Shrimp Ceviche Recipe with Avocado
Ingredients
- 2 lbs fresh - raw shrimp, peeled & deveined, tails off
- 4 Roma tomatoes - chopped
- 1 medium sized onion - finely chopped
- 1 avocado - diced
- 1 ½ cups fresh squeezed lime juice
- 4 garlic cloves - minced
- ½ cup cilantro - chopped
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp hot sauce
- Salt & pepper to taste
Instructions
- Chop shrimp into small, bite sized pieces.
- In a large bowl, combine shrimp and lime juice. Let stand for about 30 minutes to let the juice “cook” the shrimp.
- Once shrimp turns pink, add the tomatoes, garlic, onion, ketchup, hot sauce, Worcestershire sauce, and cilantro. Mix to combine. Make sure juice is covering all ingredients.
- Cover with plastic wrap and refrigerate for at least another 30 minutes.
- When ready to serve, remove from refrigerator, season with salt and pepper. Spoon into individual serving bowls or and top with fresh avocado.
Nutrition
Serving: 1 cupCalories: 178 kcal (9%)Carbohydrates: 5 g (2%)Protein: 24 g (48%)Fat: 5.5 g (8%)Fiber: 1 g (4%)