There is only one shellfish that my children and I all like: shrimp. Luckily, we live close enough to the Gulf Coast that we can find fresh shrimp fairly easily. I prefer to make this recipe with fresh shrimp. However, frozen shrimp works if there’s no fresh shrimp to be found.
Shrimp often gets a bad rap because of its cholesterol content. What rarely gets mentioned is shrimp’s omega-3 fatty acid content. The EPA and DHA contained in shrimp are especially important omega-3 fatty acids for cardiovascular and nervous system health. In addition, shrimp is an excellent source of the antioxidant mineral selenium.
My kids like to eat this with tortilla chips. I prefer to roll it in lettuce leaves to make a healthy shrimp ceviche wrap.
Shrimp ceviche with avocado
Total time
- 1 quart water
- 4 limes
- 2 pounds medium shrimp
- ¼ cup freshly squeezed lime juice
- 6 scallions, trimmed and finely chopped
- 2 jalapeno peppers, seeded and finely chopped
- ¼ cup cider vinegar
- ½ teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 large avocados, diced
- 2 teaspoons sea salt
- Pour 1 quart water into a large pot. Cut limes in half, juice them into the pot and toss in the limes. Bring to a boil, then turn off the heat. Let stand for 10 minutes, then return the mixture to a boil.
- Add shrimp to the pot. Once the water returns to a rolling boil, pour the mixture into a colander, discarding the liquid and the limes. Put the shrimp back in the pot, cover it and let it stand for 15 minutes. Then spread out shrimp on a baking sheet and let them cool enough to handle them.
- Peel and devein the shrimp and cut them into thirds.
- In a bowl, stir together cut shrimp, ¼ cup lime juice, scallions, jalapeno peppers, vinegar, thyme and oregano. Allow the mixture to stand at room temperature for 1 hour, stirring occasionally.
- When ready to serve, stir avocados and sea salt into shrimp mixture. Serve as a dip with tortilla chips or as a wrap in lettuce leaves.
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