Shrimp Ceviche With Avocado

"My son-in-law makes this wonderful ceviche for us every Christmas and New Years, and for the 4th of July too! Everyone loves it! Serve the ceviche well-chilled in small plastic cups or chilled cocktail glasses (I suggest placing the bowl of ceviche within a larger bowl full of ice to keep it icy cold), along with tostadas chips or tortilla scoops and some chili sauce on the side. Very delicious and refreshing! Note: amounts are approximate-- feel free to adjust measurements to suit your own tastes. Cook time is chill time."
 
Download
photo by eabeler photo by eabeler
photo by eabeler
photo by eabeler photo by eabeler
photo by eabeler photo by eabeler
photo by BecR2400 photo by BecR2400
Ready In:
1hr
Ingredients:
18
Serves:
12
Advertisement

ingredients

Advertisement

directions

  • 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.
  • 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.
  • Keep well chilled (preferably on ice) until serving time.
  • Serve with tortilla chips and optional chili sauce.
  • Ceviche must be served well-chilled, and is best served on the same day it is made.

Questions & Replies

  1. A small onion as well as a bunch of green spring onions? Just wanted to make sure it was correct before getting all the ingredients to make this. Seems like A LOT (?), but I guess it's for a large crowd.
     
Advertisement

Reviews

  1. Excellent salad. I used shrimp and scallops just because scallops were on sale and looked so good. I did change to mango and papaya, only because I was using avocado on another dish, but this is the second time I made it and made it with avocado and crab as the recipe states. I didn't even use cocktail sauce, I just serve in martini glasses on a couple of leaves of lettuce. Refreshing and light. I used it as a nice starter dish. The second time I serve in small lettuce cups on an appetizer bar. Thnx for a great recipe.
     
  2. Delicious! Used imitation crab and it was wonderful!
     
  3. This was wonderful! I used shrimp and lobster instead of the crabmeat. I also added diced jalapeno peppers and diced jicama for crunch. Thanks for posting!
     
  4. I tryed this recipe tonight it is very good. This would be a great starter for a party. Loved it.
     
Advertisement

Tweaks

  1. This was wonderful! I used shrimp and lobster instead of the crabmeat. I also added diced jalapeno peppers and diced jicama for crunch. Thanks for posting!
     

RECIPE SUBMITTED BY

<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! &nbsp; Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!!&nbsp; &nbsp; A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much!&nbsp;</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes