Growing up, my Dad made some awesome ceviche with fresh caught fish – often when we were camping in Mexico. Ceviche is traditionally made with red snapper, but can be made with other varieties of fish as well as shrimp.
We don’t eat shrimp often (even though I love it), so I decided to make shrimp ceviche. I thought it would be a fun and delicious pre-dinner appetizer. Turns out it also makes a great lunch (I even ate some for breakfast).
Since shrimp do carry bacteria, I blanched the shrimp first to make sure to kill all of the bad buggies. With some varieties of fish, it is safe to allow the citrus to do the cooking for you, but I don’t like taking that risk with shrimp.
Shrimp & Avocado Ceviche Recipe
- 1 pound wild caught shrimp, peeled and deveined
- 1 teaspoon Real Salt
- 4-5 organic limes
- 2-3 organic lemons
- 1 organic red onion, diced
- 1 large organic tomato, diced
- 1 organic red bell pepper
- 1 organic jalapeño, minced
- 1 bunch of organic cilantro
- 1 organic cucumber, peeled and cubed
- 3 organic avocados, peeled, seed removed and sliced
- Blanche shrimp in boiling filtered water for 1-2 minutes, then place them immediately in ice cold water to shock them and stop the cooking (if cooked too long, shrimp will become tough). Strain when cooled.
- Cut each shrimp in 3-4 small pieces and place in a glass mixing bowl.
- Use your Good Cook Citrus Reamer to squeeze the lemon and lime juice over the shrimp and stir.
- Add red onion, bell pepper, cucumber, tomatoes and jalapeno and place in the refrigerator to marinate for about 2 hours.
- Remove from the refrigerator and add the cilantro, then marinate for at least another 2 hours.
- When you’re ready to serve, slice the avocados with your Good Cook Avocado Slicer and arrange them on a plate.
- Add about a cup of the ceviche to each plate, being sure you strain out the excess juice first.
- You can serve more or less on each plate, depending upon whether you’re serving it as an appetizer or main course.
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