Name: Avocado Shrimp Ceviche: A Refreshing & Healthy Recipe
Prep time: 20 min
Cook time: 3 min
Total time: 53 min
Yield: 6 servings
Ingredients: 1 pound large shrimp, peeled, deveined, and cooked; 3 ripe avocados, diced; 1 red onion, finely chopped; 1 green bell pepper, finely chopped; 1 jalapeño, seeded and minced (optional); 1 cup chopped cilantro; 1 cup lime juice, freshly squeezed; 1/2 cup orange juice, freshly squeezed; 2 tablespoons olive oil; 1 teaspoon cumin; 1/2 teaspoon chili powder; Salt and freshly ground black pepper to taste; Hot sauce, to taste (optional); Tortilla chips or tostadas, for serving

Avocado Shrimp Ceviche: Prepare to embark on a culinary journey that will tantalize your taste buds and transport you to sun-kissed shores! This isn't just a recipe; it's an experience, a vibrant explosion of flavors that perfectly balances creamy, spicy, and refreshing elements. Have you ever craved a dish that's both incredibly delicious and surprisingly easy to make? Look no further!

Ceviche, in its essence, is a celebration of freshness. Originating from the coastal regions of Latin America, particularly Peru, this dish has a rich history dating back centuries. Traditionally, it involves marinating raw fish in citrus juices, which "cooks" the seafood through a process called denaturation. My version, Avocado Shrimp Ceviche, puts a delightful spin on the classic by incorporating succulent shrimp and the creamy richness of avocado.

People adore ceviche for its bright, zesty flavors and its light, refreshing nature. It's the perfect appetizer for a summer gathering, a light lunch on a warm day, or even a sophisticated snack. The combination of the tender shrimp, the tangy lime juice, the spicy chili, and the smooth avocado creates a symphony of textures and tastes that will leave you wanting more. Plus, it's incredibly quick and easy to prepare, making it a winner for busy weeknights or impromptu get-togethers. So, let's dive in and create this culinary masterpiece together!

Ingredients:

1 pound large shrimp, peeled, deveined, and cooked
3 ripe avocados, diced
1 red onion, finely chopped
1 green bell pepper, finely chopped
1 jalapeño, seeded and minced (optional)
1 cup chopped cilantro
1 cup lime juice, freshly squeezed
1/2 cup orange juice, freshly squeezed
2 tablespoons olive oil
1 teaspoon cumin
1/2 teaspoon chili powder
Salt and freshly ground black pepper to taste
Hot sauce, to taste (optional)
Tortilla chips or tostadas, for serving

Preparing the Shrimp:

I like to start by making sure the shrimp is perfectly cooked and cooled. This is crucial for the best texture and flavor in the ceviche. Overcooked shrimp will be rubbery, and undercooked shrimp is, well, not safe to eat!

Cooking the Shrimp: If you're starting with raw shrimp, bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Don't overcook them!
Cooling the Shrimp: Immediately drain the shrimp and rinse them under cold water to stop the cooking process. This helps them stay tender.
Chopping the Shrimp: Once the shrimp are cool enough to handle, chop them into bite-sized pieces. I usually cut each shrimp into 2-3 pieces, depending on their size.

Preparing the Vegetables:

Next up, let's get all those fresh veggies prepped. The key here is to chop everything finely and uniformly so that each bite of ceviche is a perfect balance of flavors and textures.

Dicing the Avocado: Gently dice the avocados and place them in a large bowl. I recommend adding a squeeze of lime juice to the avocados at this stage to prevent them from browning.
Chopping the Red Onion: Finely chop the red onion. Red onion adds a nice bite to the ceviche, but if you find it too strong, you can soak it in cold water for about 10 minutes to mellow the flavor.
Chopping the Bell Pepper: Finely chop the green bell pepper. I like green bell pepper for its slightly bitter flavor, but you can use red or yellow bell pepper for a sweeter taste.
Mincing the Jalapeño (Optional): If you like a little heat, finely mince the jalapeño. Remember to remove the seeds and membranes for a milder flavor. I always wear gloves when handling jalapeños to avoid any burning sensations.
Chopping the Cilantro: Roughly chop the cilantro. Cilantro adds a fresh, herbaceous flavor to the ceviche. If you're not a fan of cilantro, you can substitute it with parsley.

Making the Ceviche:

Now for the fun part – bringing all the ingredients together to create the delicious ceviche! This is where the magic happens, and the flavors start to meld together.

