Shrimp and Avocado Ceviche


Avocado-shrimp ceviche is irresistiblewith chips.


  • 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


  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.

Related Articles