Shrimp Ceviche With Avocado Recipe

Name: Shrimp Ceviche With Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs partially defrosted cooked tailless large shrimp, cut into 1-inch bite sized chunks; 1 cup lump crabmeat, picked over (optional); 1 fresh lemon, juice of; salt, to taste; black pepper, to taste; 3 medium cucumbers, peeled and roughly diced; 1 stalk celery, chopped; 1 medium onion, diced; 1 bunch cilantro, chopped; 1 bunch green onion, chopped; 4 medium firm tomatoes, diced (preferably on-the-vine); 3 fresh limes, juice of; 1 fresh lemon, juice of; garlic powder, to taste; lemon pepper, to taste; 3 -4 medium firm avocados, diced; chili or seafood cocktail sauce, optional to serve; lime tostadas chips or Tostitos Scoops, to serve

Servings: persons

2 lbs partially defrosted cooked tailless large shrimp, cut into 1-inch bite sized chunks
1 cup lump crabmeat, picked over (optional)
1 fresh lemon, juice of
salt, to taste
black pepper, to taste
3 medium cucumbers, peeled and roughly diced
1 stalk celery, chopped
1 medium onion, diced
1 bunch cilantro, chopped
1 bunch green onion, chopped
4 medium firm tomatoes, diced (preferably on-the-vine)
3 fresh limes, juice of
1 fresh lemon, juice of
garlic powder, to taste
lemon pepper, to taste
3 -4 medium firm avocados, diced
chili or seafood cocktail sauce, optional to serve
lime tostadas chips or Tostitos Scoops, to serve

1
In a medium bowl, mix together the chunks of shrimp (and crab if using) and the juice of one lemon; season to taste with salt and black pepper. Set aside and chill (in the refrigerator or on ice) for 30 minutes to 1 hour.
2
Meanwhile, prepare the ceviche by combining all the ingredients (add the avocados last, just before serving) in a large bowl with ice water, stirring well to combine. Drain well; fold in the shrimp, and season to taste with garlic powder and lemon pepper.
3
Keep well chilled (preferably on ice) until serving time.
4
Serve with tortilla chips and optional chili sauce.
5
Ceviche must be served well-chilled, and is best served on the same day it is made.

313

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 2 lbs partially defrosted cooked tailless large shrimp, cut into 1-inch bite sized chunks, 1 cup lump crabmeat, picked over (optional), 1 fresh lemon, juice of, salt, to taste, and more.

Yes, Shrimp Ceviche With Avocado 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.

Shrimp Ceviche With Avocado

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