Avocado Ceviche And Chili Lime Chips Food

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SHRIMP CEVICHE WITH AVOCADO



Shrimp Ceviche With Avocado image

My son-in-law makes this wonderful ceviche for us every Christmas and New Years, and for the 4th of July too! Everyone loves it! Serve the ceviche well-chilled in small plastic cups or chilled cocktail glasses (I suggest placing the bowl of ceviche within a larger bowl full of ice to keep it icy cold), along with tostadas chips or tortilla scoops and some chili sauce on the side. Very delicious and refreshing! Note: amounts are approximate-- feel free to adjust measurements to suit your own tastes. Cook time is chill time.

Provided by BecR2400

Categories     European

Time 1h

Yield 12 serving(s)

Number Of Ingredients 18

2 lbs partially defrosted cooked tailless large shrimp, cut into 1-inch bite sized chunks
1 cup lump crabmeat, picked over (optional)
1 fresh lemon, juice of
salt, to taste
black pepper, to taste
3 medium cucumbers, peeled and roughly diced
1 stalk celery, chopped
1 medium onion, diced
1 bunch cilantro, chopped
1 bunch green onion, chopped
4 medium firm tomatoes, diced (preferably on-the-vine)
3 fresh limes, juice of
1 fresh lemon, juice of
garlic powder, to taste
lemon pepper, to taste
3 -4 medium firm avocados, diced
chili or seafood cocktail sauce, optional to serve
lime tostadas chips or Tostitos Scoops, to serve

Steps:

  • In a medium bowl, mix together the chunks of shrimp (and crab if using) and the juice of one lemon; season to taste with salt and black pepper. Set aside and chill (in the refrigerator or on ice) for 30 minutes to 1 hour.
  • Meanwhile, prepare the ceviche by combining all the ingredients (add the avocados last, just before serving) in a large bowl with ice water, stirring well to combine. Drain well; fold in the shrimp, and season to taste with garlic powder and lemon pepper.
  • Keep well chilled (preferably on ice) until serving time.
  • Serve with tortilla chips and optional chili sauce.
  • Ceviche must be served well-chilled, and is best served on the same day it is made.

Nutrition Facts : Calories 165.9, Fat 8.4, SaturatedFat 1.2, Cholesterol 95.5, Sodium 442.2, Carbohydrate 12.8, Fiber 5.2, Sugar 3.6, Protein 12.7

AVOCADO "CEVICHE" AND CHILI LIME CHIPS



Avocado

Snack time just got an upgrade. This easy recipe marinates creamy avocado in a bright citrus dressing. Crunchy baked chili lime chips are perfect for scooping it all up. The lime juice prevents avocadoes from browning, so it's a great avocado dish for entertaining.

Provided by bri

Categories     Snack

Time 25m

Number Of Ingredients 17

1/2 cup lime juice
2 tablespoons extra virgin olive oil
1/2 teaspoon fine sea salt
2 avocados, chopped
2/3 cup chopped red bell pepper
2/3 cup chopped English cucumber (chopped)
2/3 cup fresh corn kernels ((about 1 cob))
1/3 cup thinly sliced radish
1/4 cup diced red onion
1/4 cup chopped cilantro
1 to 2 jalapeno peppers, deseeded and minced
6 small corn tortillas ((6-inches / 15 cm))
4 teaspoons grapeseed oil ((or other neutral oil))
1 tablespoon lime juice
1 teaspoon lime zest
¼ to ½ teaspoon fine sea salt, divided
¼ to ½ teaspoon ancho chili powder, divided ((see note 1))

Steps:

  • Preheat: Put racks in the upper- and lower-thirds of the oven; preheat to 350°F (177°F).
  • Mix avocado "ceviche": In a medium bowl, whisk together lime juice, olive oil, and salt. Add the avocado, bell pepper, cucumber, corn, radish, onion, cilantro, and jalapeno. Toss gently to coat.
  • Marinate "ceviche": Cover and transfer to the fridge. Let sit to marinate, for at least 15 minutes, stirring a couple times to make sure all vegetables are coated.
  • Cut tortillas chips: Stack the tortillas. Make four cuts down the stack of tortillas, so each tortilla becomes 8 even pieces. Scatter over two parchment lined baking sheets.
  • Season and bake chips: In a small bowl, whisk together grapeseed oil, lime juice, and lime zest. Brush the mixture over both sides of the chips. Sprinkle the tops evenly with ¼ teaspoon of the salt and ¼ teaspoon of the chili powder. Bake until the chips are golden brown, 10 to 12 minutes. Chips will continue to crisp as they cool.
  • Serve: Taste chips and season with more salt and chili powder if you'd like. Serve with avocado "ceviche".

