This bright shrimp ceviche with creamy avocado is perfect for a sunny day! Fresh shrimp marinated in lime juice with crunchy veggies makes it zesty and fun.
I love serving this dish at gatherings. Everyone enjoys scooping it up with tortilla chips—it always gets smiles! Plus, it’s light and refreshing, making it a real crowd-pleaser!
Key Ingredients & Substitutions
Cooked Shrimp: The star of the dish! You can use fresh shrimp that you cook yourself or pre-cooked shrimp for convenience. If you’re looking for a vegetarian option, consider using diced firm tofu or hearts of palm instead.
Avocados: Ripe avocados add creaminess to the ceviche. If you can’t find ripe ones, you might try using diced mango for a sweeter touch. Similarly, you could use sliced cucumbers for a crunchier alternative.
Tomato: Fresh tomatoes are key for flavor. If they aren’t in season, try substituting with canned diced tomatoes. Cherry tomatoes are another great option; just slice them in half before adding.
Jalapeño Peppers: They add spice! If you prefer less heat, use a milder pepper like a green bell pepper or skip it altogether. For more heat, opt for Serrano peppers.
Lime Juice: Fresh lime juice is crucial for that zesty flavor. In a pinch, lemon juice can work, but the flavor will be slightly different. Always taste as you go!
What’s the Best Way to Mix Ceviche Without Mashing Ingredients?
Mixing ceviche can be tricky if you want to keep your ingredients intact. Here’s how to do it gently:
- Use a large mixing bowl to give your ingredients room to move.
- First, combine all the ingredients except for the avocado and mix them well with a spoon or spatula.
- Once the mixture is beautifully blended, add the diced avocado carefully.
- Gently fold the avocado into the mixture with a light hand to avoid mashing it.
This way, you’ll keep everything looking fresh and appealing!
How to Make Shrimp Ceviche With Avocado
Ingredients You’ll Need:
For the Ceviche:
- 1 lb cooked shrimp, peeled, deveined, and chopped if large
- 2 ripe avocados, diced
- 1 medium tomato, finely diced
- 1/2 medium red onion, finely diced
- 1-2 jalapeño peppers, seeded and finely chopped (adjust for heat preference)
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh lime juice (about 4-5 limes)
- 1-2 tablespoons olive oil
- Salt to taste
- Freshly ground black pepper to taste
- Optional: 1 garlic clove, minced
How Much Time Will You Need?
This delicious Shrimp Ceviche will take about 15 minutes to prepare and about 15-30 minutes to chill in the fridge. Total time is around 30-45 minutes, including prep and chilling to let the flavors come together perfectly.
Step-by-Step Instructions:
1. Mixing the Base Ingredients:
In a large mixing bowl, combine the cooked shrimp, diced tomato, finely chopped red onion, jalapeño, and fresh cilantro. Give them a good mix to blend the colorful ingredients together.
2. Adding Flavor:
Pour the fresh lime juice and olive oil over the shrimp mixture. Season with salt and pepper to taste. Stir gently to ensure everything is well-coated with that zesty lime and olive oil goodness.
3. Incorporating the Avocado:
Now, it’s time for the avocados! Carefully fold in the diced avocado, being gentle to avoid mashing the pieces. You want those creamy chunks to stay intact and add richness to your ceviche.
4. Adjusting Seasonings:
Take a moment to taste your ceviche. If you feel it needs a little more zing, adjust the seasoning with additional salt, pepper, or lime juice to your liking.
5. Chilling to Enhance Flavors:
Cover the bowl with plastic wrap or a lid and refrigerate your ceviche for about 15-30 minutes. This chilling time lets the flavors meld and become even more delicious!
6. Serving Your Ceviche:
After chilling, it’s time to serve! Enjoy your shrimp ceviche cold, either with crispy tortilla chips for dipping or on top of tostadas for a delightful meal. Dive in and enjoy the refreshing flavors!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just ensure to thaw the shrimp thoroughly before using. To thaw quickly, place them in a sealed bag and submerge in cold water for about 15-20 minutes. Once thawed, peel and devein if necessary.
How Long Can I Store Leftover Ceviche?
Leftover ceviche can be stored in an airtight container in the refrigerator for up to 2 days. However, the texture of the avocado may change, so it’s best enjoyed fresh if possible!
Can I Make This Recipe Spicier?
Yes! Simply add more jalapeños or include some diced serrano peppers for extra heat. You can also incorporate a pinch of cayenne pepper or some hot sauce to the mixture for an additional kick.
What Can I Substitute for Avocado?
If you’re looking for substitutes, consider using diced mango for a fruity touch or chopped cucumbers for a crunch. Both options will change the flavor profile, but they can work well in a ceviche!
