Fresh Shrimp Ceviche with Avocado
photo by The Food Gays
- Ready In:
- 32mins
- Ingredients:
- 12
- Serves:
-
15-20
ingredients
- 2 lbs medium shrimp, peeled and deveined (i use frozen and thawed)
- 8 limes, juice of
- 8 lemons, juice of
- 2 oranges, juice of, preferably sour oranges
- 2 (14 1/2 ounce) cans petite cut canned tomatoes (leave in juice)
- 1 red onion, cut into 1/2-inch dice
- 1⁄2 bunch fresh cilantro, stemmed and roughly chopped
- 1 serrano chili, roughly chopped
- 2 large avocados, peeled, seeded, and cut into 1/2-inch dice
- 2 large cucumbers, peeled, seeded and cut into 1/2-inch dice
- 1 medium yellow bell pepper, cut into 1/2 inch dice (yellow)
- 1 medium red bell pepper, cut into 1/2 inch dice (red)
directions
- Clean and devein the shrimp, cut into 1-inch pieces, and transfer to a bowl. Add the lime, lemon, and orange juice, stir to combine, and refrigerate for at least 6 hours and up to 8. (I let my sit overnight). This technique cooks the shrimp.
- Chop all the vegetables into small cubes.
- Add canned tomatoes with the juice, onion, cilantro, bell peppers and serrano pepper into the shrimp mixture (with the citrus) and let sit at room temperature for about 20 minutes.
- When ready to serve, gently stir in diced cucumber. Divide the ceviche among 8 chilled martini glasses, top with avocado and tuck 2 to 3 tortilla chips around the sides of each. This recipe actually makes alot! I've served close to 15 people and they all had seconds.
- You can leave the avocado out and serve it individually for those who don't want avocado -- either way, it's delicious.
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Reviews
-
LOVE it, but I have to fess up to changes based on what was available to me. Halving the recipe, I used 1 lb. cooked, jumbo shrimp, but marinated it anyway in all the citrus for about an hour. The petite cut tomatoes were fire roasted with adobo (only slightly spicy) and therefore I omitted the serrano chilies since I'm kind of a heat wimp. I used one orange bell pepper, which I nommed on while chopping. :o) I forgot how good they were. Sadly, I didn't bother with much in the presentation department, but it was fantastic served with a small bowl of chicken tortilla soup; this was really satisfying. Glad I have leftovers (there are only two of us). I could see myself sneaking a large spoonful in the middle of the night! Thank you for sharing, Chef~V!
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After our trip to Nigeraqua DH was requesting ceviche. Chose this one to try and how smart was that - it's great!! Fresh and with just the right amount of spices to tingle the taste buds. The only thing I did differant was add some chopped celery as we like that. This is a sure bet to go on my next company dinner. A true 5 stars
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RECIPE SUBMITTED BY
Vseward Chef-V
United States
I don't think there's anything better than spending time with family and friends and enjoying delicious food together. I just love food. I love reading about food, writing about food, cooking food and.. not surprisingly, eating food. My latest passion is food-photography! I'm still learning a lot, but I'm trying to post photos with all my recipes and reviews. I read recipe books, magazines and food blogs like novels. I get such satisfaction when someone enjoys a meal or dessert that I have prepared. It is the biggest compliment to me when my family and friends rave about my cooking. There are so many terrific recipes on this site. If I'm looking for something, I'm sure to find it here. I do have stacks of my own favorite recipes which I am slowly but surely getting in my cookbooks here . I have had so many awesome reviews and fabulous photos taken of my recipes... I try to thank everyone personally .. I sincerely appreciate each and every review and or comment left. I know it takes time to photograph and upload photos - So I want to say thank you from the bottom of my heart for finding and trying my recipes and taking the extra effort...