Pinterest

1
Print

19
Save

8
Facebook

0
Email

0

Mexican Ceviche with Avocado

Name: Mexican Ceviche with Avocado
Prep time: 30 min
Total time: 2 h
Yield: 8
Cuisine: Mexican
Ingredients: 1 pound of peeled jumbo shrimp; Juice of 5 large lemons; 1/4 cup chopped fresh cilantro or try tomato and clam cocktail juice; 2 finely chopped white onions; 1 peeled and finely chopped cucumber; 1 seeded and chopped large tomato; 3 seeded and chopped fresh jalapeños; 1 bunch of radishes cut into thin pieces; 1/2 avocado; 2 cloves of fresh garlic; Crumbled up tortilla chips

0 Ratings

0 Comments

Prep 30 min
Total 2 hr 0 min
Servings 8

Mexican ceviche with avocado is a tasty dish that I enjoy with family and friends on the weekends. I love fish and seafood, and from the moment I tasted this ceviche it became one of my favorites. Nothing will remind you of fun times and the beach as enjoying a fresh and tasty ceviche with shrimp and avocado. Some folks add their own twist, depending on where they’re from. I like serving this in a Martini glass for a really nice presentation. I encourage you to try this at home. MORE+ LESS-

By Tablespoon Kitchens

Updated July 17, 2017

Ingredients

pound of peeled jumbo shrimp

Juice of 5 large lemons

1/4

cup chopped fresh cilantro or try tomato and clam cocktail juice

finely chopped white onions

peeled and finely chopped cucumber

seeded and chopped large tomato

seeded and chopped fresh jalapeños

bunch of radishes cut into thin pieces

1/2

avocado

cloves of fresh garlic

Crumbled up tortilla chips

Steps

Hide Images

1

Place the shrimp in a bowl (you can cut up the shrimp or leave them whole, depending on your preference.) Add the lemon, covering the shrimp completely. Cover and refrigerate for 30 minutes, or until opaque and slightly firm.
2

Mix together tomatoes, onions, cucumber, radishes and garlic. Gradually add the cilantro and jalapeños to your taste (the jalapeño will become stronger in the marinade). Add the tomato and clam juices to the desired consistency. Cover and refrigerate for 1 hour.
3

Serve cold with tortilla chips.