Grilled Avocado Shrimp Ceviche

Name: Grilled Avocado Shrimp Ceviche
Prep time: 8 min
Cook time: 5 min
Total time: 43 min
Yield: 1 serving
Ingredients: 3 avocados; 3/4 pound peeled and deveined uncooked shrimp; 6 limes; 1-2 Serrano pepper; 1 shallot; 1 tablespoon chopped fresh cilantro; 1 tablespoon olive oil; 1/8 teaspoon kosher salt; 1/8 teaspoon ground black pepper

User Reviews

4.7

18 reviews

Excellent

Prep Time
8 mins
Cook Time
8 mins
Additional Time
30 mins
Total Time
43 mins
Calories
253 kcal
Cuisine
American

Grilled Avocado Shrimp Ceviche

Quade Oliver

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This shrimp ceviche inside grilled avocado halves is the recipe of the summer! Refreshing shrimp ceviche with a spicy kick to it, spooned into grilled avocado. This grilled avocado shrimp ceviche is easy to make, so refreshing, and the perfect appetizer for a BBQ or summer hang out.

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Ingredients

3 avocados (cut in half, seeds removed)
3/4 pound peeled and deveined uncooked shrimp (see note)
6 limes (juiced (about 1 cup lime juice))
1-2 Serrano pepper (thinly sliced (see note))
1 shallot (thinly sliced (1/4 cup))
1 tablespoon chopped fresh cilantro
1 tablespoon olive oil
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper

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Instructions

In a bowl, add prepped shrimp, sliced serrano peppers, sliced shallots, lime juice, and chopped cilantro. Stir to combine all the ingredients, ensuring the shrimp is fully submerged in the lime juice. Cover with wrap and refrigerate for 30 minutes. Shrimp will turn pink once fully "cooked".
Preheat grill to high. Brush the avocado halves with olive oil and sprinkle with kosher salt and black pepper. Place avocados cut side down on the grill grates and grill for about 5 minutes, until grill marks form. Remove and allow to cool.
Once avocados are grilled and ceviche is ready, spoon the ceviche into the grilled avocado halves. Ceviche is best served right away out of the refrigerator cold. To eat, make sure you scoop up some avocado with each bite of ceviche for the perfect bite!

Equipments used:

Notes

You can buy shrimp already peeled and deveined without tails, or you can remove them yourself. If peeling the shrimp, I find it easiest to remove the legs first, then peel the skin, and finally pinch at the very back of the tail to remove the meat from within.
I used large shrimp and cut them into smaller pieces, but this recipe will also work with small shrimp left whole.
You want to make sure the shrimp is fresh or defrosted safely to prevent any bacteria.
The best part is the heat from the serrano peppers, so don’t skip it! Remove the seeds to make it less spicy.

Nutrition Information

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Calories 253kcal (13%) Carbohydrates 16g (5%) Protein 14g (28%) Fat 18g (28%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Trans Fat 0.002g Cholesterol 91mg (30%) Sodium 125mg (5%) Potassium 723mg (21%) Fiber 9g (36%) Sugar 2g (4%) Vitamin A 194IU (4%) Vitamin C 30mg (33%) Calcium 72mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 253 kcal

% Daily Value*

Calories	253kcal	13%
Carbohydrates	16g	5%
Protein	14g	28%
Fat	18g	28%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	12g	60%
Trans Fat	0.002g	0%
Cholesterol	91mg	30%
Sodium	125mg	5%
Potassium	723mg	15%
Fiber	9g	36%
Sugar	2g	4%
Vitamin A	194IU	4%
Vitamin C	30mg	33%
Calcium	72mg	7%
Iron	1mg	6%