We went to Cabo a couple months ago, and ever since coming back, I’ve been dreaming about the fresh ceviche that we ate there every day on repeat. I decided it was time to bring the Cabo vibes home with this Shrimp & Avocado Ceviche, made with 7 super simple ingredients and no cooking required!
If you’re intimidated to make homemade ceviche, don’t be — it really couldn’t be easier! It’s all about chopping the ingredients the same size while your shrimp is cooking in the lime juice and then mixing it all together — that’s all there is to it! It’s super light and refreshing, a total crowd-pleaser, and so fun for summer. You can enjoy it on it’s own, or serve it with chips, as a tostada, or wrapped up in a jicama wrap — beyond delish! Pairs perfectly with a skinny paloma or marg by the pool 😉.
Ingredients
1 lb raw wild shrimp (peeled & deveined), cut into small pieces
Juice of 5 limes (a little over 1/2 cup fresh lime juice)
1 Persian cucumber, finely chopped
2 Roma tomatoes, finely chopped
1/2 white onion, finely chopped
1/4 cup chopped cilantro
1 avocado, cubed
1 tsp sea salt or to taste
Serves 4.
Instructions
- Place chopped shrimp into a bowl and pour the lime juice over the shrimp. Cover and place into the fridge for an hour.
- Remove the shrimp, then add the onion and salt, cover, and place back in the fridge for 5 more minutes.
- Add the remaining ingredients to the shrimp and mix everything until it’s well combined. Taste and season with additional salt if needed.
- Serve with your favorite healthy chips and guacamole. Store in the fridge for up to 48 hours. Enjoy!
Note: if you’d rather use cooked shrimp instead of waiting for the lime to cook the raw shrimp, you can easily just chop up the cooked shrimp, mix it with all of the other ingredients, and refrigerate until you’re ready to serve it.
Hope you love this recipe and it brings the vacation vibes into your kitchen this summer!
