it’s not recommended. The heat will destroy the delicate texture of the seafood and leave you with a mushy mess. Instead, just enjoy any leftovers cold straight from the fridge.
Pro tip: When serving leftovers or taking your ceviche on-the-go, pack some extra lime wedges to squeeze on top for an added burst of freshness!
Tips for Perfect Results
Achieving a perfect shrimp ceviche can be tricky, but with a few tips and tricks, you’ll be well on your way to an outstanding dish to impress your guests. Here are some suggestions for perfect results every time:
1. Use the freshest ingredients possible.
When it comes to ceviche, using fresh ingredients is crucial. Fresh shrimp with a firm texture and sweet flavor is the foundation of this dish. Also, make sure your fruits and vegetables have not spoiled or started to decompose; otherwise, your ceviche will have an unpleasant odor and taste.
2. Choose the right type of shrimp
Specifically, medium or large-sized peeled and deveined shrimp are ideal for ceviche recipes. They significantly improve the juiciness and texture of this dish. Please note that pre-cooked shrimp does not work well in ceviche recipes because they don’t cook adequately with citrus juice.
3. Properly cook the shrimp
In case you decide to use raw shrimp, make sure to let them sit in lime juice for enough time. The acid in lime juice “cooks” raw seafood; this process is not immediate, so it’s essential to let them sit in lime juice long enough to create that perfect texture while retaining their flavor.
4. Add avocados at the right time
If you want to incorporate avocados into your shrimp ceviche recipe, fresh diced avocado should be added just ten minutes before serving—the fruit’s texture turns mushy if stored too long in the lime juice.
5. Play with additional ingredients
Ceviche is incredibly versatile and allows you to play with many different additional ingredients such as red bell pepper, yellow bell pepper, cucumbers, serrano chili peppers, canned tomatoes and oranges.
6. Focus on presentation
While ceviche seems like a simple enough plate, proper presentation plays a significant role in how it’s perceived. Make sure to add some cilantro to garnish, which gives the dish a pop of greenery, and use colorful plates or bowls to accentuate the brightness of your ceviche.
Following these tips will result in perfect shrimp ceviche every time, and you’ll have happy guests returning for seconds.
After going through the recipe directions and other sections of this article, you might have some questions or concerns about making this Fresh Shrimp Ceviche with Avocado Recipe. Below, I’ve compiled answers to some frequently asked questions to help you achieve the perfect results. Keep reading for more insights.
How long does raw shrimp need to sit in lime juice?
Let’s get started by preparing the shrimp. Grab a large mixing bowl and put the shrimp in it. Next, add 1/2 cup of lime juice to the shrimp and allow it to sit for 15 minutes. During this time, the lime juice will work its magic and “cook” the shrimp. Make sure not to leave it for too long as it can make the shrimp tough.
How long should ceviche marinate before eating?
To achieve the perfect texture and taste for your ceviche, it’s important to pay attention to marinating times. The duration of marination depends on the size of the fish pieces and can range from 30 minutes to an hour. While two hours is acceptable, anything beyond that would result in a pickled fish flavor.
Do you use frozen or fresh shrimp for ceviche?
It is possible to utilize frozen shrimp for this recipe, keeping in mind that most shrimp sold as “fresh” at the market is actually previously frozen and then thawed. However, the shrimp must first be thawed before use.
How long can ceviche sit in lime juice?
After being marinated in an acidic blend, the fish in ceviche can be safely consumed for up to two days when refrigerated. It’s important to note that the consistency of the dish will keep evolving due to the breakdown of protein caused by the citric acid present in the juice. With that in mind, it’s best not to attempt to prepare leftovers from ceviche.
In conclusion, if you’re looking for a light, refreshing and easy-to-make dish that’s perfect for warm weather days or any occasion, this Fresh Shrimp Ceviche with Avocado Recipe is undoubtedly the way to go. With its combination of juicy shrimp, tangy lime and orange juice, fresh veggies, and creamy avocado, this recipe is bursting with flavor and packed with nutrients.
Whether you’re a seasoned chef or just starting out in the kitchen, this recipe is adaptable to your preferences and skill level. You can experiment with different substitutions and variations such as adding mango or fish to switch things up – the possibilities are endless! Not only is it a great starter or entree for family dinners or get-togethers, but it can also be served as an appetizer or snack for your favorite Mexican-inspired meal.
Remember to follow the instructions carefully, be patient while waiting for the shrimp to marinate in the citrus juices to achieve the perfect texture and flavor. Additionally, don’t hesitate to make-ahead or store leftovers for later enjoyment by refrigerating it in an airtight container.
Finally, be sure to share this recipe with your friends and family who love fresh and flavorful food. Whether you’re making it for date night, a party, or simply because you have a craving for some delicious ceviche avocado concoction, this recipe will not disappoint. So go ahead and try it out – we promise you won’t regret it!
Fresh Shrimp Ceviche with Avocado Recipe
- 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 1/2 ounce) 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)
- 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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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.