Shrimp With Avocado Ceviche Food

AVOCADO SHRIMP CEVICHE

Avocado Shrimp Ceviche image

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

Ingredients

1 pound shrimp (uncooked and chopped)
1/2 cup fresh lime juice
2 roma tomatoes (chopped)
1/4 cup red onion (diced)
1 jalapeno pepper (chopped)
1/4 cup cilantro (chopped)
3 avocados (chopped)
salt and pepper to taste

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

SHRIMP WITH AVOCADO "CEVICHE"

Shrimp with Avocado

Provided by Sandra Lee

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/2 pound cooked bay shrimp
1 lime, juiced
1/2 cup store bought pico de gallo
2 tablespoons finely chopped fresh cilantro leaves
1 avocado, diced
Salt and pepper

Steps:

In a medium bowl, combine shrimp, lime juice, pico de gallo, and cilantro. Let stand 5 to 10 minutes. Add diced avocado and toss to combine. Season, to taste, with salt and pepper. Serve immediately.

AVOCADO SHRIMP CEVICHE-ESTILLO SARITA

Avocado Shrimp Ceviche-Estillo Sarita image

A tried and true ceviche recipe to be enjoyed for a Sunday brunch in our cafe. It is believed by most Latinos that the best time to eat ceviche is on a sunny day. Rainy days cause stomach cramps and nightmares. Of course most Latinos (especially my wife) can make a good ceviche blindfolded on any day rain or shine, in my opinion. Excellent for an appetizer in smaller portions or as a meal itself. Personally I enjoy this with an ice cold beer on the side.

Provided by Andre Racine

Categories Appetizers and Snacks Seafood Ceviche Recipes

Time 1h30m

Yield 4

Number Of Ingredients 11

Ingredients

2 pounds large shrimp - peeled, deveined and chopped
¾ cup fresh lime juice
5 roma (plum) tomatoes, diced
1 white onion, chopped
½ cup chopped fresh cilantro
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon hot pepper sauce
salt and pepper to taste
1 avocado - peeled, pitted and diced
16 saltine crackers

Steps:

Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.
Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.

Nutrition Facts : Calories 352.1 calories, Carbohydrate 24.3 g, Cholesterol 345.6 mg, Fat 10.9 g, Fiber 5.5 g, Protein 40.5 g, SaturatedFat 1.8 g, Sodium 690.7 mg, Sugar 5.7 g

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

Ingredients

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

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

Ingredients

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

More about "shrimp with avocado ceviche food"

SHRIMP AND AVOCADO CEVICHE – LAYLITA'S RECIPES

shrimp-and-avocado-ceviche-laylitas image

Jan 30, 2017 1 lb of cooked and peeled shrimp; 1 red onion sliced very thinly; 2 tomatoes diced; ½ large or 1 small green bell pepper diced; 1/3 to ½ cup of …
From laylita.com
4.6/5
Estimated Reading Time 4 mins

Place the red onion slices in a bowl, sprinkle with some salt, and cover with cold water. Rinse well and drain.
Mix the cooked shrimp with half of the onions, half of the diced tomatoes, diced green bell peppers, ½ of the chopped cilantro, hot pepper, the sour orange juice, the remaining lime juice, and salt. Refrigerate and let marinate for about 30 minutes.
When ready to serve the ceviche, mix in the diced avocado, remaining lime marinated red onion slices, remaining diced tomatoes, remaining chopped cilantro, and oil. Mix well, taste and add additional salt if needed.

Shrimp With Avocado Ceviche Food

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!

SHRIMP WITH AVOCADO "CEVICHE"

AVOCADO SHRIMP CEVICHE-ESTILLO SARITA

FRESH SHRIMP CEVICHE WITH AVOCADO

SHRIMP CEVICHE WITH AVOCADO

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