Posh Journal

Shrimp Ceviche with Avocado

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Prep Time
5
 minutes
Cook Time
120
 minutes
Makes
8
 servings
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • Mission Thin and Crispy Tortilla Chips
  • 1

    pound cooked shrimp, peeled and cut into 1/2 inch pieces
  • 3

    fresh medium size limes, juiced
  • 3

    fresh medium-size lemons, juiced
  • 3

    fresh oranges juiced
  • 2

    serrano chili peppers thinly sliced, seeded
  • ¼

    teaspoon salt, to taste
  • ½

    cup finely chopped red onion
  • ½

    cup fresh chopped cilantro leaves
  • 1

    avocado diced
  • 1

    cup diced cucumber, peeled and seeded
  • 1

    cup diced tomatoes, seeded

INSTRUCTIONS


  • Step 1

    Soak the chopped red onion in cold salted water for about 5 minutes. Drain and rinse well.

  • Step 2

    In a glass mixing bowl, place cooked shrimp, lemon juice, lime juice, orange juice, serrano chili peppers, salt and red onion. Let it sit in the fridge for about 1-2 hours. About 15-20 minutes before serving, toss in some chopped cilantro, avocado, cucumber and tomatoes.

  • Step 3

    Serve and enjoy with Thin & Crispy Tortilla Chips.

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