SHRIMP CEVICHE WITH AVOCADO
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
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
AVOCADO SHRIMP CEVICHE
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
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
SHRIMP WITH AVOCADO "CEVICHE"
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.
AVOCADO SHRIMP CEVICHE-ESTILLO SARITA
A tried and true ceviche recipe to be enjoyed for a Sunday brunch in our cafe. It is believed by most Latinos that the best time to eat ceviche is on a sunny day. Rainy days cause stomach cramps and nightmares. Of course most Latinos (especially my wife) can make a good ceviche blindfolded on any day rain or shine, in my opinion. Excellent for an appetizer in smaller portions or as a meal itself. Personally I enjoy this with an ice cold beer on the side.
Provided by Andre Racine
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 1h30m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 24.3 g, Cholesterol 345.6 mg, Fat 10.9 g, Fiber 5.5 g, Protein 40.5 g, SaturatedFat 1.8 g, Sodium 690.7 mg, Sugar 5.7 g
SHRIMP AND AVOCADO CEVICHE
Avocado-shrimp ceviche is irresistiblewith chips.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
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.
PICO DE GALLO...SALSA...CEVICHE...CALL IT WHAT YOU WILL.
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
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
PICO DE GALLO WITH AVOCADO AND SHRIMP
I went to a restaurant and spent an arm and a leg to try this appetizer. Once it came out, I was dumbfounded on how easy it would be to make. So I made it and even tweaked it a little and everybody loves it. Serve with tortilla chips such as Tostitos® Scoops!®. I have used different kinds of pico de gallo ranging from the mango to chipotle. To prevent your avocado from browning, chop it up and mix in right before serving.
Provided by Jennifer Christensen
Categories Shrimp Dip
Time 8h10m
Yield 12
Number Of Ingredients 4
Steps:
- Mix pico de gallo, shrimp, and jalapeno pepper together in a bowl. Cover bowl with plastic wrap and refrigerate for flavors to blend, 8 hours to overnight. Fold avocado into mixture just before serving.
Nutrition Facts : Calories 77.9 calories, Carbohydrate 2.8 g, Cholesterol 73.8 mg, Fat 2.9 g, Fiber 1.2 g, Protein 8.3 g, SaturatedFat 0.5 g, Sodium 267 mg, Sugar 1.5 g
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