Description
This no-cook Shrimp Avocado Ceviche combines juicy shrimp cured in fresh lime juice with creamy avocado and vibrant vegetables. A refreshing, elegant dish perfect for parties, appetizers, or light meals.
Ingredients
Scale
- 2 pounds large shrimp, peeled and deveined
- ¾ cup fresh lime juice
- 5 medium Roma tomatoes, diced
- 1 medium white onion, chopped
- ½ cup fresh cilantro, chopped
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 teaspoon hot pepper sauce
- Salt and pepper to taste
- 1 large avocado, diced
- 16 saltine crackers
Instructions
- Place chopped shrimp and lime juice in a large bowl. Stir to coat completely. Let stand 5 minutes until shrimp turn opaque.
- Mix in diced tomatoes, chopped onion, and cilantro. Ensure everything is coated with lime juice. Cover and refrigerate for 1 hour.
- Remove from refrigerator. Stir in Worcestershire sauce, ketchup, hot sauce, salt, and pepper. Mix well to combine all flavors.
- Spoon into glass tumblers and top with diced avocado. Serve with saltine crackers and extra condiments on the side.
Notes
- Use the freshest shrimp possible and ensure they’re completely thawed if frozen
- Don’t over-marinate the shrimp as they can become tough and rubbery
- Add the avocado just before serving to prevent browning
- Chill all ingredients beforehand for the most refreshing temperature
- Taste and adjust seasonings before serving
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: No-Cook
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 6g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 285mg
Keywords: no-cook ceviche, shrimp lime avocado salad, Latin appetizer, Mexican ceviche, summer seafood dish, citrus cured shrimp