shrimp & avocado ceviche

shrimp ceviche

after several weeks of traveling non stop, my husband and i are home for a while and it feels great! i love having my kitchen and being able to cook dinner for us. inspired by my mother in law’s amazing ahi tuna, i decided to try making a shrimp ceviche of sorts. however,  in my version, the shrimp is cooked. this is a great dish to serve at a party or as an appetizer. it takes just a few minutes and will impress any guest. enjoy!

Ingredients (serves 2)

  • 1 cup sour cream.
  • 2-3 Serrano peppers with the seeds and insides removed, diced.
  • 1 avocado, halved and cubed.
  • lime juice.
  • few dashes of hot sauce (I used Sontava).
  • salt .
  • pepper.
  • 2-3 cups peeled, deveined shrimp (I used frozen baby shrimp).
  • taco seasoning.***
  • cilantro.
  • scallions.
  • tortilla chips.


***my homemade taco seasoning consists of chili powder, cumin, paprika, cayenne pepper, oregano, red pepper flakes, salt and pepper.



for the Serrano cream sauce:

  1. combine 1 cup sour cream, half of an avocado, few dashes of hot sauce, 1 diced Serrano pepper (seeds removed), pinch of salt, pinch of pepper and juice of one lime in a blender and blend until smooth. I use the ninja blender and love it!
  2. place in a squeeze/ squirt bottle and store in the refrigerator.

ps- we use this sauce on tacos, sandwiches, tostadas, etc. it’s delicious!!


for the shrimp ceviche:

  1. if the shrimp needs to be thawed, place in a strainer and run water over it for 2 minutes. it should be ready to use by then.
  2. in a small skillet, begin cooking the peeled, deveined and tailless baby shrimp in a teaspoon of olive oil. I used frozen shrimp because it is easy to store.
  3. after 1 minute, add a few teaspoons of the homemade taco seasoning to the shrimp. add several teaspoons of water and let the mixture simmer until some of the liquid has evaporated. (about 2-3 minutes)
  4. remove shrimp from the heat and let it cool down.
  5. in the meantime, take the other half of the avocado and cube it into small, bite size pieces. Add it to a bowl. to that bowl, add a teaspoon of chopped cilantro, 1 seeded and diced serrano pepper and about a handful of chopped scallions.
  6. when the shrimp has cooled, quarter each piece and toss into the avocado mix.
  7. next add several tablespoons of the Serrano cream sauce and stir.
  8. top with a drizzle of more sauce, a few more scallions and serve with tortilla chips.
shrimp & avocado ceviche

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