Avocado Shrimp Ceviche

5 from 2 votes

Made with fresh and nutritious ingredients, this Avocado Shrimp Ceviche is perfect to be enjoyed with chips, as a taco in warm tortillas, as a topping to your favorite protein, or over top bright greens for a tasty salad.

Prep Time10

Total Time10

Course: Appetizer, dips, lunch

Cuisine: Mexican, peruvian

Servings:

Calories: 154kcal

Author: Courtney Paige

Equipment

Mixing Bowl
Rubber Spatula
Knife
Cutting Board
Juicer

Ingredients

1 lbs shrimp thawed, cooked, peeled, de-vined
2 avocados
1 red bell pepper
1 small red onion
2 limes
½ cup fresh cilantro chopped
1 tbsp Chile Lime Seasoning
½ tbsp minced ginger

Instructions

First prepare the shrimp. This will be dependent on the type of shrimp you buy. I used cooked, tail-off & deveined (efficient). I quickly thawed the frozen shrimp in a strainer with luke-warm water for 5-8 minutes. If you’re using raw shrimp, cook over the skillet for 2-3 minutes per side until they’ve reached a light pink color.
Then, wash and chop the produce: Finely dice avocados, red pepper, red onion, and cilantro (tip: use a pizza cutter to quickly dice herbs). Add them to a large mixing bowl.
Add shrimp, seasonings, minced ginger, and juiced limes to the mixing bowl.
Toss everything together. Serve the Avocado Shrimp Ceviche immediately. Best served chilled.

Notes

Tip! Use a pizza cutter to quickly dice herbs.

So many ways to serve your Ceviche:

With chips! Serve it as a dip with tortilla chips.
In a taco! Make this ceviche for your next taco night. Add to hard or soft shell tacos and top with some sour cream!
On top of salad! Spoon this ceviche over a bed of arugula or mixed greens for a flavorful salad.
With a spoon! This Avocado Shrimp Ceviche is tasty all on its own. Dive in and enjoy by the spoonful.

Store in the refrigerator for up to 3 days. If you’re planning to prepare this the night before serving, keep avocados in original condition and add to the shrimp ceviche mixture immediately before serving.

Nutrition