0 from 18 votes
Grilled Avocado Shrimp Ceviche
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.
Prep Time
8 mins
Cook Time
8 mins
Additional Time
30 mins
Total Time
43 mins
Calories: 253 kcal
Cuisine:
American
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
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!
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.