Ceviche With Tomatoes And Avocados Recipe

Name: Ceviche With Tomatoes And Avocados
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound extra-large shrimp (21 to 25 per pound), large sea scallops, skinless fish fillets, or a combination; 1 teaspoon grated lime zest from 1 lime; 1/2 cup juice from 4 limes; 1/2 cup juice from 4 lemons; 1 small red bell pepper , stemmed, seeded, and chopped fine; 1 jalapeno chile (small), stemmed, seeded, and minced; 1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon); Salt; 1/4 cup extra-virgin olive oil; 4 scallions , sliced thin; 1 cup cherry tomatoes , quartered; 3 tablespoons minced fresh cilantro leaves; 1/2 teaspoon sugar; 1 ripe avocado , pitted and diced fine; Ground black pepper

Servings: persons

1 pound extra-large shrimp (21 to 25 per pound), large sea scallops, skinless fish fillets, or a combination
1 teaspoon grated lime zest from 1 lime
1/2 cup juice from 4 limes
1/2 cup juice from 4 lemons
1 small red bell pepper , stemmed, seeded, and chopped fine
1 jalapeno chile (small), stemmed, seeded, and minced
1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
Salt
1/4 cup extra-virgin olive oil
4 scallions , sliced thin
1 cup cherry tomatoes , quartered
3 tablespoons minced fresh cilantro leaves
1/2 teaspoon sugar
1 ripe avocado , pitted and diced fine
Ground black pepper

1
1. If using shrimp, peel them completely, devein, and slice each shrimp in half lengthwise using a paring knife (through the deveined groove in the back). If using scallops, remove the side tendon (see illustration below) and slice into 1/3-inch-thick rounds. If using fish, remove any bones and slice into 1-inch squares about 1/3 inch thick.
2
2. Stir the lime zest, lime juice, lemon juice, bell pepper, jalapeno, garlic, and 1/2 teaspoon salt together in a medium bowl. Gently stir in the seafood, cover with plastic wrap, and refrigerate until the seafood is firm, opaque, and appears cooked, 45 to 60 minutes, stirring halfway through the marinating time.
3
3. Place the mixture in a fine-mesh strainer, leaving it a little wet, then return to the bowl. Gently stir in the oil, scallions, tomatoes, cilantro, and sugar followed by the avocado. Season with salt and pepper to taste before serving.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound extra-large shrimp (21 to 25 per pound), large sea scallops, skinless fish fillets, or a combination, 1 teaspoon grated lime zest from 1 lime, 1/2 cup juice from 4 limes, 1/2 cup juice from 4 lemons, and more.

Yes, Ceviche With Tomatoes And Avocados falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Ceviche With Tomatoes And Avocados

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions