Prawn And Hass Avocado Ceviche Recipes

PRAWN AND HASS AVOCADO CEVICHE

Prawn and Hass avocado Ceviche image

Perfect as a healthy main course summer salad, or for a delicious starter.

Provided by ashleigh_red

Time 40m

Yield Serves 2

Number Of Ingredients 9

Ingredients

1 large Hass avocado, halved, pitted and peeled, then cut into 1cm cubes
350g raw king prawns
Juice of 1 lemon
Juice of 1 lime
1 small red onion, finely chopped
1 red chilli, deseeded and finely chopped
1/2 cucumber, deseeded and diced into 1cm cubes
A handful of fresh coriander or parsley, chopped
Salt and freshly ground black pepper, to taste

Steps:

In a large saucepan, bring 2 litres of water and a large pinch of salt to the boil. Add the prawns and cook for 2 minutes maximum, then remove with a slotted spoon and immediately transfer to a bowl of iced water to prevent further cooking (and turning the prawns rubbery). Drain well, then place in a bowl (not a metal one) and add the lemon and lime juice, mixing well.
Add the red onion and chilli, stirring to combine. Cover and refrigerate for 30 minutes.
Remove from the fridge and add the avocado, cucumber and coriander or parsley. Season with salt and pepper, mix well, then spoon into attractive dishes or glasses and serve.

SHRIMP CEVICHE WITH AVOCADO

Shrimp Ceviche With Avocado image

My son-in-law makes this wonderful ceviche for us every Christmas and New Years, and for the 4th of July too! Everyone loves it! Serve the ceviche well-chilled in small plastic cups or chilled cocktail glasses (I suggest placing the bowl of ceviche within a larger bowl full of ice to keep it icy cold), along with tostadas chips or tortilla scoops and some chili sauce on the side. Very delicious and refreshing! Note: amounts are approximate-- feel free to adjust measurements to suit your own tastes. Cook time is chill time.

Provided by BecR2400

Categories European

Time 1h

Yield 12 serving(s)

Number Of Ingredients 18

Ingredients

2 lbs partially defrosted cooked tailless large shrimp, cut into 1-inch bite sized chunks
1 cup lump crabmeat, picked over (optional)
1 fresh lemon, juice of
salt, to taste
black pepper, to taste
3 medium cucumbers, peeled and roughly diced
1 stalk celery, chopped
1 medium onion, diced
1 bunch cilantro, chopped
1 bunch green onion, chopped
4 medium firm tomatoes, diced (preferably on-the-vine)
3 fresh limes, juice of
1 fresh lemon, juice of
garlic powder, to taste
lemon pepper, to taste
3 -4 medium firm avocados, diced
chili or seafood cocktail sauce, optional to serve
lime tostadas chips or Tostitos Scoops, to serve

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.

Nutrition Facts : Calories 165.9, Fat 8.4, SaturatedFat 1.2, Cholesterol 95.5, Sodium 442.2, Carbohydrate 12.8, Fiber 5.2, Sugar 3.6, Protein 12.7

SHRIMP AND AVOCADO CEVICHE

Shrimp and Avocado Ceviche image

Avocado-shrimp ceviche is irresistiblewith chips.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 12

Ingredients

4 limes
2 pounds medium shrimp
1/4 cup (about 3 limes total) freshly squeezed lime juice
6 scallions, trimmed and finely chopped
2 to 4 Serrano chiles, finely chopped
1/4 cup cider vinegar
2 teaspoons finely chopped fresh thyme
1 teaspoon dried oregano, preferably Mexican
2 large ripe avocados, peeled, pitted, and diced
1/4 cup finely chopped fresh cilantro
2 teaspoons salt
Tortilla chips, for serving

Steps:

Fill a large pot with 1 quart water. Cut 4 limes in half, and squeeze their juice into pot; add lime halves. Bring to a boil, then turn off heat; let mixture steep about 10 minutes. Return to a boil.
Add shrimp to pot. As soon as water returns to a rolling boil, pour shrimp mixture into a colander; discard cooking liquid and limes. Return shrimp to pot; cover, and let stand 15 minutes. Transfer shrimp to a baking sheet and spread them out; let stand until cool enough to handle.
Peel and devein shrimp, and cut into thirds. Transfer to a medium bowl; stir in 1/4 cup lime juice and the scallions, chiles, vinegar, thyme, and oregano. Let stand at room temperature 1 hour, stirring occasionally.
When ready to serve, stir avocados, cilantro, and salt into shrimp mixture. Serve with tortilla chips.

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