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Shrimp Ceviche With Avocado

Shrimp Ceviche With Avocado

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

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

Method

  1. Soak the chopped red onion in cold salted water for about 5 minutes. Drain and rinse well.
  2. 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.
  3. About 15-20 minutes before serving, toss in some chopped cilantro, avocado, cucumber and tomatoes
  4. Serve and enjoy with Mission® Thin & Crispy Tortilla Chips.

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