Avocado Shrimp Ceviche Recipe

Shrimp: Fresh, peeled, and deveined shrimp are the star of this dish, providing a tender and succulent texture.

Avocados: These add a creamy and rich element to the ceviche, balancing the acidity of the lime juice.

Lime juice: Freshly squeezed lime juice 'cooks' the shrimp and adds a zesty, tangy flavor.

Tomatoes: Diced tomatoes contribute a juicy and slightly sweet contrast to the other ingredients.

Red onion: Finely chopped red onion adds a sharp, pungent flavor and a bit of crunch.

Jalapeño: Seeded and minced jalapeño provides a spicy kick to the ceviche.

Cilantro: Chopped cilantro adds a fresh, herbal note that complements the other flavors.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and depth to the ceviche.

When preparing shrimp for ceviche, ensure they are cut into uniform, bite-sized pieces to allow for even 'cooking' in the lime juice. This not only ensures a consistent texture but also enhances the overall presentation of the dish. Additionally, use freshly squeezed lime juice for the best flavor and to properly 'cook' the shrimp.

• shrimp - Substitute with scallops: Scallops have a similar texture and mild flavor, making them a great alternative in ceviche.

• shrimp - Substitute with firm white fish: Fish like cod or halibut can mimic the texture and absorb the flavors well.

• avocados - Substitute with mango: Mango adds a sweet and tangy flavor, providing a different but complementary taste profile.

• avocados - Substitute with cucumber: Cucumber offers a refreshing crunch and can balance the acidity of the lime juice.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor.

• lime juice - Substitute with grapefruit juice: Grapefruit juice adds a slightly bitter and tangy flavor, offering a unique twist.

• tomatoes - Substitute with red bell peppers: Red bell peppers add a sweet crunch and vibrant color.

• tomatoes - Substitute with cherry tomatoes: Cherry tomatoes offer a sweeter and juicier alternative.

• red onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor.

• red onion - Substitute with green onions: Green onions add a fresh and mild onion flavor.

• jalapeño - Substitute with serrano pepper: Serrano peppers are slightly hotter but offer a similar flavor profile.

• jalapeño - Substitute with poblano pepper: Poblano peppers are milder and add a smoky flavor.

• cilantro - Substitute with parsley: Parsley provides a fresh and slightly peppery flavor.

• cilantro - Substitute with basil: Basil adds a sweet and aromatic flavor, offering a different but interesting twist.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can enhance the overall taste.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick and can elevate the heat level.

• To store your avocado shrimp ceviche, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The ceviche can be stored for up to 2 days. Beyond this, the texture of the avocado and shrimp may start to degrade.
• If you need to store it for a longer period, freezing is an option. However, note that the texture of the avocado may change upon thawing.
• To freeze, transfer the ceviche to a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its freshness. The ceviche can be frozen for up to 1 month.
• When ready to use, thaw the ceviche in the refrigerator overnight. Avoid thawing at room temperature to prevent any risk of bacterial growth.
• Before serving, give the ceviche a gentle stir. You may need to add a bit more lime juice or cilantro to refresh the flavors.
• Keep in mind that while freezing is a viable option, the best flavor and texture are achieved when the ceviche is enjoyed fresh.

• Cold Method: The best way to enjoy leftover avocado shrimp ceviche is to serve it cold. Simply take it out of the refrigerator and let it sit at room temperature for about 10-15 minutes. This allows the flavors to meld together beautifully without compromising the texture of the avocado and shrimp.

• Microwave Method: If you prefer a slightly warmer ceviche, you can use the microwave. Place the ceviche in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Heat on low power for 15-20 seconds. Be cautious not to overheat, as this can make the shrimp rubbery and the avocado mushy.

• Stovetop Method: For a more controlled reheating, use a stovetop. Place the ceviche in a non-stick skillet over low heat. Stir gently and heat for about 1-2 minutes, just until it reaches your desired temperature. This method helps maintain the integrity of the shrimp and avocado.

• Water Bath Method: Fill a large bowl with warm water and place the container of ceviche (sealed) into the water. Let it sit for about 5 minutes. This gentle warming method ensures that the shrimp and avocado remain tender and flavorful.

• Room Temperature Method: If you have some time, let the ceviche sit out at room temperature for about 30 minutes. This method is ideal for maintaining the original texture and flavor of the avocado and shrimp.

Remember, the key to reheating avocado shrimp ceviche is to do it gently to preserve the delicate textures and vibrant flavors.

• Large mixing bowl: To combine the shrimp and lime juice, and later to mix all the ingredients together.

• Knife: To peel, devein, and cut the shrimp into bite-sized pieces, and to dice the avocados, tomatoes, and jalapeño.

• Cutting board: To provide a stable surface for cutting the shrimp, avocados, tomatoes, and jalapeño.

• Citrus juicer: To freshly squeeze the lime juice needed to 'cook' the shrimp.

• Measuring cups: To measure out the lime juice, diced tomatoes, and finely chopped red onion.

• Mixing spoon: To gently mix the ingredients together without mashing the avocados.

• Refrigerator: To chill the ceviche if you are not serving it immediately.

• Serving bowl: To present the ceviche attractively when serving.

Pre-prep ingredients: Dice the avocados, tomatoes, and red onion in advance and store them in airtight containers.

Use pre-cooked shrimp: Opt for pre-cooked, peeled, and deveined shrimp to skip the 'cooking' step.

Efficient lime juicing: Use a citrus juicer to quickly extract lime juice.

Batch chopping: Chop the cilantro and jalapeño together to save time.

Chill before serving: Prepare the ceviche a few hours ahead and let it chill in the refrigerator for enhanced flavors.