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These Shrimp Ceviche Filled Avocados are the perfect light lunch or appetizer for summer, no cooking required. Plus, they pair perfectly with a crisp Vinho Verde wine from Portugal.
Today is the hottest day it’s been all year at almost 100 degrees, and I’m kind of wishing for that sweatshirt weather back right now.
The weather report is looking awfully warm from here on out, actually. And today I’m especially all about No-Cook, Not-Going-Anywhere-Near-the-Stove meals.
One fantastic no-cook meal in particular: Shrimp Ceviche
Shrimp ceviche is absolutely delicious—loaded with fresh, tender shrimp, bright citrus, fresh herbs, and plenty of crisp veggies.
One of my favorite additions to shrimp ceviche is avocado. The creamy coolness of the fruit plays perfectly with the acidity and fresh flavors.
Instead of adding avocado to my ceviche, I like to serve my shrimp ceviche in half an avocado for a fun twist. This makes for a pretty presentation at summer parties and get-togethers. And speaking of summer gatherings, I also love to pair this dish with my ideal summer wine: Vinho Verde.
I actually didn’t know about Vinho Verde until a few years ago, but now it’s my go-to summer wine. Not that I don’t adore Rosé, but I happen to find Vinho Verde even more lovely. This warm weather wine pairs perfectly with food and is versatile.
It’s a great value, too. Vinho Verde is the largest wine region in Portugal and makes for an easy-sipping summer wine since it’s affordable, refreshing, and delicious as can be.
I love serving this wine on tapas nights or pairing with light, fresh summer eats like this shrimp ceviche.
Never tried it before? Visit Vinho Verde’s website to learn about this unique wine. Then make this tasty shrimp ceviche to pair with it!
This healthy recipe is paleo, Whole30 compliant, dairy-free, and gluten-free. It’s packed with protein, fiber, healthy fats, vitamins, and potassium.
Oh, and did I mention the no-cooking-required part?
Have you ever made shrimp ceviche before? We hope that you make these Shrimp Ceviche Stuffed Avocados and give Vinho Verde wine a try!
- 1 pound high-quality raw shrimp, peeled and deveined
- ¼ cup fresh lemon juice
- ¼ cup fresh lime juice
- ⅓ cup fresh orange juice
- 1 cup diced cucumber
- 1 cup diced, seeded roma tomato
- 1 cup diced jicama
- 1 small jalapeno, seeded and diced
- 1 small shallot, finely diced
- ½ cup chopped fresh cilantro
- Sea salt and pepper
- 5 ripe avocados
- Spanish olive oil
- Clean, devein, and peel the shrimp (removing the tail, as well). Cut the shrimp into bite-sized pieces.
- Place shrimp in a bowl and cover with the lemon, lime, and orange juices. Cover in plastic wrap and let sit in the refrigerator for about 15-30 minutes, until the shrimp turns opaques and “cooks” from the acid. Check after 15 minutes and if the shrimp is not your desired texture, stir and let sit another 5-10 minutes before checking again. Note that letting the shrimp sit too long can result in rubbery or tougher shrimp.
- When the shrimp is cooked, mix in the cucumber, tomato, jicama, jalapeno, cilantro, shallot, and fresh cilantro. Combine and season to taste with sea salt and pepper.
- Cut each avocado in half and remove the pit. Stuff each avocado with a generous amount of the shrimp ceviche. Top the ceviche with a drizzle of Spanish olive oil, additional cilantro, and a squeeze of lime. Serve immediately.