AVOCADO SHRIMP CEVICHE
Avocado Shrimp Ceviche is made with so many fresh ingredients and so easy to make! This is always a hit where it goes!
Provided by Alyssa Rivers
Time 10m
Number Of Ingredients 8
Steps:
- In a large bowl add the shrimp and lime juice. Let stand for 5 minutes until the shrimp turn opaque. The lime juice will cook the shrimp. Add the tomatoes, onion, jalapeno, and cilantro and toss with the lime juice. Cover and refrigerate for an hour.
- Add the chopped avocados and toss right before serving and salt and pepper to taste.
Nutrition Facts : Calories 244 kcal, Carbohydrate 10 g, Protein 18 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 191 mg, Sodium 596 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
THE BEST CEVICHE RECIPE!
How to make the Best Ceviche! Ceviche is made with fresh fish (or shrimp) cured with lime juice, then tossed with onions, cilantro, tomato and cucumber. Serve it as an appetizer with tortilla chips or as a light, refreshing summer meal.
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories appetizer
Time 55m
Yield 6
Number Of Ingredients 21
Steps:
- Slice the red onion thinly with the grain, and toss in a bowl with 1 teaspoon salt and the lime juice, coating well.
- Add the fish, garlic and fresh chilies, and gently mix.
- Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more "cooked" the fish will become.
- Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.
- To make the optional Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil, if needed to get the blades going.
Nutrition Facts : ServingSize -includes one diced avocado, Calories 149 calories, Sugar 3.2 g, Sodium 637.1 mg, Fat 6.3 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 9 g, Fiber 3.1 g, Protein 15.5 g, Cholesterol 31 mg
CEVICHE WITH AVOCADO, TOMATO, AND CILANTRO
Marinating fish in citrus adds vibrant flavor, and the juice's acid turns the flesh opaque and firms up its texture, so it looks cooked. Combined with bright aromatics, this dish is cool, light, and simple to make.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Pour lime juice and orange juice through a sieve set over an 8-inch square glass baking dish. Arrange red snapper fillet in a single layer in dish (fish should be completely covered by juice). Cover with plastic wrap and refrigerate until fish is opaque throughout, about 4 hours. Drain fish well; discard marinade.
- Divide fish among four plates. In a large bowl, combine avocado, tomatoes, jalapeno, cilantro, and olive oil. Season with salt and pepper. Serve fish topped with avocado salad and lime wedges alongside.
Nutrition Facts : Calories 322 g, Fat 16 g, Fiber 4 g, Protein 31 g, SaturatedFat 2 g
EASY SHRIMP CEVICHE RECIPE
This delicious Mexican Shrimp Ceviche recipe is incredibly quick and easy to make at home! Cooked shrimp, avocado, tomatoes, cucumber, cilantro, and fresh citrus juices marinate together to create a vibrant medley of flavors.
Provided by London Brazil
Categories Appetizer Main Course Snack
Time 30m
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil.
- Add shrimp to boiling water and cook for 1-2 minutes, or until shrimp turn a light pink color and are cooked through.
- Immediately remove shrimp so they stop cooking. Once shrimp are cool enough to touch, cut shrimp into bite-sized pieces.
- Combine lime juice, lemon juice, orange juice, olive oil, shrimp and salt in a large bowl. Marinade in the refrigerator for 10 minutes.
- While the shrimp are marinading, finely dice the tomatoes, cucumber, onion, and jalapeño.
- Mix vegetables in with the shrimp. Marinade in refrigerator for at least another 10 minutes.
- Just before serving, stir in avocado and cilantro. Serve with baked tortilla chips or over chicken and enjoy!
Nutrition Facts : Calories 133 kcal, Carbohydrate 5 g, Protein 12 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 142 mg, Sodium 563 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CEVICHE VERDE WITH TOSTADAS AND AVOCADO
Provided by David Tanis
Categories appetizer, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Dice the fish into 1/4-inch cubes, place in a ceramic or glass bowl and sprinkle with 1 teaspoon kosher salt. Add the lime juice and mix well. Cover with plastic wrap, pressing down so the fish is submerged in the juice. Refrigerate for 30 minutes, or up to an hour for a firmer texture.
- Drain the fish in a colander and return it to the mixing bowl. Add the onion, scallions, tomatillos and half the chiles. Add a good pinch of salt and mix well. Taste and add more chopped chiles if necessary. Stir in the cilantro and add a squeeze of lime.
- Line 4 to 6 individual plates with lettuce leaves. Center a tostada or several large tortilla chips on each plate and spoon the ceviche mixture on top.
