Mexican-Style Shrimp Ceviche with Avocado
A refreshing appetizer or light lunch, Mexican shrimp ceviche is a favourite! This seafood ceviche recipe is one to try if you are looking for a recipe with fresh shrimp. It is the BEST ceviche recipe ever!
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- 2 pounds shrimp deshelled and deveined, if frozen they need to be thawed completely
- 2 jalapenos or more if desired
- 3 roma tomatoes
- 1 English cucumber
- 1/3 Cup red onion
- 2 avocados
- 1/4 Cup cilantro
- 1 Tsp. salt
- 1/2 Tsp. pepper
- 1/2 Cup lime juice
- 1/2 Cup orange juice
- 1/4 Cup lemon juice
If the shrimp are raw you may choose to poach them (directions above). If they are large they need to be cut into thirds or fourths.
Place the shrimp, jalapenos, tomatoes, cucumber, onion, avocados, cilantro, salt and pepper in a bowl and toss to combine.
Combine all the juices and pour over the shrimp. Let this marinate in the refrigerator for 30 minutes or until ready to serve.
Drain the marinade before serving.
Serve with chips or on a tostada with some avocado slices, a drizzle of eel sauce and everything but the bagel seasoning.
Calories: 294kcal | Carbohydrates: 15g | Protein: 33g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 381mg | Sodium: 1502mg | Potassium: 702mg | Fiber: 6g | Sugar: 5g | Vitamin A: 558IU | Vitamin C: 45mg | Calcium: 249mg | Iron: 4mg
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.