Hey there, foodies! I’m excited to introduce to you one of my favorite appetizers – Shrimp With Avocado “ceviche” Recipe. Prepare your taste buds; this recipe is a game-changer! Hypnotized by the vibrant colors, you’ll fall in love with how easy it is to make and the incredible taste that comes with it.
When I first tried this dish, I was transported to the beaches of Brazil – the sun on my face, sand between my toes, and waves crashing in the background. That’s why I incorporate fresh cilantro leaves, red onion, raw shrimp, avocado, and other Mexican ceviche ingredients in this recipe. This unique blend elevates the traditional ceviche dish to another level.
What’s even better about this dish? You can add your twist and preference to suit your taste buds. I’ve thrown in a few variations you can test out. Even if you’re skeptical about seafood or shrimp ceviche in general, trust me; after trying this recipe, you’ll be converted.
So grab some fresh citrus juice, shrimp, avocado or mango (optional), gather around with family or friends and let’s make some magic happen!
Why You’ll Love This Recipe
Picture this: you’re lounging on the beach with the sun beaming down on you, and all you can think about is a refreshing and delicious shrimp ceviche. Well, have no fear, because I’ve got just the recipe for you.
If you’re a fan of bold and vibrant flavors, then this shrimp with avocado “ceviche” recipe is perfect for you. Not only is it packed with fresh cilantro leaves and pico de gallo, but it also features succulent bay shrimp that will send your taste buds straight to paradise.
But what really sets this ceviche apart is its star ingredient: the creamy and flavorful avocado. This Mexican staple adds a whole new level of richness to the dish and makes every spoonful feel like a luxurious treat.
Plus, this recipe is incredibly easy to make, using just a few simple ingredients like lime juice, red onion, and fresh citrus. You can even switch things up by adding in tomatoes or bell peppers for an added crunch.
So why should you give this recipe a try? Because it’s the perfect summer dish that combines both bright flavors and refreshing textures. Whether you’re lounging beachside or enjoying an evening at home, this shrimp with avocado “ceviche” is sure to satisfy your cravings and bring a burst of flavor to your palate. Who said everyday meals can’t be an adventure?
Let’s talk about ingredients. To create this shrimp with avocado “ceviche” recipe, you’ll need:
- 1 pound of bay shrimp (cooked and peeled) OR rock shrimp OR a combination of both.
- 2 ripe avocados, diced
- 2 roma tomatoes, diced
- ¼ cup of diced red onions
- 1 medium cucumber, peeled and diced
- 1 bell pepper, diced (optional)
- A bunch of fresh cilantro leaves, chopped
- 1 cup of pico de gallo
- Fresh citrus juice: use a combination of lime and lemon juice for a tastier result.
- Salt and pepper to taste
I recommend using raw shrimp dried with paper towels or pre-cooked frozen shrimp that have been thawed. For the freshest results, make sure that your avocados are ripe but firm. Don’t forget to remove the seeds in these babies before dicing them.
For the pico de gallo, you can easily find this at the grocery store or make it yourself by combining diced tomatoes, red onions, cilantro, lime juice, salt and pepper. Mix them all together and let sit for at least 30 minutes in the fridge to allow the flavors to meld together.
Now that we have gone through the list of ingredients let’s start prepping!
The Recipe How-To
Let’s dive into making this Shrimp with Avocado “Ceviche” Recipe! This recipe is easy to follow and perfect for those who want to make a delicious and healthy meal. Here’s how to make it:
Step 1: Prep the Ingredients
To start making this dish, you need to prepare your ingredients. Here’s what you’ll need:
– 1 pound Bay shrimp, cooked or raw
– 2 Roma tomatoes, diced
– 1/4 cup Red onion, finely chopped
– 1/2 Cucumber, diced
– 1 California avocado, pitted and diced
– Fresh cilantro leaves, roughly chopped
– Lemon juice or lime juice
– Pico de gallo (optional)
Make sure that you have washed all the produce before dicing them up. You can also prepare the vegetables ahead of time, so when it’s time to make the ceviche, everything is ready to go.
Step 2: Combine Ingredients
In a large bowl, combine the cooked or raw bay shrimp, Roma tomatoes, red onions, and cucumber. Add some pico de gallo if desired for some extra flavor.
Step 3: Add Lime Juice
Pour in fresh lime juice or lemon juice over the mixture. Mix well and allow the seafood and veggies to marinate in the citrus rock for at least 15 minutes.
Step 4: Add Avocado
Once done marinating, gently mix in your pre-diced California avocado. Be careful not to over-stir so that the avocado doesn’t become mushy.
Step 5: Add Cilantro and Seasoning
Finish by adding fresh roughly chopped cilantro leaves into the mix. If you like your ceviche with some heat, a dash of hot sauce or chopped jalapeños can be added at this point too. Lastly, add salt and pepper to taste.
Voila! Your Shrimp with Avocado “Ceviche” Recipe is now complete.
Serve your ceviche with your favorite tortilla chips or enjoy it as a side dish or appetizer. This dish is great for summertime BBQ’s or afternoon nibbles with friends. Try it out for yourself and let us know what you think!
Substitutions and Variations
Shrimp ceviche with avocado is a versatile recipe that you can easily customize according to your taste and preference. Here are some substitutions and variations that you can make:
1. Swap raw shrimp with cooked shrimp if you prefer a cooked version of this dish.
2. Use frozen shrimp if fresh ones are not available. Just make sure to thaw them before using.
3. Pico de gallo is a great addition to this recipe, but you can also use diced tomatoes, cucumber, red bell pepper, or any other vegetables you like.