- Surround with lightly salted avocado slices, then add radishes and lime wedges.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 539 milligrams, Sugar 2 grams, TransFat 0 grams
GRILLED CEVICHE WITH AVOCADO BUTTER
Provided by Mark Militello
Categories appetizer
Time 1h45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- If you use conch, cut off hard narrow end, and discard or grind it for conch cakes or chowder. Slice meat in thirds on the bias, and pound each piece flat between sheets of waxed paper with a meat mallet. For calamari, remove tentacles, and discard or reserve to deep-fry. Cut bodies in half lengthwise, and lightly score surface in crisscross pattern with sharp knife.
- In a medium bowl combine 1/4 cup lime juice, 2 tablespoons olive oil, wine, half the onion, thyme and salt and pepper. Add conch or calamari. Marinate 30 minutes.
- Heat grill or stove-top grill pan. Grill conch or calamari about 20 seconds on each side, until lightly seared. Set aside on a plate, 20 to 30 minutes. Mince, and place in bowl with any juices from seafood.
- Add bell pepper, tomato, jalapeños, olives, scallions, cilantro and remaining red onion. Mix. Dish can be prepared up to this point, covered, and refrigerated.
- Lightly beat 1/4 cup lime juice and 2 tablespoons olive oil together, and add to seafood. Fold all ingredients together. Season to taste with salt and pepper. Set aside at room temperature until ready to serve, no more than 30 minutes.
- Halve and pit avocado. Remove flesh, chop, and place in food processor or blender with remaining tablespoon lime juice. Process until smooth, scraping sides of container from time to time. With machine running, drizzle in remaining 3 tablespoons olive oil. Scrape container, and process briefly until well blended. With food processor, mixture may look slightly separated: if so, transfer to a bowl, and beat vigorously with a small whisk about 30 seconds or until mixture is smooth. If you use a blender, you may have to scrape container more often, but mixture will emulsify better. Season to taste with salt. If not for immediate use, cover and refrigerate up to 1 hour. If mixture starts to separate, whisk again before serving.
- Place a lettuce leaf in each of 6 martini glasses or wine goblets. Spoon in conch or calamari mixture. Top each with dollop of avocado butter and serve.
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 23 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 488 milligrams, Sugar 1 gram
HALIBUT CEVICHE WITH TOMATO AND PINEAPPLE
The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.
Provided by Mary Gonzalez
Categories Bon Appétit Fish Halibut Raw Lime Juice Tequila Avocado Tomato Cucumber Radish Summer Lunch Dinner Pineapple Pescatarian Paleo Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 6 servings
Number Of Ingredients 14
Steps:
- Mix garlic, lime juice, tequila, and agave nectar in a large bowl. Add pineapple, tomato, onion, radishes, jalapeño, and halibut and toss to coat. Fold in avocado, cilantro, and mint; season with salt.
- Chill 10 minutes before serving.
SCALLOPS & SHRIMPS CEVICHE WITH AVOCADO SAUCE
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
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
More about "ceviche with avocado tomato and cilantro food"
CITRUS CEVICHE WITH AVOCADO, JALAPENO, AND CILANTRO
From more.ctv.ca
Cuisine PeruvianCategory DinnerServings 4-6Total Time 40 mins
- In a glass or stainless-steel bowl combine the fish, lime and lemon juice and diced onion. Cover and place in the fridge for 30 minutes or up to four hours.
- Drain the fish and discard the citrus juice. Place the fish into a bowl and add the cilantro, tomatoes, jalapeno, avocado, canola and salt.
CEVICHE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
4.9/5 (39)Total Time 2 hrs 15 minsCategory EasyCalories 277 per serving
- Dice shrimp and place into a large glass (non-metamixing bowl. Squeeze 1 to 1 1/4 cups lime juice from 6 limes over shrimp. Stir to combine then cover and marinate in the refrigerator (marinate 1 1/2 to 2 hours for raw shrimp or until no longer translucent and marinate 15 minutes for cooked shrimp), stirring halfway through.
- Add 1/4 tsp black pepper or season to taste and gently stir to combine. Lastly, stir in 1 cup clamato juice, mixing just to combine. Serve with tortilla chips or over tostadas.
CEVICHE-STUFFED AVOCADOS RECIPE - EATINGWELL
From eatingwell.com
5/5 (4)Total Time 1 hrCategory Healthy Avocado RecipesCalories 223 per serving
- Combine lemon juice, lime juice and sugar in a medium nonreactive bowl and stir until the sugar is dissolved. Add shrimp and refrigerate for 45 minutes.
