Shrimp Ceviche With Pico De Gallo Avocado Recipes

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EASY SHRIMP CEVICHE RECIPE



Easy Shrimp Ceviche Recipe image

This delicious Mexican Shrimp Ceviche recipe is incredibly quick and easy to make at home! Cooked shrimp, avocado, tomatoes, cucumber, cilantro, and fresh citrus juices marinate together to create a vibrant medley of flavors.

Provided by London Brazil

Categories     Appetizer     Main Course     Snack

Time 30m

Number Of Ingredients 12

1 lb. shrimp* (20/24 count, peeled, deveined, tails removed)
½ cup lime juice (fresh)
2 Tbsp. lemon juice (fresh)
¼ cup orange juice (fresh)
2 Tbsp. olive oil
½ cup red onion (finely diced)
1 jalapeño (seeded, finely diced)
1 cup tomatoes (finely diced)
1 cup seedless cucumber (finely diced)
1 cup avocado (finely diced)
½ cup cilantro (finely chopped)
½ tsp. salt (to taste)

Steps:

  • Bring a large pot of water to a boil.
  • Add shrimp to boiling water and cook for 1-2 minutes, or until shrimp turn a light pink color and are cooked through.
  • Immediately remove shrimp so they stop cooking. Once shrimp are cool enough to touch, cut shrimp into bite-sized pieces.
  • Combine lime juice, lemon juice, orange juice, olive oil, shrimp and salt in a large bowl. Marinade in the refrigerator for 10 minutes.
  • While the shrimp are marinading, finely dice the tomatoes, cucumber, onion, and jalapeño.
  • Mix vegetables in with the shrimp. Marinade in refrigerator for at least another 10 minutes.
  • Just before serving, stir in avocado and cilantro. Serve with baked tortilla chips or over chicken and enjoy!

Nutrition Facts : Calories 133 kcal, Carbohydrate 5 g, Protein 12 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 142 mg, Sodium 563 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SHRIMP WITH AVOCADO "CEVICHE"



Shrimp with Avocado

Provided by Sandra Lee

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 6

1/2 pound cooked bay shrimp
1 lime, juiced
1/2 cup store bought pico de gallo
2 tablespoons finely chopped fresh cilantro leaves
1 avocado, diced
Salt and pepper

Steps:

  • In a medium bowl, combine shrimp, lime juice, pico de gallo, and cilantro. Let stand 5 to 10 minutes. Add diced avocado and toss to combine. Season, to taste, with salt and pepper. Serve immediately.

SHRIMP CEVICHE WITH PICO DE GALLO & AVOCADO



Shrimp Ceviche with Pico De Gallo & Avocado image

This is one of my favorite ways to make ceviche. Pico de gallo can be purchased at most grocery stores and is a mixture of tomato, jalapeno, cilantro and onion. If you cannot locate it -- just dice up these ingredients.

Provided by Daily Inspiration S @DailyInspiration

Categories     Seafood Appetizers

Number Of Ingredients 6

1/2 pound(s) cooked, peeled and deveined shrimp (small to medium)
1 fresh lime, squeezed
1/2 package(s) store-bought pico de gallo
2 tablespoon(s) cilantro, chopped
1 avocado, diced
salt & pepper to taste

Steps:

  • Mix all ingredients (except avocado) until well coated in lime juice.
  • Gently add avocado and toss with remaining ingredients. Add more lime juice if needed or desired.
  • Refrigerate until read to serve.

PICO DE GALLO...SALSA...CEVICHE...CALL IT WHAT YOU WILL.



Pico De Gallo...salsa...ceviche...call It What You Will. image

This is an awesome, fresh, healty mixture that is really diverse. I use it on grilled skirt steak or chicken tacos, I use it as a salsa for chips, and/or I add shrimp and serve it like ceviche. This is my default summer dish since it's so healthy and I almost always have the ingredients on hand. I served it at a party recently with shrimp in it and everyone loved it! Note: The amounts below are what I find to be a good balance of flavors, they don't need to be exactly these amounts.

Provided by LatinaAtHeart

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

4 roma tomatoes or 2 large tomatoes, seeded, chopped
2 avocados, pitted, peeled, chopped
1/2 white onion, chopped
2 jalapenos, seeded, chopped into small pieces (You could use 1, I prefer 2 for the spice)
1/2 cup cilantro, large stems removed, chopped
1 lime
salt (I prefer kosher salt)
1/2 lb cooked shrimp, tail-off, shelled, deveined, cut into approximately 1/2 inch size pieces (optional)

Steps:

  • Combine all vegetables in a bowl.
  • Squeeze juice from lime into bowl with vegetables, stir.
  • Add salt to taste.
  • If adding shrimp, add to bowl once shrimp is thawed(if frozen)and chopped.
  • Note: For larger shrimp I usually cut them into thirds, for smaller shrimp I usually cut them in half.

Nutrition Facts : Calories 123.5, Fat 10, SaturatedFat 1.4, Sodium 7.9, Carbohydrate 9.8, Fiber 5.6, Sugar 2.3, Protein 2

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