Shrimp & Avocado Ceviche

By Kevin • 30 or Less, All, Fish, Salads • 28 May 2017

Stop wasting avocadoes by putting them on toast. That’s barely even a snack, never mind a meal. Here, the buttery avocado adds a wonderful texture to the firm shrimp and crunchy vegetables.

Being a ceviche, the shrimp is “cooked” by marinating in acidic lime juice. The time required will depend on the size of shrimp. You’re looking for the shrimp to become firm and opaque, the same as if you cooked them with heat. Leaving them a few hours longer than required will not harm the texture.

Time: 15 minutes (plus marinating time)

Serves: 4

Ingredients:

150ml lime juice
15g kosher salt
300g medium size shrimp – peeled and deveined
3 Roma tomatoes – seeded and diced
1 Anaheim (or hotter) pepper – seeded and diced
1/2 white onion – diced
1 bunch cilantro leaves – chopped
Flesh of two avocadoes – diced

 

Preparation:

Dissolve the salt in the lime juice.

Place the shrimp in a zipper seal freezer bag and pour over the lime juice mixture. Seal the bag, removing as much air as possible and refrigerate for six hours to overnight.

Drain the shrimp, but do not rinse. Toss with the remaining ingredients and serve.

Get the PDF and nutrition info

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