Ceviche Shrimp Avocado Cocktail (Print Version)
# Ingredients:
→ Main Ingredients
01 -
450 g medium shrimp, thawed, peeled, deveined, diced (raw or precooked)
02 -
240 ml fresh lime juice (approximately 6 limes)
03 -
1 cucumber, peeled and diced
04 -
2 avocados, diced
05 -
3 roma tomatoes, diced
06 -
1 red onion, diced
07 -
15 g fresh cilantro, finely chopped (about 1/4 bunch)
08 -
1 jalapeño, seeded and minced
09 -
240 ml Clamato juice (picante variety for added spice optional)
→ To Serve
10 -
16 tostadas or tortilla chips
11 -
Hot sauce (Tabasco or Cholula, as desired)
# Instructions:
01 -
Rinse thawed shrimp under cold running water. Squeeze or pat dry thoroughly with paper towels to eliminate excess moisture.
02 -
Dice shrimp if large and place in a non-reactive glass bowl. Squeeze approximately 240 ml lime juice from 6 limes and pour over shrimp. Stir to combine, cover, and refrigerate. For raw shrimp, marinate 90–120 minutes or until opaque, stirring once halfway. For precooked shrimp, marinate 15 minutes.
03 -
While shrimp marinates, dice cucumber, avocados, tomatoes, red onion, jalapeño, and finely chop cilantro. Use a food chopper for efficiency if available.
04 -
After shrimp has finished marinating, add cucumber, avocados, tomatoes, red onion, jalapeño, cilantro, and Clamato juice to the bowl. Gently fold together until ingredients are evenly mixed.
05 -
Spoon ceviche onto tostadas or scoop with tortilla chips. Offer hot sauce on the side to taste.
# Notes:
01 -
Using precooked shrimp reduces marinating time and simplifies preparation.
02 -
For optimal texture, fully dry shrimp before marinating.
03 -
Store leftovers covered in the refrigerator for up to 2 days.
04 -
Nutritional values exclude tostadas or tortilla chips.