Fresh Shrimp Ceviche With Avocado Recipes

MEXICAN-STYLE SHRIMP CEVICHE WITH AVOCADO

Mexican-Style Shrimp Ceviche with Avocado image

A refreshing appetizer or light lunch, Mexican shrimp ceviche is a favourite! This seafood ceviche recipe is one to try if you are looking for a recipe with fresh shrimp. It is the BEST ceviche recipe ever!

Provided by Bella

Time 35m

Number Of Ingredients 12

Ingredients

2 pounds shrimp ( deshelled and deveined, if frozen they need to be thawed completely )
2 jalapenos (or more if desired)
3 roma tomatoes
1 English cucumber
1/3 Cup red onion
2 avocados
1/4 Cup cilantro
1 Tsp. salt
1/2 Tsp. pepper
1/2 Cup lime juice
1/2 Cup orange juice
1/4 Cup lemon juice

Steps:

If the shrimp are raw you may choose to poach them (directions above). If they are large they need to be cut into thirds or fourths.
Place the shrimp, jalapenos, tomatoes, cucumber, onion, avocados, cilantro, salt and pepper in a bowl and toss to combine.
Combine all the juices and pour over the shrimp. Let this marinate in the refrigerator for 30 minutes or until ready to serve.
Drain the marinade before serving.
Serve with chips or on a tostada with some avocado slices, a drizzle of eel sauce and everything but the bagel seasoning.

Nutrition Facts : Calories 294 kcal, Carbohydrate 15 g, Protein 33 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 381 mg, Sodium 1502 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

AVOCADO SHRIMP CEVICHE

Avocado Shrimp Ceviche image

Avocado Shrimp Ceviche is made with so many fresh ingredients and so easy to make! This is always a hit where it goes!

Provided by Alyssa Rivers

Time 10m

Number Of Ingredients 8

Ingredients

1 pound shrimp (uncooked and chopped)
1/2 cup fresh lime juice
2 roma tomatoes (chopped)
1/4 cup red onion (diced)
1 jalapeno pepper (chopped)
1/4 cup cilantro (chopped)
3 avocados (chopped)
salt and pepper to taste

Steps:

In a large bowl add the shrimp and lime juice. Let stand for 5 minutes until the shrimp turn opaque. The lime juice will cook the shrimp. Add the tomatoes, onion, jalapeno, and cilantro and toss with the lime juice. Cover and refrigerate for an hour.
Add the chopped avocados and toss right before serving and salt and pepper to taste.

Nutrition Facts : Calories 244 kcal, Carbohydrate 10 g, Protein 18 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 191 mg, Sodium 596 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving

FRESH SHRIMP CEVICHE WITH AVOCADO

Fresh Shrimp Ceviche with Avocado image

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. Cook time does not include marinating the shrimp.

Provided by Vseward Chef-V

Categories European

Time 32m

Yield 15-20 serving(s)

Number Of Ingredients 12

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)

Steps:

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.

Nutrition Facts : Calories 135.3, Fat 5.6, SaturatedFat 0.8, Cholesterol 76.4, Sodium 426.8, Carbohydrate 13.8, Fiber 3.5, Sugar 4.9, Protein 10.2

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