Combining the Ingredients: In the large bowl with the diced avocado, add the chopped shrimp, red onion, bell pepper, jalapeño (if using), and cilantro.
Adding the Citrus Juices: Pour in the lime juice and orange juice. Make sure the shrimp and vegetables are well coated in the juices. The lime juice will "cook" the shrimp and give it that characteristic ceviche flavor.
Adding the Olive Oil and Spices: Drizzle in the olive oil and add the cumin, chili powder, salt, and pepper.
Mixing Gently: Gently mix all the ingredients together, being careful not to mash the avocado. You want to keep the avocado in nice, distinct pieces.
Adjusting the Seasoning: Taste the ceviche and adjust the seasoning as needed. You may want to add more salt, pepper, lime juice, or hot sauce to taste. I usually add a pinch more salt and a dash of hot sauce for a little extra kick.

Chilling and Serving:

The final step is to chill the ceviche and let the flavors meld together even more. This is important for the best flavor and texture. I find that chilling it for at least 30 minutes makes a big difference.

Chilling the Ceviche: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. The longer it chills, the more the flavors will meld together.
Serving the Ceviche: Serve the avocado shrimp ceviche chilled with tortilla chips or tostadas. You can also serve it as a light appetizer or a refreshing lunch.
Garnishing (Optional): For an extra touch, garnish the ceviche with a sprig of cilantro or a lime wedge.

Tips and Variations:

Here are a few extra tips and variations to make this avocado shrimp ceviche even more amazing:

Use Fresh Ingredients: The key to a great ceviche is using the freshest ingredients possible. Fresh shrimp, ripe avocados, and freshly squeezed lime juice will make a huge difference in the flavor.
Adjust the Spice Level: If you're not a fan of spicy food, you can omit the jalapeño or use a milder chili pepper. If you like it extra spicy, you can add more jalapeño or a dash of your favorite hot sauce.
Add Other Vegetables: Feel free to add other vegetables to the ceviche, such as diced tomatoes, cucumbers, or corn.
Use Different Types of Seafood: You can also use other types of seafood in the ceviche, such as scallops, fish, or octopus. Just make sure to cook the seafood properly before adding it to the ceviche.
Make it Ahead: You can make the ceviche a few hours ahead of time and store it in the refrigerator. However, I don't recommend making it more than a few hours in advance, as the avocado may start to brown.
Serving Suggestions: Serve the ceviche with tortilla chips, tostadas, or crackers. You can also serve it as a topping for tacos or salads.

Enjoy!

I hope you enjoy this recipe for avocado shrimp ceviche! It's a delicious, refreshing, and easy-to-make dish that's perfect for any occasion. Let me know in the comments if you try it and how it turns out!

Conclusion:

This Avocado Shrimp Ceviche is more than just a recipe; it's a vibrant, flavorful experience waiting to happen! I truly believe you'll find this dish to be an absolute game-changer, especially when you're craving something light, refreshing, and packed with zesty goodness. The creamy avocado perfectly complements the tender shrimp, while the lime juice and cilantro create a symphony of flavors that will dance on your taste buds. It's the kind of dish that makes you feel good from the inside out. Why is this a must-try? Well, beyond the incredible taste, it's incredibly easy to make. Seriously, you can whip this up in under 30 minutes, making it perfect for a quick lunch, a light dinner, or even a show-stopping appetizer for your next gathering. Plus, it's naturally gluten-free and packed with healthy fats and protein, so you can indulge without any guilt! It's a win-win situation all around. But the best part? It's incredibly versatile! Feel free to get creative and customize it to your liking.

Serving Suggestions and Variations:

* Serve it as a dip: Grab some tortilla chips or plantain chips and scoop away! The creamy texture makes it a perfect dip for any occasion. * Taco Tuesday Upgrade: Spoon this ceviche into warm tortillas for a delicious and healthy taco filling. Add a sprinkle of cotija cheese for an extra layer of flavor. * Salad Sensation: Toss it with mixed greens for a refreshing and satisfying salad. A light vinaigrette would complement the flavors beautifully. * Spice it Up: If you like a little heat, add a finely chopped jalapeño or a dash of your favorite hot sauce. * Fruit Fusion: Add some diced mango or pineapple for a touch of sweetness and tropical flair. * Grain Bowl Glory: Serve it over a bed of quinoa or rice for a more substantial meal. Don't be afraid to experiment and find your perfect combination! Maybe you want to add some cucumber for extra crunch, or perhaps a touch of orange juice for a sweeter citrus note. The possibilities are endless! I'm so excited for you to try this Avocado Shrimp Ceviche recipe. I have a feeling it will become a staple in your kitchen, just like it has in mine. It's the perfect dish to impress your friends and family, or simply to treat yourself to something special. So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a culinary masterpiece! And most importantly, don't forget to share your experience with me! I'd love to hear how it turned out, what variations you tried, and what your favorite way to enjoy it is. Tag me in your photos on social media, or leave a comment below. I can't wait to see your creations! Happy cooking!