Shrimp and Avocado Ceviche

Name: Shrimp and Avocado Ceviche
Ingredients: 4 limes; 2 pounds medium shrimp; 0.25 cup (about 3 limes total) freshly squeezed lime juice; 6 scallions, trimmed and finely chopped; 2 to 4 Serrano chiles, finely chopped; 0.25 cup cider vinegar; 2 teaspoons finely chopped fresh thyme; 1 teaspoon dried oregano, preferably Mexican; 2 large ripe avocados, peeled, pitted, and diced; 0.25 cup finely chopped fresh cilantro; 2 teaspoons salt; Tortilla chips, for serving

3.3

(77)

4 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

10

Avocado-shrimp ceviche is irresistiblewith chips.

Ingredients

4 limes
2 pounds medium shrimp
¼ cup (about 3 limes total) freshly squeezed lime juice
6 scallions, trimmed and finely chopped
2 to 4 Serrano chiles, finely chopped
¼ cup cider vinegar
2 teaspoons finely chopped fresh thyme
1 teaspoon dried oregano, preferably Mexican
2 large ripe avocados, peeled, pitted, and diced
¼ cup finely chopped fresh cilantro
2 teaspoons salt
Tortilla chips, for serving

Directions

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