Delicious Shrimp Ceviche with Creamy Avocado Recipe
Get ready to transport your taste buds to the vibrant culinary world of Brazil with this shrimp ceviche recipe that is infused with the flavors and textures of fresh, juicy avocados. As a chef specializing in Brazilian and American cuisine, I am excited to share with you one of my favorite recipes that showcases the marriage of flavors from both cultures.
Ceviche is a dish that originates from Latin America, and it typically features fresh seafood that is marinated in citrus juice, herbs, and spices. This version of shrimp ceviche with avocado takes things up a notch by incorporating creamy avocados, tangy limes, juicy tomatoes, and aromatic cilantro.
One of the best things about this recipe is that it’s incredibly easy to make – no cooking required! All you need are some raw shrimp, fresh veggies and herbs, and a few pantry staples like lemon juice and garlic powder. It’s perfect for those hot summer days when you crave something light, refreshing yet bursting with flavor.
So why not take a culinary adventure this weekend and try out this shrimp ceviche recipe with avocado? Your taste buds will thank you!
Why You’ll Love This Recipe
Get ready to be transported to the sunny beaches of Brazil with this amazing shrimp ceviche with avocado recipe. Bursting with bright flavors and fresh ingredients, this dish will delight your taste buds and leave you feeling satisfied without being too heavy.
One of the best things about this recipe is that it’s easy to make and requires minimal cooking. Simply marinate raw shrimp in citrus juices until it turns pink, then mix in diced veggies and creamy avocado. The result is a refreshing, low-calorie dish that’s perfect for any occasion.
But what really makes this dish a standout is its excellent ingredients. From the juicy tomatoes to the zesty limes and earthy cilantro, every component of this recipe is carefully selected for its quality and flavor profile. And don’t forget the star of the show: plump, succulent shrimp that’s peeled and deveined for your convenience.
Finally, when you take your first bite, the sweet-tart burst of lime juice hits your tongue, followed by a hint of onion and garlic powder. As you chew, you’ll taste crunchy bits of celery, cucumbers and green onions contrasted with silky chunks of perfectly ripe avocado. In short, it’s flavor explosion in your mouth!
So whether you’re looking for a healthy appetizer or a light lunch that’s packed with nutrients, you’ll love this shrimp ceviche with avocado recipe. It’s a dish that will make you feel like you’re on vacation no matter where you are!
Ingredient List
Here are the ingredients you’ll need to make Shrimp Ceviche with Avocado:
For the Shrimp:
- 1 pound shrimp, peeled and deveined
- 2 roma tomatoes, chopped
- 1/4 cup red onion, chopped
- 1/4 cup fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Ceviche:
- 2 avocados, peeled, seeded and diced
- 1/4 cup fresh lime juice
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon garlic powder
- 1/2 cup cucumber, diced
- 1/4 cup celery, diced
- 1/4 cup red onion, diced
- 2 tablespoons fresh cilantro, finely chopped
These ingredients can easily be found at your local grocery store or supermarket. Make sure to choose ripe avocados and fresh shrimp for best results.
The Recipe How-To
Now, it’s time to dive into the fun part: making Shrimp Ceviche with Avocado! Follow these simple steps to create a refreshing and flavorful dish.
Ingredients:
- 1 pound shrimp, peeled and deveined
- 1/2 cup fresh lime juice
- 2 roma tomatoes, chopped
- 1/4 cup red onion, chopped
- 2 avocados, peeled and chopped
- 1/4 cup cilantro, chopped
- Salt
- Black pepper
Recipe Directions:
- Begin by cooking the shrimp in a pot of boiling water. It should take about 2-3 minutes or until the shrimp turns pink.
- Once cooked, remove the shrimp from the pot and place them in a large bowl.
- Pour in the fresh lime juice over the shrimp and mix well.
- Add in the cilantro, chopped tomatoes, and red onion to the shrimp mixture.
- Then add salt and black pepper to taste before mixing everything together.
- Now it is time to add in the avocado pieces to the bowl and gently mix them into it to make sure all ingredients are coated with lime juice.
- For best results, let stand for at least 5 minutes before serving.
And voila! Your own delicious Shrimp Ceviche with Avocado is now ready to be served! It’s that easy, quick dish that you can whip up for a family night dinner or serve up on an occasion with friends.
Substitutions and Variations
This shrimp ceviche with avocado recipe is incredibly versatile, and there are many variations you can make to the recipe to suit your preferences. Here are some suggestions:
1. Swap the shrimp for lump crab meat. If you’re not a fan of shrimp or are in the mood for something different, try using cooked lump crab meat instead.
2. Use different types of seafood. While shrimp is traditional in ceviche, feel free to get creative and use other types of seafood like raw shrimp, fish, or even octopus.
3. Add more vegetables. There’s no limit to what you can add to a ceviche. Try adding diced bell peppers, shredded carrots or julienned jicama to give your dish an extra crunch.
4. Experiment with different fruits. Mango adds a sweet and tangy flavor that pairs well with seafood, but you can also use pineapple, orange or grapefruit for an exciting and unexpected twist.
5. Make it spicy. For those who like a little heat in their food, add chopped jalapeños or serrano peppers to the ceviche.
6. Stuff avocado halves with the ceviche mixture for a fun and visually appealing presentation.
No matter which variation you choose, always be sure to taste the mixture before serving and adjust any seasonings as needed for your personal taste preferences.
Serving and Pairing
This shrimp ceviche with avocado recipe is a popular dish that can be served as a refreshing appetizer or a light lunch. The combination of tender shrimp, creamy avocado, and zesty citrus creates a unique, mouthwatering flavor you’ll love.
