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Avocado Shrimp Ceviche-Estillo Sarita
Prep
1 hr 30 mins
Cook
0 mins
Servings
4
Difficulty
Hard
This is my favorite ceviche recipe, passed down from my friend Sarita, and it's become a go to dish whenever I want something fresh and impressive without turning on the stove. The beauty of ceviche is that the lime juice does all the cooking for you, which means zero actual cooking time and minimal effort in the kitchen. Packed with omega 3 rich shrimp and creamy avocado, this dish is as nutritious as it is delicious. The combination of bright citrus, fresh cilantro, and just the right kick of heat makes every bite feel like a little celebration. Best of all, it comes together in about an hour and costs far less than ordering it at a restaurant.
Ella x
Ingredients
- 22 pounds large shrimp - peeled, deveined and chopped
- ¾ cup fresh lime juice¾ cup fresh lime juice
- 55 roma (plum) tomatoes, diced
- 11 white onion, chopped
- ½ cup chopped fresh cilantro½ cup chopped fresh cilantro
- 11 tablespoon worcestershire sauce
- 11 tablespoon ketchup
- 11 teaspoon hot pepper sauce, salt and pepper to taste
- 11 avocado - peeled, pitted and diced
- 1616 saltine crackers
Detail level
Instructions
- 1
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.
- 2
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.
- 3
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.
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