Shrimp Avocado Salsa (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 large avocados, chopped into bite-sized pieces
02 -
240 ml lime juice, freshly squeezed (about 6 limes)
03 -
450 g shrimp, diced and deveined (raw or precooked)
04 -
3 firm roma tomatoes, finely chopped
05 -
1 crisp cucumber, peeled and cubed
06 -
1 jalapeño, minced and seeds removed
07 -
15 g cilantro, finely minced (roughly 1/4 bunch)
08 -
1 medium red onion, chopped small
09 -
240 ml Clamato picante juice (optional for extra heat)
→ To Serve
10 -
Hot sauce like Cholula or Tabasco, to your liking
11 -
Tortilla chips or 16 crispy tostadas
# Instructions:
01 -
Run the thawed shrimp under cold tap water to rinse. Completely dry them by blotting with paper towels before chopping.
02 -
Cut shrimp into smaller pieces and place in a glass bowl. Juice lime into the bowl—about 240 ml. Stir it around, then cover and chill in the fridge. Let raw shrimp sit for an hour and a half to two hours until it turns opaque, stirring once midway. Precooked shrimp just needs 15 minutes.
03 -
While shrimp soaks up the lime, dice the cucumber, tomatoes, onion, avocado, jalapeño, and cilantro. A food chopper can make this easier.
04 -
Once the shrimp is done marinating, gently mix in the cucumber, tomatoes, onion, avocado, jalapeño, cilantro, and Clamato juice. Fold everything together until blended nicely.
05 -
Scoop the ceviche onto tostadas or serve with tortilla chips on the side. Offer hot sauce so everyone can add their own heat.
# Notes:
01 -
Precooked shrimp speeds things up by cutting down the marinating time.
02 -
Drying the shrimp properly before marinating helps keep the texture just right.
03 -
Cover and refrigerate any leftovers, and eat them within 2 days for freshness.
04 -
Calorie counts don’t include tostadas or chips.