Shrimp Ceviche with Avocado
Bright, zesty, and incredibly refreshing, this Shrimp Ceviche with Avocado is a perfect blend of bold citrus flavors and creamy textures. Tender, marinated shrimp are immersed in a tangy trio of lime, lemon, and orange juices, then paired with vibrant vegetables like juicy Roma tomatoes, crunchy cucumber, and a touch of heat from jalapeño peppers. Finished with fresh cilantro and perfectly ripened avocado, this no-cook recipe comes together in just under an hour, making it an ideal appetizer or light meal for warm-weather gatherings. Serve it with crispy tortilla chips or enjoy on its own for a low-carb, gluten-free delight. Packed with fresh ingredients and bursting with flavor, this ceviche is the ultimate choice for seafood lovers looking for a healthy yet indulgent dish.
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Recipe Information
Ingredients
- 1 lb raw shrimp (peeled and deveined)
- 0.5 cup lime juice (freshly squeezed)
- 0.25 cup lemon juice (freshly squeezed)
- 2 tbsp orange juice (freshly squeezed)
- 0.5 red onion (finely diced)
- 2 Roma tomatoes (finely diced)
- 1 English cucumber (seeded and diced)
- 1 jalapeño pepper (finely minced)
- 0.25 cup cilantro (chopped)
- 1 avocado (diced)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups tortilla chips (optional, for serving)
Instructions
Begin by preparing the shrimp. If using raw shrimp, bring a pot of water to a gentle boil. Submerge the shrimp and cook for 1-2 minutes, or until they turn pink and are fully cooked. Drain and transfer them to an ice bath to cool. Once cooled, cut the shrimp into bite-sized pieces.
In a large bowl, combine the lime juice, lemon juice, and orange juice. Add the cooked shrimp to the juice mixture, ensuring that the shrimp are fully submerged. Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the shrimp to absorb the citrus flavors.
While the shrimp are marinating, prepare the vegetables. Finely dice the red onion, Roma tomatoes, and English cucumber. Mince the jalapeño and chop the cilantro.
After the shrimp has marinated, remove the bowl from the refrigerator. Add the diced red onion, tomatoes, cucumber, jalapeño, and cilantro to the bowl. Gently mix everything together.
Season the mixture with salt and black pepper. Taste and adjust the seasoning, if necessary.
Gently fold in the diced avocado just before serving to avoid mashing it.
Serve immediately with tortilla chips for dipping, or on its own as a light and refreshing dish.
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 3825 mg | 166% | |
| Total Carbohydrate | 203.4 g | 74% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 16.6 g | ||
| Protein | 133.3 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 599 mg | 46% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3359 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
