Citizen Reporter
1 minute read
8 Oct 2019
12:25 pm

Recipe: Avocado shrimp ceviche

Citizen Reporter

For a refreshing update, this dish is served with a salsa made from creamy avocado, juicy tomato and tangy cilantro.

Avocado shrimp ceviche. Picture: Supplied

A lime-juice marinade “cooks” the raw shrimp in this classic ceviche.


500g large peeled and deveined shrimp (16-20 count), halved lengthwise and chopped
½ cup lime juice, divided
1 medium tomato, chopped
1 avocado, chopped
1 serrano chilli, seeded if desired, finely chopped
⅓ cup chopped fresh cilantro
¼ tsp salt


1. Combine shrimp and lime juice in a medium nonreactive bowl.

2. Refrigerate until opaque, 3 to 4 hours.

3. Using a slotted spoon, transfer the shrimp to a large bowl, reserving the lime juice.

4. Add tomato, avocado, chilli, cilantro and salt. Stir to combine.

5. Add 1 to 3 tablespoons of the reserved lime juice to taste.

Recipe supplied by Carolyn Casner for Eating Well

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