Best Shrimp And Avocado Ceviche Recipes

SHRIMP AND AVOCADO CEVICHE

Steps:

• Fill a large pot with 1 quart water. Cut 4 limes in half, and squeeze their juice into pot; add lime halves. Bring to a boil, then turn off heat; let mixture steep about 10 minutes. Return to a boil.
• Add shrimp to pot. As soon as water returns to a rolling boil, pour shrimp mixture into a colander; discard cooking liquid and limes. Return shrimp to pot; cover, and let stand 15 minutes. Transfer shrimp to a baking sheet and spread them out; let stand until cool enough to handle.
• Peel and devein shrimp, and cut into thirds. Transfer to a medium bowl; stir in 1/4 cup lime juice and the scallions, chiles, vinegar, thyme, and oregano. Let stand at room temperature 1 hour, stirring occasionally.
• When ready to serve, stir avocados, cilantro, and salt into shrimp mixture. Serve with tortilla chips.

SHRIMP AND SCALLOP CEVICHE WITH AVOCADO CREMA

Steps:

• Place first five ingredients in a glass or ceramic bowl (metal will react with the acidity of the lime). Refrigerate at least 16 hours, turning shrimp and scallops once or twice during that time to evenly distribute marinade. Before serving, prepare the remaining ingredients in a separate bowl. Mix thoroughly with marinated seafood and serve with a squeeze of avocado crema (see recipe below). *To seed a tomato, cut it in half crosswise, then gently squeeze each half, twisting your hand in a clockwise/ counterclockwise motion. Remove avocadoes from their skins, discarding pits. Place avocadoes into a blender. Add the lemon/lime juice and sea salt. Whir mixture until puréed, stopping the blender if necessary to rearrange contents for a complete purée. Place ceviche in individual chilled wine goblets or glass bowls. Squeeze a dollop of crema over each serving using a pastry bag, or fill a plastic bag with avocado crema, snip a corner tip of the bag, and use as you would a pastry bag.

CEVICHE STYLE SHRIMP AND AVOCADO TACOS

Steps:

• Finely grate rind from limes to measure 1 tbls; juice limes to measure 1/4 cup.
• Place rind and juice in a large bowl.
• Add tomato and remaining ingredients this is where I also added a jalapeno -- chopped really fine! (except tortillas); toss well to combine.
• Cover and chill for 15 minutes, stirring occasionally.
• Heat tortillas (I sprayed grill with non stick spray -- and grill tortillas).
• Once again -- recipe says it will feed 6 -- embarrassed to say -- it didn't!
• ****UPDATE****.
• I really enjoyed this mixture on a bed of lettuce! Made a great salad!