To serve, simply spoon the ceviche into a bowl or onto plates and top with diced avocado and cilantro for extra flavor and color. This dish can also be served with tortilla chips or corn chips, adding some satisfying crunch.
For pairing options, consider serving this ceviche with a crisp white wine or a refreshing cocktail, such as a margarita or mojito. The acidity in the citrus and lime juice pairs beautifully with the sweetness of the wine or cocktail. Additionally, this dish can be paired well with sparkling water for a lighter option.
Overall, this shrimp ceviche with avocado recipe is versatile and can complement several dishes. It’s perfect to serve as an appetizer to kick off a meal, and its lightness makes it a great lunch option. And best of all – it’s so easy to make that it can easily fit in your weekly meal planning routine!
Make-Ahead, Storing and Reheating
One of the great things about shrimp ceviche is that it actually gets better over time, as the flavors have more time to meld together. So, if you’re looking for ways to prep it ahead of time, go right ahead! Just keep in mind that if you make the ceviche too far in advance and leave it in the fridge for too long, the texture of the shrimp may become tough and rubbery. In general, it’s best to eat your shrimp ceviche within 24 hours of making it.
If you do want to prepare the salad ahead of time, there are a few steps you can take to ensure it stays fresh and delicious. Firstly, make sure to store your ceviche in an airtight container in the fridge to prevent it from drying out or absorbing any unpleasant odors. Secondly, try not to mix in your avocados until just before serving. That way they won’t turn brown or mushy.
When it comes to reheating leftover shrimp ceviche, I recommend just eating it cold – that’s part of what makes this dish so refreshing! If you absolutely must heat it up, be sure to do so gently over low heat on the stove. Overcooking will ruin the texture of the seafood and spoil the taste.
Overall, I think this recipe is perfect for entertaining: prepare ahead of time and serve cold! It’s a great addition to any BBQ or picnic spread and will definitely impress your guests.
Tips for Perfect Results
As a chef, I have learned a lot through trial and error when it comes to making the perfect shrimp ceviche with avocado. Here are some tips that will help you create a delicious dish that will impress your guests.
1. Choose the freshest ingredients
The freshness of the ingredients is key to making a tasty ceviche. Make sure to buy fresh shrimp and vegetables from a reputable source. Look for bright green avocados, plump tomatoes, and firm cucumbers.
2. Marinate the shrimp properly
Marinating the shrimp is an important step in this recipe. Be sure to let them sit in the lime juice for at least 30 minutes or until they turn pink and opaque. Over-marinating can toughen the shrimp, so be careful not to leave them in the liquid for too long.
3. Don’t overdo it with the avocado
While avocado makes this ceviche rich and creamy, be careful not to add too much or it will overpower the other flavors. Two medium-sized avocados should be enough for a pound of shrimp.
4. Use high-quality olive oil
A good quality olive oil will add a rich flavor to your ceviche. Choose one with a fruity taste, but don’t use too much as it can detract from the other flavors.
5. Season appropriately
To really bring out the flavors of all the ingredients, season your ceviche appropriately with salt and pepper to taste. A pinch of garlic powder and lemon pepper would also go well with the dish.
6. Chill before serving
For maximum flavor and texture, chill your ceviche for at least an hour before serving. This will allow all the flavors to blend together and help make sure that your shrimp are perfectly tender.
By following these simple tips, you can create a mouth-watering shrimp ceviche with avocado that is sure to impress your guests or family members. Enjoy!
Bottom Line
In conclusion, this shrimp ceviche with avocado recipe is the perfect dish for anyone looking to incorporate fresh and healthy ingredients into their diet. The combination of tangy lime juice and creamy avocado pairs perfectly with the tender shrimp, making this a refreshing and flavorful dish that is perfect for any occasion.
Whether you’re looking for a quick and easy weeknight meal or a delicious appetizer to serve at your next party, this recipe is sure to impress. Plus, with so many possible substitutions and variations, you can easily adapt it to suit your tastes and preferences.
So if you’re ready to indulge in some mouth-watering seafood goodness, don’t hesitate to give this recipe a try. With a few simple steps and some delicious ingredients, you can create a shrimp ceviche that will satisfy all of your cravings without leaving you feeling weighed down or guilty.
So go ahead and whip up a batch today – your taste buds (and your body) will thank you!
Shrimp Ceviche With Avocado Recipe
Ingredients
- 2 lbs partially defrosted cooked tailless large shrimp, cut into 1-inch bite sized chunks
- 1 cup lump crabmeat, picked over (optional)
- 1 fresh lemon, juice of
- salt, to taste
- black pepper, to taste
- 3 medium cucumbers, peeled and roughly diced
- 1 stalk celery, chopped
- 1 medium onion, diced
- 1 bunch cilantro, chopped
- 1 bunch green onion, chopped
- 4 medium firm tomatoes, diced (preferably on-the-vine)
- 3 fresh limes, juice of
- 1 fresh lemon, juice of
- garlic powder, to taste
- lemon pepper, to taste
- 3 -4 medium firm avocados, diced
- chili or seafood cocktail sauce, optional to serve
- lime tostadas chips or Tostitos Scoops, to serve
Instructions
- In a medium bowl, mix together the chunks of shrimp (and crab if using) and the juice of one lemon; season to taste with salt and black pepper. Set aside and chill (in the refrigerator or on ice) for 30 minutes to 1 hour.
- Meanwhile, prepare the ceviche by combining all the ingredients (add the avocados last, just before serving) in a large bowl with ice water, stirring well to combine. Drain well; fold in the shrimp, and season to taste with garlic powder and lemon pepper.
- Keep well chilled (preferably on ice) until serving time.
- Serve with tortilla chips and optional chili sauce.
- Ceviche must be served well-chilled, and is best served on the same day it is made.
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Dora
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.