4. If you’re not a fan of cilantro, you can use parsley or basil instead.
5. Add some fruits to your ceviche for extra flavor and texture. Mango, pineapple, and papaya are great choices.
6. For a spicier version of this recipe, add some jalapeno or serrano peppers.
7. Instead of lime juice, you can use lemon juice or a combination of both.
8. Avocado is the star ingredient in this recipe, but you can also use other fruits like grapefruit or orange as a substitute.
9. If you’re looking for a non-seafood alternative, try making a fish ceviche using similar ingredients and citrus juices.
Remember to experiment with different flavors and ingredients until you find the perfect combination that suits your taste buds!
Serving and Pairing
Now that you’ve made this incredible shrimp with avocado “ceviche,” it’s time to serve it up! I recommend keeping the ceviche in a covered container in the refrigerator until you’re ready to serve.
Serve the shrimp with avocado “ceviche” in individual bowls or cups, and garnish each serving with a few fresh cilantro leaves. You can even choose to serve it on tostadas, chips, or crispy lettuce cups if you want to add some crunch.
As for pairing, this dish is perfect for a hot summer day, as it’s refreshing, light and absolutely delicious. It pairs excellently with crisp white wine or cold beer. I suggest trying a Sauvignon Blanc, Pinot Grigio, or Mexican beer like Corona or Modelo.
If you want to keep the Latin American theme going, you could also pair this shrimp with avocado “ceviche” with classic sides like black beans and rice or plantain chips.
Whether you’re hosting a summer party or enjoying a light lunch by the pool, this dish is sure to impress your guests!
Make-Ahead, Storing and Reheating
Listen up, my friends, because this is where I’m going to help you take your shrimp with avocado “ceviche” game to the next level. Believe me when I say that making and storing ceviche correctly is crucial to maximize its taste and texture.
Luckily, this shrimp ceviche recipe makes it easy for you. If you’re planning on serving it at a gathering or party, simply make it ahead of time and store it in an airtight container in the refrigerator for up to 4 hours. Any longer than that, and the citrus juice may start to break down the shrimp and alter the texture.
If you find yourself with leftovers, don’t fret because this ceviche will hold up well in the fridge for up to two days. Make sure to store it properly in a sealed container without any additional air exposure. When you’re ready for seconds (trust me, you will be), let it come back to room temperature before serving and give it a good stir.
As far as reheating goes, hold your horses my friend, because this shrimp ceviche does not need reheating. The tender shrimp and creamy avocado will be ruined by heat – this dish is intended to be served chilled. My advice? Make just the right amount for your guests or family so you don’t have to worry about leftovers at all.
Remember, nothing beats fresh citrus juice! Anytime you add more lime or lemon juice after making your ceviche, you will be bringing it back to life. So if you feel like something is missing or has gone flat over time – add a squeeze of fresh lime or lemon juice, and voila! Your ceviche will taste brand new again.
Tips for Perfect Results
To ensure you get perfect results every time you prepare this shrimp with avocado “ceviche,” I’ve put together some amazing tips that will make sure your dish stands out.
First, if you want to get the most flavor out of your cilantro, consider using fresh cilantro leaves instead of dried. Dried cilantro can lose its flavor, and that could affect the overall taste of your dish. Fresh cilantro is also a great way to add texture, color, and flavor to your shrimp ceviche.
Next, when it comes to the citrus juice in your recipe, be sure to use fresh citrus juice rather than bottled juice. The fresh citrus juice will give your ceviche a brighter flavor and will not have any added preservatives that can alter the taste. Look for limes and lemons that are plump and juicy as these are more likely to provide lots of flavorful juice.
When making this dish, aim for finding perfectly ripe avocados. Ripe avocados should give slightly when pressed gently with your finger but should still feel firm. If an avocado is already very soft or mushy before any pressure is applied, this may indicate that it’s overripe and won’t be suitable for this recipe.
To save time in preparation and presentation, feel free to purchase pre-cooked shrimp. However, if you would like to cook the shrimp yourself; consider poaching it in a mix of lemon-lime water until just opaque. This timing would typically take three minutes depending on the size of the shrimp.
Lastly, If you love a little spice in your life, consider adding diced jalapeños or serranos to your ceviche mix. This will give your shrimp a little extra heat that contrasts well with their natural sweetness.
Try out all these tips when preparing this delicious shrimp ceviche avocado recipe and see how much they improve the resulting dish!
And there you have it! My shrimp with avocado “ceviche” recipe, a delightful combination of flavors that will make your taste buds dance with joy. Whether you are preparing this for a family dinner, a special occasion or to simply treat yourself, this recipe is sure to impress.
So, what are you waiting for? Grab some fresh shrimp, ripe avocados, pico de gallo, and get ready to create the perfect balance of sweet, spicy, tangy flavors in your very own kitchen. With a few easy steps and some simple ingredients that can be found in most grocery stores, anyone can make this delicious dish!
And don’t forget, you can always customize this recipe to fit your preferences or add some of your favorite ingredients like mango, bell pepper or even fish for a true Mexican ceviche experience. The possibilities are endless!
So go ahead and let your creativity flow in the kitchen. Make this shrimp and avocado ceviche your own and don’t forget to share it with your family and friends. I guarantee they will thank you for it.
Until next time, happy cooking!
Shrimp With Avocado “ceviche” Recipe
- 1/2 lb cooked bay shrimp
- 1 lime, juiced
- 1/2 cup store bought pico de gallo
- 2 tablespoons finely chopped fresh cilantro leaves
- 1 avocado, diced
- salt and pepper
- In a medium bowl, combine shrimp, lime juice, pico de gallo, and cilantro. Let stand 5 to 10 minutes. Add diced avocado and toss to combine. Season, to taste, with salt and pepper. Serve immediately.
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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.