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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (302g) Recipe makes 15 servings |
||
| Calories 188 | ||
| Calories from Fat 58 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.5g | 10% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 138mg | 46% | |
| Sodium 209mg | 8% | |
| Potassium 621mg | 17% | |
| Total Carbohydrate 14.2g | 4% | |
| Dietary Fiber 3.5g | 13% | |
| Sugars 4.9g | ||
| Protein 20.4g | 40% | |
Shrimp Ceviche With Avocado
By: Chef~V
Sep 19, 2006
This is a recipe I created by combining all the ingredients I liked in other Ceviche recipes. Turn out to be a hit! Everyone loves it. I make this ahead of time and take it out on our boat. Served in plastic cups. Remember to keep chilled. This can be served as elegant or casual as you like. I've served it in anything from plastic cups to Martini glasses or even in brandy glasses for a more special presentation.
SERVES 15 -20
Ingredients
- 3 lbs medium shrimp, peeled and deveined
- 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
- 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
1
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 4 hours and up to 6. (I let my sit overnight). This technique cooks the shrimp.2
Or for time constraints, I've also bought 12 oz frozen medium, cooked, cleaned and deveined shrimp and let thaw while preparing vegetables.3
Chop all the vegetables into small cubes.4
Stir the tomato, onion, cilantro, bell peppers and Chile into the shrimp mixture and let sit at room temperature for about 20 minutes.5
When ready to serve, gently stir in the avocado and cucumber. Divide the ceviche among 8 chilled martini glasses 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.6
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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More recipes like this one:
Best Pork And/Or Shrimp Egg Rolls
Morrison's Cafeteria Fried Shrimp
Try these recipes on Food Network:
Chipotle Shrimp Taco with Avocado Salsa Verde
Popcorn Shrimp with Chili-Lime Dipping Sauce
Browse similar recipes by category
- Course > Appetizers
- Main Ingredient > Seafood > Shellfish > Shrimp
- Cuisine > European > Southern (Mediterranean) > Spanish
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings > For Large Groups
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Obag
On Jul 26, 2008
Had this served at a summer bbq as an appetizer and it ended up being the meal. Light, fresh, and tasty, the shrimp especially turned out perfectly and had sweet flavor of the fruit marinade with the crispness of the peppers and cucumbers mixed in. The guacamole (my favorite)topped the dish and made it especially yummy.
From: Mommy Diva
On Jul 11, 2008
Hands down, this is my ABSOLUTE FAVORITE ceviche recipe to date!!! ~V made this for us over the 4th of July - and I find myself sitting here craving it already! I will go make it very, very soon! The combination of flavors is key - cucumbers, bell pepers, onion, tomatoes, lemon and limes- the sour oranges, cilantro and a nice zing from the serranos topped with a nice creamy cooling from the fresh diced avacados! This is a colorful dish to present guests as well! Thank you for posting (IMHO) the BEST shrimp ceviche recipe on Zaar, V!!!!
From: Beautiful BC
On May 14, 2007
Made this yesterday for a special Mother's Day/Birthday bbq and it was wonderful. The presentation was very appealing. I used 8 acrylic margarita glasses which were also the hostess gift. Some found the cilantro a bit much but others really liked it. That's definitely a personal preference. I added a few drops of Franks Red hot sauce. I think next time I might add a bit of tequila and maybe even some feta cheese.
From: little_wing
On Mar 26, 2008
Yes...fresh and tangy. Nice chunks of shrimp and the cilantro is just wonderful. Thanks for sharing!
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