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Shrimp Avocado Ceviche****


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Rate this recipe 4.5/5 (19 Votes)


  • 2 lbs. large shrimp-peeled, deveined and chopped
  • 3/4 cup lime juice
  • 5 roma tomatoes, diced
  • 1 white onion
  • 1/2 cup chopped cilantro
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon ketchup
  • 1 teaspoon tabasco sauce
  • salt & pepper to taste
  • 1 avocado-diced
  • saltine crackers


Servings 4
Adapted from


Step 1

1. Place the shrimp and lime juice into a large bowl and stir to coat. Let stand for about 5 mins, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion and cilantro until coated with lime juice; cover and refrigerate for 1 hour.

2. Remove from the refrigerator , and mix in the worcestershire, ketchup, hot sauce, salt, pepper and avocado
*note-cooking the shrimp in boiling water for 1 minute and then plunging it in ice water gives the shrimp a more appealing texture, for those that may be leary of raw. Continue the recipe as written, starting with the lime juice.


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