Avocado Soup With Shrimp Ceviche Recipes

EASY SHRIMP CEVICHE RECIPE

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!

FRESH SHRIMP CEVICHE WITH AVOCADO

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.

AVOCADO SHRIMP CEVICHE-ESTILLO SARITA

Steps:

• Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
• Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.
• Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.

SHRIMP CEVICHE WITH AVOCADO

Steps:

• In a medium bowl, mix together the chunks of shrimp (and crab if using) and the juice of one lemon; season to taste with salt and black pepper. Set aside and chill (in the refrigerator or on ice) for 30 minutes to 1 hour.
• Meanwhile, prepare the ceviche by combining all the ingredients (add the avocados last, just before serving) in a large bowl with ice water, stirring well to combine. Drain well; fold in the shrimp, and season to taste with garlic powder and lemon pepper.
• Keep well chilled (preferably on ice) until serving time.
• Serve with tortilla chips and optional chili sauce.
• Ceviche must be served well-chilled, and is best served on the same day it is made.