We are officially in Spring now, and I am ready to lighten things up today. How bout we do it with these gorgeous Shrimp Ceviche Stuffed Avocados.
I made these the other day and I just ate this for lunch. But I feel like it would be amazing as a beautiful starter for a more formal meal, or my favorite way- served with chips and margaritas. (How good does that sound??)
Basically this whole dish is a desperate attempt for me to close my eyes and pretend I am in Mexico and not sitting in the dark rain. Please Ceviche. Please transport me to a Sunny Beach in Mexico, and don’t forget the Cerveza…..
Recipe: Shrimp Ceviche Stuffed Avocados
Ingredients
- 3 large ripe avocados
- 1 lime wedge
- kosher salt
- 1 pound fresh raw shrimp (I used Argentinian Red Shrimp), chopped
- 1 red Fresno chili, minced
- ½ cup finely diced white onion
- 2 tablespoons fresh cilantro, minced
- 2 tablespoons fresh lime juice
- ½ cup orange juice
- 2 tablespoons vegetable oil
- kosher salt to taste
Instructions
- Cut in half the avocados. Peel the skin off and dispose of the pits. Arrange the avocado halves on a serving platter. Sprinkle them with lime juice and kosher salt.
- In a medium bowl add the chopped raw shrimp, and then add the chili, onion and cilantro. Mix well and then add the lime juice. Stir and let sit for 10 minutes.
- Add the orange juice and vegetable oil and stir well. Season to taste with kosher salt.
- Spoon the Ceviche into the hollow in each avocado half and serve chilled.
Preparation time: 25 minute(s)
Number of servings (yield): 6
YES please!! With chips and margaritas and lots of refills 🙂 They look amazing!
Love the idea of combining ceviche and cool and creamy avocado! They look amazing!
Oh my gosh, this is genius and it looks like HEAVEN! I can’t imagine a better combo than ceviche and avocado — this is incredible.
How brilliant to use these avocado halves and stuff them?! Love it!!! Seriously so genius!
I am drooling over these! What a great recipe, the ceviche looks amazing!
You are really on point lately with these recipes – I think I could live on ceviche! I have still never forgotten the best prawn ceviche I had in San Fran … it was the beginning of my ceviche lovin’ life.
You eat the shrimp raw in this recipe? Don’t even boil them?
The shrimp goes in raw. The lime juice actually cooks the shrimp after a few minutes with its acid 🙂
lol Gosh another redneck
lol Gosh you’re a peach!
Not everyone knows that the acids in the citrus cooks the shrimp.
I bet you didn’t know a turbo 400 auto trans with the quadratrac transfer case bolts up to a 304 AMC motor. What a Barbie! (eyerolls)
Raw shrimp? Love the sound of this recipe for a light, summer meal and will try it – with cooked shrimp.
Hi Pat- the lime juice actually cooks the raw shrimp for you with acid- so they are not raw at all 🙂 but if it makes you feel better, than I would suggest lightly steaming them, or buying them precooked at the grocery store where you know they won;’t overcook them. Good Luck!
Lol, must be a redneck, how funny.
Could I use raw frozen shrimp?
Alexandria- you can certainly try it! ( I can’t guarantee the freshness- however many of the shrimp we get at the grocery store are previously frozen anyways.) I would just make sure that you thaw them and rinse well with cold water and then drain well. Hope you like this recipe!!
I’m not a red neck and I didn’t know that. You are rude and classless. Yankee?
This recipe is awesome but when/how do you suggest cooking the shrimp? I really want to make this.
Haley- you don;t- the shrimp is cooked by the acid in the lime juice 🙂 that is how you make ceviche and it is delicious!
If I wanted to make the ceviche ahead of time, is it ok to let it chill for a couple hours before assembling the avocados or would that overlook the shrimp? Never made ceviche before.
It would be totally fine Alexis! It will probably taste even better 🙂
I’m not sure what went wrong. I followed the directions but my shrimp never cooked. I even let them sit for 45 minutes just to see if they would ever turn pink, but they were still raw! So bummed!
Hi Shannon- after 45 minutes they for sure would have cooked if immersed in the lime juice- they may just not have turned bright pink depending on the variety.
Should I have waited until they were completely cooked to add the orange juice and vegetable oil? I added them after 10 minutes as directed, but I have never made Ceviche before. I guess I thought the acid in the orange juice would help move the cooking process along???
This is a problem with the recipe, there is not enough of the citrus (lime) juice to fully cover the amount of shrimp and all other ceviche recipes require at least an hour to overnight to fully “cook” the shrimp. the citrus acts to breakdown the proteins in fish and “cooks” them without heat. If you give it more sitting time in the fridge and use enough lime juice to cover the shrimp you will get a great and refreshing meal.
This recipe was FANTASTIC – received several compliments. I couldn’t believe how flavorful the ceviche was. I would say it was probably one of the best I’ve ever had, even in comparison to restaurants. I made a few little tweaks that I would also recommend trying. I scooped out the avocado and mashed it with a packet of guacamole seasoning, then I scooped it back in to the avocado halves leaving enough room for the ceviche. This made it really easy to scoop up with a chip. I also let the shrimp sit in the lime juice for about 35 – 40 minutes. Note that the recipe calls for fresh lime juice – I squeezed out fresh lime juice from about 8 limes (probably about 1.5 cups) to make sure the shrimp were completely immersed. At the end, I just drained out the excess lime and orange juice.
Recipe looks great….however, when I went to print the recipe…it printed 18 pages of comments!!!! Yikes!!! Can’t it just be the recipe??? What a waste of paper
“BEAUTIFUL PHOTOGRAPHY”.
Thank you Alfred!
When do you cook the shrimp????? It says to put the RAW shrimp into the bowl but never says anything about cooking the RAW shrimp. I don’t want to eat RAW shrimp…..do you?
Hi Rusty, the acid from the lime cooks the shrimp all the way through 🙂
Made these on a very hot day and they were amazing! My new favorite recipe. It is now on my weekly menu during the summer. Thank you!!
This tasted as good as it looks in the photographs. I tried them for the first time and loved it
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Nice post!
Good Day! This is my first visit to your blog.
These recipes created by this blog try out to be exactly what I tried to make.
The information you have given about the steps of the recipe is correct.
Se ve deliciosa 😉 trying my hand on spanish. Haha ha
Hi Rusty, the acid from the lime cooks the shrimp all the way through Loved the Way it has been Explained
Love the idea of combining ceviche and cool..
This recipe is awesome I really want to make this
Great food. A mixture of organic and style!!
Which we will love for sure. However the processing style and writing styles really great!! A big fan of yours.
Lovely idea, very innovative
That looks very mouth watering.
How brilliant to use these avocado halves and stuff them?! Love it!!! Seriously so genius!
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Very easy and tasty recipe. I have tried and loved it.
This tasted as good as it looks like in the pics. I tried them for the first time and loved it
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