Sponsored Post: We’re celebrating Vinho Verde wines this season. These Portuguese bottles are young, fresh, vibrant, and affordable. It’s the perfect wine for all your favorite summer recipes, beach trips, and vacations. It truly is like no other wine in the world.
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!
Shrimp Ceviche-Filled Avocados and Vinho Verde Wine
- Total Time: 20 minutes
- Yield: Serves 5
- Diet: Gluten-Free, Omnivore, Pescatarian
Description
Zesty shrimp ceviche brightens up creamy avocados in this vibrant appetizer. A refreshing Vinho Verde wine pairing completes the experience.
Ingredients
- 1 lbs (454 g) high-quality raw shrimp (peeled and deveined)
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 1 cups (79 ml) fresh orange juice
- 1 cups (237 ml) diced cucumber
- 1 cups (237 ml) diced (seeded roma tomato)
- 1 cups (237 ml) diced jicama
- 1 small jalapeno (seeded and diced)
- 1 small shallot (finely diced)
- 1/2 cup chopped fresh cilantro
- Sea salt and pepper
- 5 ripe avocados
- Spanish olive oil
- Cilantro
Instructions
- Clean, devein, peel, and cut the shrimp into bite-sized pieces.
- Place shrimp in a bowl and cover with lemon, lime, and orange juices. Cover and refrigerate for 15-30 minutes, or until the shrimp turns opaque and cooks from the acid. Check after 15 minutes and adjust time as needed.
- When the shrimp is cooked, mix in the cucumber, tomato, jicama, jalapeno, cilantro, and shallot. Season with sea salt and pepper to taste.
- Cut each avocado in half, remove the pit, and stuff with the shrimp ceviche.
- Top the ceviche with Spanish olive oil, cilantro, and a squeeze of lime.
- Serve immediately.
Notes
- For optimal shrimp texture, use very fresh, high-quality shrimp and don’t over-marinate; the acid will cook it.
- If you prefer a milder ceviche, reduce the jalapeno or omit it completely. Adjust to your spice preference.
- To prevent browning, drizzle a thin layer of olive oil over the stuffed avocados immediately before serving.
- Prep Time: 20 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Latin American
Nutrition
- Serving Size: 1 avocado half
- Calories: 250
- Sugar: 5
- Sodium: 200
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 5
- Protein: 15
- Cholesterol: 100
Frequently Asked Questions
What type of shrimp should I use for the ceviche?
Use fresh, tender shrimp that is already cooked or poached since this is a no-cook recipe.
Can I substitute the avocado with something else?
While avocado adds creaminess, you could use a cucumber or a dollop of sour cream for a different texture, but it won’t provide the same flavor.
What makes Vinho Verde a good pairing for this dish?
Vinho Verde’s crisp and vibrant profile complements the citrus and fresh herb flavors in the shrimp ceviche, making it an ideal summer wine.
