shrimp-ceviche-with-avocado

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:

  1. In a pot, bring water to a boil. Meanwhile, fill up a medium bowl with ice water, and set it aside.
  2. Cook shrimp. Add shrimp to boiling water and let cook just until pink and opaque, about 1 minute.
  3. 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).
  4. 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.
  5. Marinate. Transfer to refrigerator and let rest 1 hour.
  6. Add the last few ingredients. Toss in cucumber and avocado and serve.
  7. 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.
shrimp-ceviche-with-avocado-plated

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.

Other Recipes You May Like…

Simply Delicious Blackened Shrimp Tacos

Healthy Turkey Wrap

Greek Inspired Shrimp Salad Recipe

shrimp-ceviche-with-avocado

Shrimp Ceviche with Avocado

Trade your tacos in for these shrimp ceviche with avocado tostadas. So fresh and delish, you'll love this zesty taco Tuesday twist!
Prep Time 10 mins
1 hr
Total Time 1 hr 10 mins
Course Appetizer, Lunch
Servings 2
Calories 461 kcal

Ingredients
  

  • 1 1/4 lb 1 medium shrimp, peeled, deveined and tails removed
  • 1/3 cup fresh lime juice
  • 1/3 cup Fresh lemon juice
  • 2 roma tomatoes
  • 3/4 cup chopped red onion
  • 1/2 cup chopped cilantro
  • 1/2 cucumber
  • 1 medium avocado
  • salt and pepper to taste

Instructions
 

  • In a pot, bring water to a boil. Meanwhile, fill up a medium bowl with ice water, set 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, jalapeno pepper and season with salt and pepper to taste.
  • Marinate. Transfer to refrigerator and let rest 1 hour.
  • Add last few ingredients. Toss in cucumber and avocado and serve.
  • Bake corn tortillas. Pre-heat oven to 350 degrees. Place tortiallas on a baking sheet, spray lightly with choice of oil (I use avocado oil). Bake for about 20 minutes, flip as needed.

Nutrition

Serving: 4gCalories: 461kcalCarbohydrates: 23gProtein: 61gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 456mgSodium: 354mgPotassium: 1651mgFiber: 10gSugar: 7gVitamin A: 999IUVitamin C: 47mgCalcium: 234mgIron: 3mg
Keyword Appetizer, ceviche, seafood
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