Shrimp Ceviche and Avocado Recipe
Updated: Jun 28
Average prepping time: 20 minutes
Cook time: 1 hr
Spicy: ●●◦◦◦ When you add Vatsana's Seafood Hot Sauce Download the printer-friendly version at the end of the post.
1 pound frozen cooked shrimp (can be substituted with raw shrimp)
1/4 cup freshly-squeezed lemon juice (2 lemons)
1/4 cup freshly-squeezed lime juice (2 to 3 limes)
2 medium tomatoes, seeded and chopped
1/2 red onion, chopped
1/2 cup chopped fresh cilantro leaves and tender stems
1/2 teaspoon kosher salt
1 medium avocado, sliced
Unsalted saltine crackers, for serving (optional) (I prefer unsalted because there's just so much salt in the food we eat, I prefer knowing how much salt I'm adding to my food).
Let's begin the adventure!
Defrost the shrimp in a covered bowl overnight in the refrigerator. The next day, rinse with cold water.
If you use raw shrimp, then cook the shrimp in boiling water for 2-3 minutes, separate the shrimp into a large bowl, and pour the lime juice and lemon juice over it and refrigerate it for 30 minutes. Next, add the tomatoes, red onion, cilantro, and salt.
If you use pre-cooked shrimp, then put it in a large bowl and add the lemon juice, lime juice, tomatoes, red onion, cilantro, and salt.
Mix, cover, and then refrigerate it for at least 1 hour, up to 4 hours.
Before serving, add the sliced avocado to the ceviche, and gently toss to combine. Garnish with a few more cilantro leaves.
Serve with unsalted saltine crackers.
Voila! Eat your ceviche with Vatsana's Seafood Hot Sauce and don't forget to Spread Joy!
Download the printer-friendly recipe here: