ADVERTISEMENT
Avocado Shrimp Ceviche
Avocado Shrimp Ceviche
1 Review
From: EatingWell.com, January 2019
A lime-juice marinade "cooks" the raw shrimp in this classic ceviche. For a refreshing update, this one is served with a salsa made from creamy avocado, juicy tomato and tangy cilantro.
- By: Carolyn Casner EatingWell Recipe Developer & Tester
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 1 pound large peeled and deveined shrimp (16-20 count), halved lengthwise and chopped
- ½ cup lime juice, divided
- 1 medium tomato, chopped
- 1 avocado, chopped
- 1 serrano chile, seeded if desired, finely chopped
- ⅓ cup chopped fresh cilantro
- ¼ teaspoon salt
Preparation
-
Prep
-
Ready In
- Combine shrimp and lime juice in a medium nonreactive bowl. Refrigerate until opaque, 3 to 4 hours.
- Using a slotted spoon, transfer the shrimp to a large bowl, reserving the lime juice. Add tomato, avocado, chile, cilantro and salt; stir to combine. Add 1 to 3 tablespoons of the reserved lime juice to taste.
- Serving size: ½ cup
- Per serving: 95 calories; 4 g fat(1 g sat); 2 g fiber; 4 g carbohydrates; 12 g protein; 25 mcg folate; 91 mg cholesterol; 1 g sugars; 0 g added sugars; 224 IU vitamin A; 10 mg vitamin C; 44 mg calcium; 1 mg iron; 143 mg sodium; 331 mg potassium
- Carbohydrate Servings: ½
- Exchanges: 1½ lean protein, ½ fat
Reviews 1
March 13, 2019
By: storyland
A recipe true to the original, I microwaved the shrimp for a couple of minutes to avoid raw pieces and accelerate the process, since I was in a hurry. I also added some chopped red onion for color and taste.
