Food & Cooking Recipes Appetizers Shrimp and Avocado Ceviche 3.3 (77) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print