Shrimp and avocado ceviche
User Reviews
4.9
-
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
Description
Shrimp and avocado ceviche is a marinated seafood dish featuring peeled, cooked shrimp blended with thinly sliced red onions, diced tomatoes, and green bell peppers. Key to the dish is its marinade, crafted from a mix of fresh lime juice and sour orange juice—if sour oranges are unavailable, a combination of orange and lime juice works as a substitute. The shrimp and vegetables are marinated for about 30 minutes, allowing the citrus to infuse the flavors while tenderizing the ingredients. Just before serving, diced avocado and remaining vegetables are folded into the mix along with chopped cilantro and a touch of oil, which brings a subtle richness to the bright and tangy ceviche.
The texture is a balance between the firm shrimp and the soft avocado, complemented by the crispness of the bell peppers and onions. The marinade adds a vibrant citrus tang with layered sour and bitter notes from the sour orange, rounded by the mild heat if you choose to include hot peppers. This ceviche can be enjoyed as a light appetizer or a refreshing side dish and is often served with crunchy accompaniments such as green plantain chips, corn tostadas, or even flavored popcorn to add textural variety.
An Ecuadorian variation, ceviche de Jipijapa, includes a creamy peanut sauce with crushed peanuts or peanut butter mixed into individual servings, offering a unique nutty element if desired. Adjust the amount incrementally to suit your taste, as the combination of peanuts with citrus seafood may seem unusual but has a pleasant flavor contrast.
Ingredients
- 1 lb Shrimp cooked and peeled
- 1 red onion sliced very thinly
- 2 tomato diced
- ½ green bell pepper diced, large or 1 small
- 1/3 to ½ cup 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, sour or bitter
- ½ cup lime juice from about 4-5 limes, fresh
- 2-3 tablespoons cilantro finely chopped
- 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 avocado diced, small or 1 large
- 1-2 tablespoons of oil optional (can use olive oil or a neutral oil like avocado oil)
- salt to taste
To serve:
- Plantain chips Patacones or tostones
- Plantain chips Chifles or thin
- Popcorn hot sauce and chopped hot peppers; crushed peanuts or peanut butter
- corn tostadas
- hot sauce
- hot pepper
- peanut
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
- For a nutty twist, try adding crushed peanuts or a little peanut butter to individual servings, inspired by Ecuadorian ceviche de Jipijapa.
- Use a mix of sour orange juice or substitute with orange and lime juice to achieve the characteristic sour and slightly bitter flavor.
- Adjust the amount of hot pepper according to your spice preference; marinating whole halves and removing before serving makes for a milder infusion.
User Reviews
Overall Rating
4.9
You'll Also Love
