Recipe from my cookbook Avocado Obsession!

This cool, light, and refreshing Latin American–inspired favorite
offers a flavor explosion for your taste buds.

This ceviche, made with just a few simple ingredients like
zesty lime, buttery avocado, and juicy tomatoes,
makes a crowd-pleasing appetizer, lunch, or even a light dinner when
served on top of a salad or in a taco shell or wrap.

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Tangy Shrimp-and-Avocado Ceviche

Servings: 6-8

Author: lauren paige richeson

Prep time: 10 MinCook time: 5 MinInactive time: 50 MinTotal time: 1 H & 4 M

This cool, light, and refreshing Latin American–inspired favorite offers a flavor explosion for your taste buds. This ceviche, made with just a few simple ingredients like zesty lime, buttery avocado, and juicy tomatoes, makes a crowd-pleasing appetizer, lunch, or even a light dinner when served on top of a salad or in a taco shell or wrap.

Ingredients

1 pound raw jumbo shrimp, peeled and deveined
1 cup fresh lime juice
1/2 cup fresh orange juice
2 tablespoons olive oil
Sea salt
Freshly ground black pepper
1 large tomato
1 medium red onion
1 medium cucumber
1 jalapeño
1 medium avocado, pitted, peeled, and diced
1/2 cup fresh cilantro, chopped
1 lime, cut into wedges, for serving

Instructions

Bring a large pot of water to a boil. Add the shrimp and boil for 3 minutes, or until pink. Drain the shrimp into a colander. When cool enough to handle, dice and set aside.
In a large bowl, combine the lime juice, orange juice, oil, and shrimp. Season with salt and pepper. Stir to combine. Let the mixture marinate in the refrigerator for 30 minutes.
Meanwhile, finely dice the tomato, onion, cucumber, and jalapeño, and set aside until the shrimp is done marinating. If you’re not a fan of heat, seed and de-rib the jalapeño before dicing.
After 30 minutes, add the vegetables to the bowl with the shrimp. Return to the refrigerator for another 20 minutes. Just before serving, stir in the avocado and cilantro. Serve with lime wedges.