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Gallery Shrimp and Avocado Ceviche Recipe Summary Servings: 10

Ingredients Ingredient Checklist 4 limes 2 pounds medium shrimp 1/4 cup (about 3 limes total) freshly squeezed lime juice 6 scallions, trimmed and finely chopped 2 to 4 Serrano chiles, finely chopped 1/4 cup cider vinegar 2 teaspoons finely chopped fresh thyme 1 teaspoon dried oregano, preferably Mexican 2 large ripe avocados, peeled, pitted, and diced 1/4 cup finely chopped fresh cilantro 2 teaspoons salt Tortilla chips, for serving

Gallery Shrimp and Avocado Ceviche

Recipe Summary Servings: 10

Shrimp and Avocado Ceviche

Shrimp and Avocado Ceviche

Shrimp and Avocado Ceviche

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 4 limes 2 pounds medium shrimp 1/4 cup (about 3 limes total) freshly squeezed lime juice 6 scallions, trimmed and finely chopped 2 to 4 Serrano chiles, finely chopped 1/4 cup cider vinegar 2 teaspoons finely chopped fresh thyme 1 teaspoon dried oregano, preferably Mexican 2 large ripe avocados, peeled, pitted, and diced 1/4 cup finely chopped fresh cilantro 2 teaspoons salt Tortilla chips, for serving

Directions

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.

Reviews (5)

 Add Rating & Review     77 Ratings   5 star values:        17    4 star values:        15    3 star values:        23    2 star values:        18    1 star values:        4

Reviews (5)

Add Rating & Review     77 Ratings   5 star values:        17    4 star values:        15    3 star values:        23    2 star values:        18    1 star values:        4

Add Rating & Review

77 Ratings 5 star values: 17 4 star values: 15 3 star values: 23 2 star values: 18 1 star values: 4

77 Ratings 5 star values: 17 4 star values: 15 3 star values: 23 2 star values: 18 1 star values: 4

77 Ratings 5 star values: 17 4 star values: 15 3 star values: 23 2 star values: 18 1 star values: 4

  • 5 star values: 17 4 star values: 15 3 star values: 23 2 star values: 18 1 star values: 4

    Martha Stewart Member     Rating: 2 stars       02/16/2019   I'm confused by this as ceviche is typically cooked in the citrus acid rather than cooking/ boiling it. I'm reluctant to cook the shrimp. I've done chopped shrimp (and scallops, et al) in just the citrus juice and it is fine. I'm thinking this is a disclaimer recipe to protect consumers from eating raw shellfish. I'm thinking that soaking the shrimp in the semi-cooled lime water is enough. Pshaw.  

Martha Stewart Member     Rating: Unrated       01/23/2014   This was wonderful. I halved the recipe because there are only two of us, but I wish I'd made the whole thing. I used a fresh jalapeno instead of a serrano because we like spice, but otherwise I made it as-is. This is great with tortilla chips, but we also tried it wrapped in a homemade flour tortilla and it was even better! Very bright and intense flavors.  

Martha Stewart Member     Rating: Unrated       02/08/2011   I would chop the shrimp up in smaller pieces if serving it as a dip. This is a fabulous recipe and very healthy.  

Martha Stewart Member     Rating: Unrated       01/15/2008   looks like they corrected it. thanks.  

Martha Stewart Member     Rating: Unrated       01/13/2008   Is the Parmesan cheese a typo?

    Martha Stewart Member

    Rating: 2 stars 02/16/2019

I’m confused by this as ceviche is typically cooked in the citrus acid rather than cooking/ boiling it. I’m reluctant to cook the shrimp. I’ve done chopped shrimp (and scallops, et al) in just the citrus juice and it is fine. I’m thinking this is a disclaimer recipe to protect consumers from eating raw shellfish. I’m thinking that soaking the shrimp in the semi-cooled lime water is enough. Pshaw.

Rating: 2 stars

Rating: Unrated 01/23/2014

This was wonderful. I halved the recipe because there are only two of us, but I wish I’d made the whole thing. I used a fresh jalapeno instead of a serrano because we like spice, but otherwise I made it as-is. This is great with tortilla chips, but we also tried it wrapped in a homemade flour tortilla and it was even better! Very bright and intense flavors.

Rating: Unrated

Rating: Unrated 02/08/2011

I would chop the shrimp up in smaller pieces if serving it as a dip. This is a fabulous recipe and very healthy.

Rating: Unrated 01/15/2008

looks like they corrected it. thanks.

Rating: Unrated 01/13/2008

Is the Parmesan cheese a typo?

All Reviews for Shrimp and Avocado Ceviche

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Shrimp and Avocado Ceviche

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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