Avocado Shrimp Ceviche Estillo Sarita Recipes

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AVOCADO SHRIMP CEVICHE



Avocado Shrimp Ceviche image

Avocado Shrimp Ceviche is made with so many fresh ingredients and so easy to make! This is always a hit where it goes!

Provided by Alyssa Rivers

Time 10m

Number Of Ingredients 8

1 pound shrimp (uncooked and chopped)
1/2 cup fresh lime juice
2 roma tomatoes (chopped)
1/4 cup red onion (diced)
1 jalapeno pepper (chopped)
1/4 cup cilantro (chopped)
3 avocados (chopped)
salt and pepper to taste

Steps:

  • In a large bowl add the shrimp and lime juice. Let stand for 5 minutes until the shrimp turn opaque. The lime juice will cook the shrimp. Add the tomatoes, onion, jalapeno, and cilantro and toss with the lime juice. Cover and refrigerate for an hour.
  • Add the chopped avocados and toss right before serving and salt and pepper to taste.

Nutrition Facts : Calories 244 kcal, Carbohydrate 10 g, Protein 18 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 191 mg, Sodium 596 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving

AVOCADO SHRIMP CEVICHE-ESTILLO SARITA



Avocado Shrimp Ceviche-Estillo Sarita image

A tried and true ceviche recipe to be enjoyed for a Sunday brunch in our cafe. It is believed by most Latinos that the best time to eat ceviche is on a sunny day. Rainy days cause stomach cramps and nightmares. Of course most Latinos (especially my wife) can make a good ceviche blindfolded on any day rain or shine, in my opinion. Excellent for an appetizer in smaller portions or as a meal itself. Personally I enjoy this with an ice cold beer on the side.

Provided by Andre Racine

Categories     Appetizers and Snacks     Seafood     Ceviche Recipes

Time 1h30m

Yield 4

Number Of Ingredients 11

2 pounds large shrimp - peeled, deveined and chopped
¾ cup fresh lime juice
5 roma (plum) tomatoes, diced
1 white onion, chopped
½ cup chopped fresh cilantro
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon hot pepper sauce
salt and pepper to taste
1 avocado - peeled, pitted and diced
16 saltine crackers

Steps:

  • Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, 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.
  • Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.
  • Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.

Nutrition Facts : Calories 352.1 calories, Carbohydrate 24.3 g, Cholesterol 345.6 mg, Fat 10.9 g, Fiber 5.5 g, Protein 40.5 g, SaturatedFat 1.8 g, Sodium 690.7 mg, Sugar 5.7 g

AVOCADO SHRIMP CEVICHE-ESTILLO SARITA



Avocado Shrimp Ceviche-Estillo Sarita image

A tried and true ceviche recipe to be enjoyed for a Sunday brunch in our cafe. It is believed by most Latinos that the best time to eat ceviche is on a sunny day. Rainy days cause stomach cramps and nightmares. Of course most Latinos (especially my wife) can make a good ceviche blindfolded on any day rain or shine, in my opinion. Excellent for an appetizer in smaller portions or as a meal itself. Personally I enjoy this with an ice cold beer on the side.

Provided by Andre Racine

Categories     Ceviche

Time 1h30m

Yield 4

Number Of Ingredients 11

2 pounds large shrimp - peeled, deveined and chopped
¾ cup fresh lime juice
5 roma (plum) tomatoes, diced
1 white onion, chopped
½ cup chopped fresh cilantro
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon hot pepper sauce
salt and pepper to taste
1 avocado - peeled, pitted and diced
16 saltine crackers

Steps:

  • Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, 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.
  • Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.
  • Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.

Nutrition Facts : Calories 352.1 calories, Carbohydrate 24.3 g, Cholesterol 345.6 mg, Fat 10.9 g, Fiber 5.5 g, Protein 40.5 g, SaturatedFat 1.8 g, Sodium 690.7 mg, Sugar 5.7 g

AVOCADO SHRIMP CEVICHE RECIPE



Avocado Shrimp Ceviche Recipe image

Provided by á-274

Number Of Ingredients 11

2 pounds 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

Steps:

  • 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. Remove from the refrigerator , and mix in the worcestershire, ketchup, hot sauce, salt, pepper and avocado. Serve with saltine crackers.

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