Spice Up Your Table with Zesty Ceviche with Shrimp and Avocado

Here's a dish that is as intriguing and rich in history as quiche but hails from a completely different part of the world - Ceviche. Originated in the coastal regions of Latin America, ceviche involves marinating raw seafood, typically fish, in citrus juices. Over time, the dish has gained popularity worldwide and various adaptations have surfaced. Just as quiche ruled brunch tables in the 20th century, ceviche has been gracing not only dinner tables but also parties and gatherings as a classy appetizer.

Now, we bring to you, our vibrant and refreshing 'Ceviche with Shrimp and Avocado'. Notably lighter than a quiche but loaded with flavors, this dish utilizes fresh shrimp that get 'cooked' in an acidic citrus marinade, combined with creamy avocados and a burst of spice from jalapeno peppers. With no actual 'cooking' involved, this dish is a delightful blend of flavors and textures from fresh ingredients.

Dive Into A Bowl of Zesty Goodness

Our ceviche recipe calls for bite-sized pieces of raw shrimp bathed in fresh lime juice until they turn pink. It's crucial to remember - lime juice doesn't cook the shrimp the way heat does. Instead, it denatures the proteins in the shrimp, similar to how they change when exposed to heat. Once 'cooked', the shrimp are mixed with finely chopped red onion, jalapeño, diced tomato, and fresh cilantro. We then fold in succulent chunks of avocado, adding a layer of creaminess to our ceviche. The final dish is a mishmash of color, flavor, and texture that brightens up any table setting.

Frequently Asked Questions about Ceviche with Shrimp and Avocado:

What other seafood can be used in this recipe?

Feel free to experiment with different types of seafood based on your preferences. Raw fish, scallops, or even a mix of different types of seafood can work well in ceviche. Keep in mind, different seafood might require different marinating times.

Could this dish be made ahead of time?

Yes, ceviche is actually a great make-ahead dish as it allows the flavors to blend together. However, it's recommended to add the avocado just before serving to prevent it from turning brown.

Is it safe to eat shrimp "cooked" in lime juice?

When properly prepared, it is safe, but always ensure that the shrimp are fresh from a reliable source. Also, make sure all your seafood is fully submerged in the lime juice and becomes opaque and firm before you proceed with the recipe.

What other ingredients could be used in ceviche?

Ceviche is versatile and allows for many variations. You could add cucumbers for a crunch, switch cilantro for parsley, or even add tropical fruits like mango for a sweet twist.

Ceviche with Shrimp and Avocado

Selo Olive Oil

Rated 5.0 stars by 1 users

Category

Appetizer

Cuisine

Mediterranean

Servings

6

Prep Time

30 minutes

Cook Time

1 hour

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Ingredients

• 1 pound of raw, peeled and deveined shrimp
• 1 cup of fresh lime juice (about 8 limes)
• 1 medium red onion, finely chopped
• 1 large jalapeño, seeds and veins removed, finely chopped
• 1 large or 2 small avocados, diced
• 1 large tomato, seeds removed and diced
• 1/2 cup of fresh cilantro, chopped

• 3 tablespoons of high-quality extra virgin olive oil

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• Salt and pepper to taste
• Tortilla chips for serving (optional)

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Directions

1. Cut the shrimp into bite-sized pieces. In a large bowl, combine the shrimp with the fresh lime juice, ensuring that the shrimp are fully submerged. Cover and refrigerate for about 20-30 minutes until the shrimp are pink and cooked through.

2. After the shrimp have "cooked" in the lime juice, drain the excess lime juice (you can reserve a bit of it for additional flavor if you wish). Add the chopped red onion, jalapeño, tomato, and cilantro. Mix everything well.

3. Gently fold in the diced avocado, taking care not to mash it. Drizzle in the extra virgin olive oil and mix gently to combine.

4. Season the mixture with salt and pepper to taste.

5. Cover and refrigerate the ceviche for another 30 minutes to allow the flavors to meld together.

6. Serve the ceviche chilled, garnished with extra cilantro if desired. You can serve it in martini glasses for a fun and classy presentation, or simply in a communal bowl. It goes great with tortilla chips for dipping.

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