- Remove the shrimp from the bowl and discard liquid. Return the shrimp to the bowl and stir in cucumber, jalapeño, tomato, cilantro, oil and salt.
- Leaving the skin on, halve and pit the avocados. Top each avocado half with about 1/4 cup of the shrimp mixture.
TUNA CEVICHE WITH AVOCADO AND CILANTRO - FOOD & WINE
From foodandwine.com
2/5 Total Time 1 hr 30 minsServings 6
- Line a baking sheet with plastic wrap. Arrange the tuna slices in a single layer on the baking sheet and freeze until fairly firm, about 15 minutes.
- Stack the slices of tuna. Using a very sharp chef’s knife, cut the tuna into neat 1/4-inch cubes. Transfer the cubed tuna to a medium glass or ceramic bowl and stir in the red onion, lime juice and black pepper. Cover the tuna with plastic wrap and refrigerate for 1 hour, stirring gently with a plastic spatula every 15 to 20 minutes (the diced tuna will change color slightly).
- Just before serving, gently fold in the diced avocado and chopped cilantro. Season the ceviche with salt. Transfer the ceviche to a serving bowl or individual glasses. Garnish with cilantro leaves.
MEXICAN CEVICHE WITH AVOCADO (CHEVICHE DE PESCADO ...
From familyspice.com
5/5 (4)Total Time 4 hrs 20 minsCategory AppetizersCalories 286 per serving
- Chop and combine white fish, garlic, jalapeño, lime juice, extra virgin olive oil, 1/2 cup cilantro, red onion, salt and pepper in a large bowl.
- Cover bowl and refrigerate at least 4 hours or up to overnight, or until fish has turned completely white.
CEVICHE WITH AVOCADO, TOMATO, AND CILANTRO – UNRULY …
From unrulybliss.com
Servings 4Estimated Reading Time 4 mins
TUNA CEVICHE WITH AVOCADO, TOMATO AND PLANTAIN …
From tastykitchen.com
LIME JUICE MARINATED FISH CEVICHE TOSTADAS WITH ... - RECIPES
From more.ctv.ca
Cuisine MexicanTotal Time 4 hrsCategory Dinner
- Remove from the refrigerator and drain off lime juice by gently squeezing the fish with your hands.
SHRIMP CEVICHE WITH PINEAPPLE AND AVOCADO - FOODNESS GRACIOUS
From foodnessgracious.com
5/5 (2)Total Time 2 hrsCategory AppetizerCalories 135 per serving
THE BEST FISH CEVICHE RECIPE WITH AVOCADO ... - FED AND FIT
From fedandfit.com
Servings 6Total Time 20 minsEstimated Reading Time 6 minsCalories 201 per serving
- Combine the lime juice and fish in a bowl, then cover and refrigerate. Let sit for 1 hour, until the fish is cooked through.
- Drain the lime juice from the fish, then mix the fish with the red onion, jalapeno, tomatillos, avocado, cilantro, and sea salt.
TASTETORONTO | CEVICHE WITH TOSTONES
From tastetoronto.com
4/5 Category Main DishesServings 6Total Time 30 mins
- Peel the plantains by making a vertical cut through the skin and peeling it back with your hands or the edge of a spoon (see video).
- Dice fish and place into a large glass or non-metal mixing bowl. Squeeze 1 to 1 1/4 cups lime juice from 6 limes over fish. Stir to combine then cover and marinate in the refrigerator (marinate 1 1/2 to 2 hours or until no longer translucent, stirring halfway through).
SHRIMP AND AVOCADO CEVICHE RECIPE - MAGNOLIA DAYS
From magnoliadays.com
Reviews 29Category Main DishCuisine MexicanEstimated Reading Time 3 mins
- Bring a large pot of water (at least 4 quarts or water) to a boil. Add salt (about 1 tablespoon), stir, and bring back to a boil. Add the shrimp and cook for 1 to 2 minutes (2 minutes maximum). Drain the shrimp and add them to the ice water bath and let set for a few minutes to stop the cooking process and cool.
- Drain the shrimp and cut each one in half. Place the shrimp in a large non-reactive bowl (glass or ceramic). Add the lime and lemon juices to the bowl. Cover and refrigerate for 30 minutes.
- Add the onions, serrano chile, and jalapeno pepper to the bowl. Stir to combine. Cover and refrigerate for 30 to 45 minutes.
VEGAN CEVICHE WITH MANGO AND AVOCADO - VEGGIE SOCIETY
From veggiesociety.com
5/5 (1)Calories 240 per servingCategory Appetizer
- Peel both the mango and avocado and dice them into similar size pieces with the hearts of palm. Discard the pith.
