Shrimp and Avocado Ceviche

Avocado-shrimp ceviche is irresistible with chips.

  • Servings: 10
Shrimp and Avocado Ceviche

Source: Martha Stewart Living, July


  • 4 limes
  • 2 pounds medium shrimp
  • 1/4 cup (about 3 limes total) freshly squeezed lime juice
  • 6 scallions, trimmed and finely chopped
  • 2 to 4 Serrano chiles, finely chopped
  • 1/4 cup cider vinegar
  • 2 teaspoons finely chopped fresh thyme
  • 1 teaspoon dried oregano, preferably Mexican
  • 2 large ripe avocados, peeled, pitted, and diced
  • 1/4 cup finely chopped fresh cilantro
  • 2 teaspoons salt
  • Tortilla chips, for serving


  1. Fill a large pot with 1 quart water. Cut 4 limes in half, and squeeze their juice into pot; add lime halves. Bring to a boil, then turn off heat; let mixture steep about 10 minutes. Return to a boil.

  2. Add shrimp to pot. As soon as water returns to a rolling boil, pour shrimp mixture into a colander; discard cooking liquid and limes. Return shrimp to pot; cover, and let stand 15 minutes. Transfer shrimp to a baking sheet and spread them out; let stand until cool enough to handle.

  3. Peel and devein shrimp, and cut into thirds. Transfer to a medium bowl; stir in 1/4 cup lime juice and the scallions, chiles, vinegar, thyme, and oregano. Let stand at room temperature 1 hour, stirring occasionally.

  4. When ready to serve, stir avocados, cilantro, and salt into shrimp mixture. Serve with tortilla chips.


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