Description
Zesty shrimp ceviche brightens up creamy avocados in this vibrant appetizer. A refreshing Vinho Verde wine pairing completes the experience.
Ingredients
Units
Scale
- 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