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Shrimp Ceviche With Avocado

Shrimp Ceviche With Avocado

Rika
A refreshing shrimp and avocado ceviche recipe is made with cooked shrimp, cucumber, tomato, avocado, chili peppers, serrano chilies and other fresh ingredients. 
5 from 5 votes
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Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Course Side Dish
Cuisine Mexican
Servings 8

Ingredients
 

  • 1 pound cooked shrimp (medium size, about 31-40 shrimps per pound), peeled and cut into ½ inch pieces
  • 3 fresh medium-size limes, juiced
  • 3 fresh medium-size lemons, juiced
  • 3 fresh oranges, juiced (I used tangerines or clementine oranges)
  • 2 serrano chili peppers, thinly sliced, seeded
  • ¼ teaspoon salt, add more according to your liking
  • ½ cup finely chopped red onion
  • ½ cup fresh chopped cilantro leaves
  • 1 avocado, diced
  • 1 cup diced cucumber, peeled and seeded
  • 1 cup diced tomatoes, seeded

Instructions
 

  • Soak the chopped red onion in cold salted water for about 5 minutes. Drain and rinse well.
  • In a glass mixing bowl, place cooked shrimp, lemon juice, lime juice, orange juice, serrano chili peppers, salt and red onion. Let it sit in the fridge for about 1-2 hours.
  • About 15-20 minutes before serving, toss in some chopped cilantro, avocado, cucumber and tomatoes
  • Serve and enjoy with Mission® Thin & Crispy Tortilla Chips.
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