Avocado Shrimp Ceviche
- Gluten Free
- Fall
- Game Day
- Summer
- Appetizer
- Lunch
90
Minutes
11
Ingredients
8
Servings
Step 1
Chop cooked shrimp into ¼ inch pieces. In a medium, non-reactive bowl, combine shrimp pieces, citrus juice, onion, cherry tomatoes, jalapeno, and ½ teaspoon kosher salt. Toss to coat. Cover and refrigerate for at least an hour letting the flavors mingle.
Step 2
When ready to serve, add diced avocado and cilantro to the chilled ceviche. Serve with tortilla chips. Dip a chip into the ceviche to taste for seasoning. If your chips aren’t particularly salty, you’ll want to add additional salt to the ceviche.
Ingredients
- 1 pound cooked, peeled, and deveined shrimp
- 6 tablespoons freshly squeezed lime juice
- 6 tablespoons freshly squeezed lemon juice
- ½ cup freshly squeezed orange juice
- One small red onion, diced
- 4 ounces cherry tomatoes, quartered
- 1-2 jalapeno or serrano peppers, deseeded and minced
- ½ teaspoon kosher salt + more to taste
- 2 small, or one large avocado, diced
- 1/3 cup chopped cilantro leaves
- Tortilla chips