Ceviche With Shrimp and Avocado

Ceviche With Shrimp and Avocado - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

1 1/2 Pounds shrimp -- raw, peeled

5 Limes -- juiced

2 Tablespoons jalapeno -- seeded, minced

1/4 Cup red onion -- minced

1 cucumber -- peeled, seeded diced

2 avocado -- peeled and diced

1 bunch cilantro -- chopped

Tortilla chips

Directions

Rinse shrimp under cold running water and pat dry. Place in a mixing bowl with lime juice, 1 tablespoon jalapeno, 2 tablespoons red onion and sprinkling of salt. Toss well to coat. Spoon into plastic bag, press out air and seal tightly. Refrigerate, turning from time to time to distribute lime juice , until shrimp are opaque, about 1 hour.

When ready to serve, toss shrimp with remaining 1 tablespoon Jalapeno and remaining 2 tablespoons red onion, cucumber, avocados and cilantro. Taste and adjust salt. Serve with Tortillas.

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Latest Reviews

"It's as good as everyone says! I used a boneless chuck roast (3 lb) and cut the ranch dressing in half. I added an additional 1/4 cup water. I cooked it 9 hours. It came out very tender, and with a gravy that was superb! Served with mashed potatoes and steamed fresh garden peas. Thanks, yooper! This is one that I will repeat!!" - mizznezz

"Is the celery necessary or can I skip it? I can't stand the taste of celery!" - j. b.

"Use your slow cooker to prepare this great twist on basic barbecue chicken. It is easy to prepare..." - beth sigworth

" A spicy, homemade teriyaki of soy sauce, cider vinegar, ginger and garlic enlivens chicken..." - marsha fernandez

"Take baked potatoes to the ultimate level of creamy, cheesy, buttery goodness. Then top..." - patty

"Flavorful recipe for this farm raised fish that is easy and done in minutes! The fish is broiled with a creamy cheese coating for an impressive flavor and texture." - j. saunders

Happy cooking...