Easy Shrimp Ceviche with Avocado
With the heat of summer officially settling in, I just want to eat meals that will cool me down. My relationship with soups, stews, and basically anything that comes out of the oven is on hold for these next few months.
Needless to say, this shrimp ceviche is on heavy rotation. It’s bright and fresh; full of zesty lime, buttery avocado, and juicy tomatoes; and finished with a kick of jalapeño. Serve it as a snack, lunch, or light dinner. Whichever way you choose, be sure to have tortilla chips nearby for scooping.
YIELD
Serves 4 to 6
PREP TIME
15 minutes to 20 minutes
COOK TIME
2 minutes to 3 minutes
SHOW NUTRITION
INGREDIENTS
1 pound peeled and deveined raw medium shrimp
you can also use pre cooked devained shrimp
just cut off tails if needed.
1/4 cup freshly squeezed lemon juice (from 2 lemons)
1/4 cup freshly squeezed lime juice (from 2 to 3 limes)
2 medium tomatoes, seeded and chopped
1/2 small red onion, finely chopped
1 medium jalapeño, seeded and finely chopped (about 3 tablespoons)
1/2 cup chopped fresh cilantro leaves and tender stems
1/2 teaspoon kosher salt
1 medium avocado
Tortilla chips, for serving (optional)
Bring a large pot of salted water to a boil over high heat. Turn off the heat, add the shrimp, and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes. Drain the shrimp and set aside until cool enough to handle, about 10 minutes.
Chop the shrimp into 1/2-inch pieces and place in a large bowl. Add the lemon juice, lime juice, tomatoes, red onion, jalapeño, cilantro, and salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours.
Just before serving, dice the avocado, add to the ceviche, and gently toss to combine. Serve with tortilla chips, if desired.
RECIPE NOTES
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
egg-free
dairy-free
fish-free
peanut-free
alcohol-free
pork-free
pescatarian
sugar-conscious
gluten-free
tree-nut-free
soy-free
wheat-free
red-meat-free
Per serving, based on 6 servings. (% daily value)
Calories
172
Fat
8.0 g (12.4%)
Saturated
1.2 g (6.0%)
Carbs
14.0 g (4.7%)
Fiber
3.4 g (13.7%)
Sugars
2.1 g
Protein
12.2 g (24.3%)
Sodium
464.4 mg (19.4%
With the heat of summer officially settling in, I just want to eat meals that will cool me down. My relationship with soups, stews, and basically anything that comes out of the oven is on hold for these next few months.
Needless to say, this shrimp ceviche is on heavy rotation. It’s bright and fresh; full of zesty lime, buttery avocado, and juicy tomatoes; and finished with a kick of jalapeño. Serve it as a snack, lunch, or light dinner. Whichever way you choose, be sure to have tortilla chips nearby for scooping.
YIELD
Serves 4 to 6
PREP TIME
15 minutes to 20 minutes
COOK TIME
2 minutes to 3 minutes
SHOW NUTRITION
INGREDIENTS
1 pound peeled and deveined raw medium shrimp
you can also use pre cooked devained shrimp
just cut off tails if needed.
1/4 cup freshly squeezed lemon juice (from 2 lemons)
1/4 cup freshly squeezed lime juice (from 2 to 3 limes)
2 medium tomatoes, seeded and chopped
1/2 small red onion, finely chopped
1 medium jalapeño, seeded and finely chopped (about 3 tablespoons)
1/2 cup chopped fresh cilantro leaves and tender stems
1/2 teaspoon kosher salt
1 medium avocado
Tortilla chips, for serving (optional)
Bring a large pot of salted water to a boil over high heat. Turn off the heat, add the shrimp, and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes. Drain the shrimp and set aside until cool enough to handle, about 10 minutes.
Chop the shrimp into 1/2-inch pieces and place in a large bowl. Add the lemon juice, lime juice, tomatoes, red onion, jalapeño, cilantro, and salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours.
Just before serving, dice the avocado, add to the ceviche, and gently toss to combine. Serve with tortilla chips, if desired.
RECIPE NOTES
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
egg-free
dairy-free
fish-free
peanut-free
alcohol-free
pork-free
pescatarian
sugar-conscious
gluten-free
tree-nut-free
soy-free
wheat-free
red-meat-free
Per serving, based on 6 servings. (% daily value)
Calories
172
Fat
8.0 g (12.4%)
Saturated
1.2 g (6.0%)
Carbs
14.0 g (4.7%)
Fiber
3.4 g (13.7%)
Sugars
2.1 g
Protein
12.2 g (24.3%)
Sodium
464.4 mg (19.4%