- Add all the ceviche ingredients to a mixing bowl and squeeze in the lime. Season with salt and pepper to taste and serve chilled.
SHRIMP AND MANGO CEVICHE {WITH AVOCADO} - LAYLITA'S RECIPES
From laylita.com
4.9/5 (9)Total Time 1 hrCategory Appetizer
- Cut the cooked and peeled shrimp into bite sized pieces. You can also leave them whole if you prefer.
- Mix the cooked shrimp with the diced mango, diced red onions, diced hot peppers, chopped cilantro, lime juice (save 2-3 tablespoons of lime juice for the onion curtido salsa), orange juice and salt to taste. Refrigerate and let marinate for about 30 minutes to 1 hour.
GRILLED AVOCADO WITH VEGGIE CEVICHE RECIPE - LOVE AND LEMONS
From loveandlemons.com
4.8/5 (4)Estimated Reading Time 3 minsCategory Appetizer, Side Dish
HEIRLOOM TOMATO AND AVOCADO CEVICHE RECIPE | CLEAN PLATES
From cleanplates.com
Estimated Reading Time 40 secs
CEVICHE TOSTADOS WITH CALIFORNIA AVOCADO | CALIFORNIA AVOCADOS
From californiaavocado.com
Servings 12Estimated Reading Time 1 min
REFRESHING SHRIMP CEVICHE WITH AVOCADO, CILANTRO AND ...
From threefiftyfahrenheit.com
Cuisine South AmericanCategory Appetizer, Salad, Side Dish, Snack
BLUE COBIA CEVICHE WITH AVOCADO, TOMATILLO-CILANTRO ...
From bringingithome.com
Estimated Reading Time 1 min
AVOCADO AND SHRIMP CEVICHE TOSTADAS - GUERRERO TORTILLAS
From guerrerotortillas.com
Category Lunch
CEVICHE WITH AVOCADO AND GRILLED CORN : 17 GRADUATION ...
From pioneerwomannews.jenpros.com
Cuisine ItalianCategory Side-Dish RecipesServings 17Total Time 19 mins
SHRIMP CEVICHE WITH AVOCADO | RECIPES | ¡YO QUIERO!™️ BRANDS
From yoquierobrands.com
Estimated Reading Time 1 min
SHRIMP CEVICHE WITH MANGO AVOCADO AND LIME (PALEO!) – THE ...
From thedivine-kitchen.com
Estimated Reading Time 5 mins
BEST CEVICHE RECIPE WITH WILD SEA BASS | SALT AND VANILLA
From saltvanilla.com
5/5 (1)Total Time 2 hrs 20 minsCategory Appetizer, FishCalories 113 per serving
SHRIMP CEVICHE WITH AVOCADO RECIPES
From tfrecipes.com
SHRIMP AND AVOCADO CEVICHE SALAD (KETO AND LOW-CARB) – MY ...
From myroilist.com
SHRIMP CEVICHE WITH TOMATO AND AVOCADO RECIPE | RECIPES.NET
From recipes.net
MEXICAN TOMATO RECIPES - THERESCIPES.INFO
From therecipes.info
CEVICHE ARIGATO MENU - WESTON FL 33326
From menuprice.info
SHRIMP CEVICHE RECIPE WITH AVOCADO - FOOD NEWS
From foodnewsnews.com
SCALLOP CEVICHE TOSTADA WITH TOMATO AND AVOCADO SALSA ...
From spectrumorganics.com
CEVICHE VERDE WITH TOSTADAS AND AVOCADO RECIPE - FOOD NEWS
From foodnewsnews.com
TOP 20 SNACK RECIPES WITH AVOCADO, CILANTRO & GRAPEFRUIT ...
From supercook.com
CEVICHE WITH AVOCADO, TOMATO, AND CILANTRO
From mealplannerpro.com
CEVICHE WITH AVOCADO AND TOMATO BROTH - DEB'S KITCHEN
From debskitchen.com
CEVICHE WITH TOMATOES AND AVOCADOS RECIPES
From tfrecipes.com
TOP 20 ASIAN RECIPES WITH AVOCADO, CILANTRO, GINGER ROOT ...
From supercook.com
SPICY SHRIMP CEVICHE WITH CILANTRO RECIPE
From crecipe.com
CEVICHE WITH AVOCADO, CILANTRO AND GREEN CHILE - RICK BAYLESS
From rickbayless.com
CRAB AND SHRIMP STUFFED AVOCADO WITH TOMATO CEVICHE SAUCE ...
From remcooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love