Nutrition Facts : Calories 261 kcal, Carbohydrate 25 g, Protein 4 g, Fat 18 g, SaturatedFat 3 g, TransFat 1 g, Sodium 316 mg, Fiber 7 g, Sugar 4 g, UnsaturatedFat 15 g, ServingSize 1 serving

SCALLOPS & SHRIMPS CEVICHE WITH AVOCADO SAUCE



Scallops & Shrimps Ceviche With Avocado Sauce image

A very easy and delicious spin on the classic ceviche. For more recipes and refreshing ideas visit our: FB page: https://www.facebook.com/tastebyte/ IG page: http://instagram.com/tastebyte

Provided by Aris I.

Categories     Sauces

Time 35m

Yield 2 serving(s)

Number Of Ingredients 15

8 -10 large scallops (quartered)
8 -10 large shrimp (cut ~ same size as scallops)
4 garlic cloves, finely minced
kosher salt
black pepper
1/4 cup fresh cilantro, chopped
1 fresh jalapeno pepper, seeded and finely chopped
3/4 cup fresh lime juice, freshly squeezed (4-6 limes)
1/2 red onion, very thinly sliced salted, and rinsed
1 cup cherry tomatoes, cut in half
2 tablespoons olive oil
2/3 cup avocado
1/3 cup cilantro
1/3 cup water
1 teaspoon coriander

Steps:

  • Slice red onion and salt generously, and let stand 15 minutes until it begins to release its liquid. ( this will removed some bitterness). Rinse well.
  • Place shrimps, scallops, garlic, onion, salt, pepper, chili, and lime juice in a shallow bowl, gently mix, and marinate in the refrigerator for at least 20 minutes before serving.
  • Before serving, add cilantro, cucumber and tomato and a drizzle of olive oil, gently mix. Taste for salt.
  • To make Avocado Sauce, blend the avocados, 1/3 cup cilantro, water, 1 tablespoon olive oil, salt & pepper, coriander, 1/8 cup lime juice and 2 garlic cloves in a blender until smooth, adding a bit more water if needed to get the blades going.

Nutrition Facts : Calories 317, Fat 21.7, SaturatedFat 3.1, Cholesterol 44.6, Sodium 386.1, Carbohydrate 22.1, Fiber 5.5, Sugar 5.4, Protein 13.4

FRESH SHRIMP CEVICHE WITH AVOCADO



Fresh Shrimp Ceviche with Avocado image

This is a recipe I created by combining all the ingredients I liked in other Ceviche recipes. Turn out to be a hit! Everyone loves it. I make this ahead of time and take it out on our boat. Served in plastic cups. Remember to keep chilled. This can be served as elegant or casual as you like. I've served it in anything from plastic cups to Martini glasses or even in brandy glasses for a more special presentation. Cook time does not include marinating the shrimp.

Provided by Vseward Chef-V

Categories     European

Time 32m

Yield 15-20 serving(s)

Number Of Ingredients 12

2 lbs medium shrimp, peeled and deveined (i use frozen and thawed)
8 limes, juice of
8 lemons, juice of
2 oranges, juice of, preferably sour oranges
2 (14 1/2 ounce) cans petite cut canned tomatoes (leave in juice)
1 red onion, cut into 1/2-inch dice
1/2 bunch fresh cilantro, stemmed and roughly chopped
1 serrano chili, roughly chopped
2 large avocados, peeled, seeded, and cut into 1/2-inch dice
2 large cucumbers, peeled, seeded and cut into 1/2-inch dice
1 medium yellow bell pepper, cut into 1/2 inch dice (yellow)
1 medium red bell pepper, cut into 1/2 inch dice (red)

Steps:

  • Clean and devein the shrimp, cut into 1-inch pieces, and transfer to a bowl. Add the lime, lemon, and orange juice, stir to combine, and refrigerate for at least 6 hours and up to 8. (I let my sit overnight). This technique cooks the shrimp.
  • Chop all the vegetables into small cubes.
  • Add canned tomatoes with the juice, onion, cilantro, bell peppers and serrano pepper into the shrimp mixture (with the citrus) and let sit at room temperature for about 20 minutes.
  • When ready to serve, gently stir in diced cucumber. Divide the ceviche among 8 chilled martini glasses, top with avocado and tuck 2 to 3 tortilla chips around the sides of each. This recipe actually makes alot! I've served close to 15 people and they all had seconds.
  • You can leave the avocado out and serve it individually for those who don't want avocado -- either way, it's delicious.

Nutrition Facts : Calories 135.3, Fat 5.6, SaturatedFat 0.8, Cholesterol 76.4, Sodium 426.8, Carbohydrate 13.8, Fiber 3.5, Sugar 4.9, Protein 10.2

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