Shrimp and avocado ceviche

Name: Shrimp and avocado ceviche
Prep time: 30 min
Total time: 1 h
Yield: 4 people, as an appetizer
Ingredients: 1 lb of cooked and peeled shrimp; 1 red onion; 2 tomatoes; ½ large or 1 small green bell pepper; 1/3 to ½ cup of sour or bitter orange juice; ½ cup of fresh lime juice; 2-3 tablespoons of finely chopped cilantro; 1 hot pepper; 2 small avocados or 1 large avocado; 1-2 tablespoons of oil; salt to taste; Patacones or tostones plantain chips; Chifles or thin plantain chips; Popcorn, corn tostadas, hot sauce/chopped hot peppers, crushed peanuts or peanut butter

User Reviews

4.9

135 reviews

Excellent

Prep Time
30 mins
Additional Time
30 mins
Total Time
1 hr
Servings
4 people, as an appetizer
Course
Main Course, Appetizer, Brunch
Cuisine
South American, American, Ecuadorian

Shrimp and avocado ceviche

Raiden Schmidt

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Refreshing shrimp and avocado ceviche recipe made with shrimp, avocado, red onions, tomatoes, bell peppers, sour or bitter orange juice (naranja agria), lime juice, cilantro, and salt.

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Ingredients

Servings

1 lb of cooked and peeled shrimp
1 red onion sliced very thinly
2 tomatoes diced
½ large or 1 small green bell pepper diced
1/3 to ½ cup of sour or bitter orange juice from about 1-2 sour oranges (if you can’t find sour oranges use a mix of orange juice and lime juice) –adjust to taste
½ cup of fresh lime juice from about 4-5 limes
2-3 tablespoons of finely chopped cilantro
1 hot pepper thinly sliced or diced – optional and adjust based on your preference, for lighter infused flavor, simple slice a hot pepper in half lengthwise and let it marinate then remove before serving the ceviche
2 small avocados or 1 large avocado diced
1-2 tablespoons of oil optional (can use olive oil or a neutral oil like avocado oil)
salt to taste

To serve:

Patacones or tostones plantain chips
Chifles or thin plantain chips
Popcorn, corn tostadas, hot sauce/chopped hot peppers, crushed peanuts or peanut butter

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Instructions

Place the red onion slices in a bowl, sprinkle with some salt, and cover with cold water. Rinse well and drain.
Sprinkle the washed sliced red onions with a couple tablespoons of lime juice.
Mix the cooked shrimp with half of the onions, half of the diced tomatoes, diced green bell peppers, ½ of the chopped cilantro, hot pepper, the sour orange juice, the remaining lime juice, and salt. Refrigerate and let marinate for about 30 minutes.
When ready to serve the ceviche, mix in the diced avocado, remaining lime marinated red onion slices, remaining diced tomatoes, remaining chopped cilantro, and oil. Mix well, taste and add additional salt if needed.
Serve with your choice of green plantain chips (aka patacones/tostones), popcorn, hot sauce or chopped fresh hot peppers to taste, etc.

Notes

In Ecuador, there’s a variation of shrimp ceviche called “ceviche de Jipijapa”, based on a small town where they serve the ceviche with avocado and a creamy peanut sauce. If you would like to try that variation, just add either some crunchy crushed peanuts (I recommend putting them in the food processor) or a bit of peanut butter to your individual ceviche - start with small amount and add more if you like it. It might sound like an odd combination, but it’s delicious!