Avocado Shrimp Ceviche Recipe

Shrimp: Peeled and deveined, these should be chopped into small pieces for the ceviche.

Avocados: Diced into bite-sized pieces, they add a creamy texture to the dish.

Lime juice: Freshly squeezed, this is used to marinate the shrimp and add a zesty flavor.

Tomatoes: Diced, they provide a juicy and slightly sweet element.

Red onion: Finely chopped, it adds a sharp and crunchy contrast.

Jalapeño: Optional, finely chopped for a spicy kick.

Cilantro: Chopped, it brings a fresh and aromatic note to the ceviche.

Salt: To taste, it enhances all the flavors in the dish.

When preparing shrimp for ceviche, ensure they are uniformly chopped to allow even marination. To enhance the flavor, use freshly squeezed lime juice and let the shrimp marinate for at least 10 minutes, but no longer than 20 minutes to avoid overcooking the shrimp in the acidity. For a balanced texture, dice the avocados and tomatoes into similar-sized pieces. Finely chop the red onion and jalapeño to ensure they distribute evenly throughout the dish, adding a subtle crunch and heat. Fresh cilantro should be roughly chopped to release its aromatic oils, enhancing the overall flavor profile. Adjust the salt gradually, tasting as you go to achieve the perfect seasoning.

• small size shrimp - Substitute with bay scallops: Bay scallops have a similar texture and mild flavor, making them a good alternative for shrimp in ceviche.

• avocados - Substitute with mango: Mango provides a creamy texture and a sweet-tart flavor that complements the other ingredients in the ceviche.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice has a similar acidity and citrus flavor, making it a suitable replacement for lime juice.

• tomatoes - Substitute with red bell peppers: Red bell peppers add a similar color and a sweet crunch, providing a different but pleasant texture.

• red onion - Substitute with green onions: Green onions offer a milder flavor and a bit of color, making them a good alternative to red onions.

• jalapeño - Substitute with serrano pepper: Serrano peppers have a similar heat level and flavor profile, making them an excellent substitute for jalapeños.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can replace the herbaceous notes of cilantro.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste of the ceviche.

• To store your avocado shrimp ceviche, transfer it to an airtight container. This helps maintain the freshness and prevents any unwanted odors from seeping in.
• Place the container in the refrigerator. The ceviche will stay fresh for up to 2 days. Beyond this, the avocado may start to brown, and the shrimp might lose its optimal texture.
• If you plan to store it for longer, consider keeping the avocado separate and adding it just before serving. This prevents the avocado from becoming mushy and discolored.
• For freezing, it's best to freeze the shrimp mixture without the avocado. Place the shrimp, lime juice, tomatoes, red onion, jalapeño, and cilantro in a freezer-safe container or a heavy-duty freezer bag.
• Ensure you remove as much air as possible from the bag before sealing it. This helps in preventing freezer burn and maintaining the quality of the ceviche.
• Label the container or bag with the date to keep track of its freshness. The ceviche mixture can be frozen for up to 1 month.
• When ready to use, thaw the ceviche in the refrigerator overnight. Once thawed, dice fresh avocados and mix them in just before serving.
• Always check the ceviche for any off smells or changes in texture before consuming, especially if it has been stored for a while.

• Cold Method:

  • Transfer the ceviche to a serving bowl.
  • Allow it to sit at room temperature for about 10-15 minutes to take the chill off.
  • Stir gently to mix the flavors before serving.

• Warm Water Bath:

  • Place the ceviche in a sealed plastic bag.
  • Submerge the bag in a bowl of warm (not hot) water for about 5-10 minutes.
  • This method gently warms the shrimp without cooking it further.

• Microwave:

  • Place the ceviche in a microwave-safe dish.
  • Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  • Microwave on low power for 30-second intervals, stirring gently between each interval, until it reaches the desired temperature.

• Stovetop:

  • Heat a non-stick skillet over low heat.
  • Add the ceviche and stir gently for 2-3 minutes until just warmed through.
  • Be cautious not to overheat, as the avocado can become mushy and the shrimp can overcook.

• Oven:

  • Preheat the oven to 200°F (93°C).
  • Spread the ceviche evenly on a baking sheet.
  • Cover with aluminum foil to prevent drying out.
  • Warm in the oven for about 10 minutes, checking frequently to ensure it doesn’t overheat.

• Mixing bowl: A large container used to combine and marinate the shrimp with lime juice and other ingredients.

• Knife: Essential for chopping the shrimp, avocados, tomatoes, red onion, jalapeño, and cilantro.

• Cutting board: A flat surface to safely chop all the ingredients.

• Citrus juicer: Useful for extracting fresh lime juice efficiently.

• Measuring cup: Needed to measure the correct amount of lime juice and other ingredients.

• Spoon: Used for mixing the ingredients together gently.

• Refrigerator: To chill the ceviche if you decide to serve it later.

• Serving dish: For presenting the ceviche attractively when ready to serve.

Prep ingredients in advance: Dice avocados, tomatoes, and red onion ahead of time and store them in the fridge.

Use pre-cooked shrimp: Save time by using pre-cooked, peeled, and deveined shrimp.

Efficient marination: Marinate shrimp in lime juice while prepping other ingredients.

Chop with a food processor: Use a food processor to quickly chop red onion and jalapeño.

Batch preparation: Make a larger batch and store in the fridge for quick meals throughout the week.