Fresh Shrimp Ceviche Avocado Boats
A light and refreshing summer recipe featuring tender shrimp ceviche served in creamy avocado halves, perfect for quick and vibrant meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (marinating time)
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Mexican
Ingredients
Scale
- 1 pound fresh shrimp, peeled, deveined, and chopped into bite-sized pieces
- ½ cup fresh lime juice (about 120 ml)
- 2 large ripe avocados, halved and pitted
- ¼ cup red onion, finely diced (about 40g)
- 1 medium tomato, seeded and chopped
- 1 small jalapeño, deseeded and finely chopped (optional)
- 2 tablespoons fresh cilantro, chopped
- Sea salt, to taste
- Freshly cracked black pepper, to taste
- 1 tablespoon olive oil (optional)
- ½ small cucumber, peeled and diced (optional)
Instructions
- Rinse the shrimp under cold water and pat dry. Chop into roughly ½-inch pieces and place in a medium bowl.
- Pour fresh lime juice over the shrimp, ensuring they are fully submerged. Cover and refrigerate for 15 to 20 minutes until shrimp turn opaque and slightly firm.
- While shrimp marinates, finely dice red onion, tomato, jalapeño (if using), cucumber, and chop cilantro.
- Drain shrimp from excess lime juice, reserving about a tablespoon. Combine shrimp with chopped veggies and cilantro in a bowl. Add sea salt, black pepper, and olive oil if using. Stir gently to blend flavors.
- Slice avocados in half lengthwise, remove pits carefully, and scoop out a little flesh if needed to enlarge the cavity. Dice scooped flesh and fold back into ceviche if desired.
- Spoon shrimp ceviche mixture generously into each avocado half and arrange on serving plates.
- Optional: Garnish with extra cilantro leaves, a dash of smoked paprika, or thin sliced radishes.
Notes
Do not marinate shrimp longer than 20 minutes to avoid rubbery texture. Use ripe avocados for best results and serve immediately to prevent browning. A quick squeeze of lime on avocado halves before filling helps slow oxidation. Pre-cooked shrimp can be used but fresh is preferred. For vegetarian option, substitute shrimp with hearts of palm or oyster mushrooms marinated similarly.
Nutrition
- Serving Size: 1 avocado half fille
- Calories: 220
- Sugar: 2
- Sodium: 250
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 8
- Fiber: 6
- Protein: 18
Keywords: shrimp ceviche, avocado boats, summer recipe, light bites, seafood appetizer, fresh lime, cilantro, healthy snack