Shrimp ceviche is a light and refreshing mix of avocados, citrus juice, and jalapenos. Ingredients
Prep Time 10minutes
Cook Time 2hours
Total Time 2hours10minutes
Author Kat Jeter & Melinda Caldwell
1tablespoonSaltplus more to taste
Bring a large pot of water and salt to a boil.
Add shrimp cooking for 1-2 minutes. Do not overcook!
Drain and dry shrimp.
In a glass or ceramic container with a lid add shrimp and lemon, lime, and orange juice.
Refrigerate for an hour letting the juices finish "cooking" the shrimp.
Add red onions, jalapenos, and tomatoes and put it back in the refrigerator for at least half an hour or until ready to serve.
When ready to serve peel and dice one avocado and add avocado pieces, cilantro, and salt to taste to the ceviche.
Slice the remaining avocados in half and remove the pit. Scoop out a little (not all!) of the inside of the avocado to make more room for the ceviche.
Add a little salt to the inside of the avocado and then spoon in the ceviche to fill each avocado.
Note: If you are making this for a large group dice up the shrimp and dice up 3 avocados instead of one. Toss everything together and serve it in a large bowl with chips. This leaves you two avocados for lunch the next day!