Shrimp and avocado ceviche
Refreshing shrimp and avocado ceviche recipe made with shrimp, avocado, red onions, tomatoes, bell peppers, sour or bitter orange juice (naranja agria), lime juice, cilantro, and salt.
- Prep time
- 30 min
- Cook time
- 42 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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 sour or bitter orange juice
- ½ cup of fresh lime juice (from about 4-5 limes)
- 2-3 tablespoons of finely chopped cilantro
- 1 hot pepper
- 2 small avocados or 1 large avocado (diced)
- 1-2 tablespoons of oil (optional (can use olive oil or a neutral oil like avocado oil))
- Salt to taste
- Patacones or tostones plantain chips
- Chifles or thin plantain chips
- Popcorn, corn tostadas, hot sauce/chopped hot peppers, crushed peanuts or peanut butter
Instructions
- 1
Place the red onion slices in a bowl, sprinkle with some salt, and cover with cold water. Rinse well and drain.
- 2
Sprinkle the washed sliced red onions with a couple tablespoons of lime juice.
- 3
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.
- 4
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.
- 5
Serve with your choice of green plantain chips (aka patacones/tostones), popcorn, hot sauce or chopped fresh hot peppers to taste, etc.