Shrimp Ceviche with Avocado & Lime

Trade your tacos in for these shrimp ceviche with avocado tostadas. So fresh and delish, you’ll love this zesty taco Tuesday twist!

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Ingredient notes:

Shrimp – Ceviche comes in a variety of choices, it can be made with different types of fish, crab, shrimp, or a combination of all three. Traditionally it’s made with raw seafood which “cooks” in the lemon and lime juices it’s marinating in. This shrimp ceviche is a little different in that way because I first boiled the shrimp until it’s fully cooked. So if you’re kinda funny of about raw seafood like me, no worries, we’ll leave that stuff to the professionals.
Cucumbers – Clean, crisp, and the perfect addition for the spring and summer seasons.

Substitution and variations:

Tostada – You can enjoy it in a bowl, tostada style, or even toss it on top of some lettuce with a drizzle of cilantro yogurt dressing from Bolthouse (I loooove that stuff!!). It’s easy to make and it is full of lean protein!

What you need to make this shrimp ceviche:

Shrimp: I buy a big frozen bag of Argentinian shrimp from Costco. They are wild-caught and at a great price.
Limes: You’ll need about 2-3 limes, the bigger the better.
Lemons: You’ll need about 2-3 lemons.
Roma tomatoes: Or other varieties, I find romas easy to cut.
Red onions: Yellow onions may be substituted if needed.
Cilantro: Feel free to add more to taste, or cut back a little for a milder flavor.
Jalapeno: If you like it less spicy remove the seeds.
Salt and pepper: Add to taste.
Cucumber: I use Persian cucumbers because they are crisper.
Avocado: Not always included in ceviche but I think it’s a must. It’s such a delicious addition.

Step-by-step instructions:

In a pot, bring water to a boil. Meanwhile, fill up a medium bowl with ice water, and set it aside.
Cook shrimp. Add shrimp to boiling water and let cook just until pink and opaque, about 1 minute.
Drain, chill and chop shrimp. Drain shrimp in a colander then transfer to ice water to cool for a few minutes. Drain well then chop shrimp into small pieces (about 1/2 inch).
Toss shrimp with fresh ingredients. In a medium bowl combine shrimp, lime juice, lemon juice, tomatoes, onion, cilantro, and jalapeno pepper, and season with salt and pepper to taste.
Marinate. Transfer to refrigerator and let rest 1 hour.
Add the last few ingredients. Toss in cucumber and avocado and serve.
Bake corn tortillas. Pre-heat oven to 350 degrees. Place tortillas on a baking sheet, and spray lightly with a choice of oil (I use avocado oil). Bake for about 20 minutes, and flip as needed.

Frequently asked questions:

What’s the difference between poke, ceviche, and tartare?

Poke is from Hawaiian culture and is influenced by its Asian flavors with a variety of local raw tuna fish. While ceviche has a Latin America profile with its tangy citrus, fresh herbs, and spicy peppers, ceviche can have a combination of different fish (usually white) crab meat and or shrimp. Tartare is most commonly used to refer to steak tartare, which is a raw or close-to-raw beef, however, any fish or meat can be served á la tartare, which just means raw.

Is frozen shrimp okay for ceviche?

YES. Just defrost in cold/cool water for about 20-30 minutes, pat dry and you’re good to go!

Is ceviche really “cooked” by lime juice?

Ceviche is considered denaturalized or “par-cooked” ever so slightly by a citrus marinade.

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