Deliciously Simple Avocado Shrimp Ceviche: A Fresh and Flavorful Recipe

If you’ve been hesitant to try making ceviche at home, this Quick & Easy Avocado Shrimp Ceviche Recipe is the perfect starting point. Don’t let the word “ceviche” intimidate you; this dish is incredibly simple and bursting with fresh, vibrant flavors.

You’re about to fall in love with this Easy Avocado Shrimp Ceviche Recipe. It’s a delightful combination of wholesome ingredients with a hint of spice, all beautifully served in California Avocados, brought to you in partnership with the California Avocado Commission. Avocados are a beloved staple in many households, especially here in sunny California, where I reside. I always keep them on hand, and my family can’t get enough of them.

One of the remarkable things about California Avocados is their versatility. You can incorporate them into savory or sweet dishes, use them as a topping, or even transform them into a serving vessel – as I did in today’s recipe!

Now, let’s talk about this Avocado Shrimp Ceviche recipe; it’s truly something special, and I’m not exaggerating, haha! To be completely honest, I had never prepared a ceviche recipe before, so I did some research to ensure I knew what I was doing. Ceviche traditionally involves “cooking” raw seafood in citrus juices, but for safety reasons, I decided to briefly boil the raw shrimp for 2 minutes to ensure it was fully cooked and bacteria-free. Then, I diced the shrimp and let it marinate in a delightful blend of fresh lemon and lime juices.

Next, I combined California Avocados, tomatoes, green onions, jalapeño, and cilantro with the drained shrimp. A medley of spices added a kick of flavor, and I lovingly spooned this delectable mixture into halved avocados – voila, Avocado Shrimp Ceviche! You might even call it a shrimp salsa; it’s that good! 😉

June marks California Avocado Month, and I wanted to showcase these gorgeous California Avocados in all their glory. The avocado in this recipe serves a dual purpose; it not only adds richness to the ceviche but also serves as a stylish, edible bowl. I absolutely adore how they turned out; what do you think? Elegant and healthful!

Ingredients:

10 oz. raw medium shrimp, deveined, peeled
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1 California Avocado, diced
2 roma tomatoes, diced
4 green onions, diced
1 jalapeno, diced
1/4 cup cilantro, chopped
1/4 tsp. pepper
1/2 tsp. kosher salt
1/8 tsp. garlic powder
1/8 tsp. coriander
2 California Avocados, halved and pitted for serving

Instructions:

Start by bringing 3 quarts of water to a boil. Add raw shrimp and boil for 2 minutes. Drain the shrimp and chop it into small pieces.
In a bowl, combine lime and lemon juices. Add the shrimp and marinate in the refrigerator for at least 45 minutes.
Mix the remaining ingredients (except avocado halves) together. Drain the juices from the shrimp and add them to the tomato mixture. Spoon the ceviche into the avocado halves and serve. This dish is also delightful when paired with tortilla chips. Enjoy!

Ingredients:

Instructions:

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