Best Prawn And Hass Avocado Ceviche Recipes

SHRIMP CEVICHE WITH AVOCADO

Shrimp Ceviche With Avocado image

My son-in-law makes this wonderful ceviche for us every Christmas and New Years, and for the 4th of July too! Everyone loves it! Serve the ceviche well-chilled in small plastic cups or chilled cocktail glasses (I suggest placing the bowl of ceviche within a larger bowl full of ice to keep it icy cold), along with tostadas chips or tortilla scoops and some chili sauce on the side. Very delicious and refreshing! Note: amounts are approximate-- feel free to adjust measurements to suit your own tastes. Cook time is chill time.

Provided by BecR2400

Categories European

Time 1h

Yield 12 serving(s)

Number Of Ingredients 18

Ingredients

2 lbs partially defrosted cooked tailless large shrimp, cut into 1-inch bite sized chunks
1 cup lump crabmeat, picked over (optional)
1 fresh lemon, juice of
salt, to taste
black pepper, to taste
3 medium cucumbers, peeled and roughly diced
1 stalk celery, chopped
1 medium onion, diced
1 bunch cilantro, chopped
1 bunch green onion, chopped
4 medium firm tomatoes, diced (preferably on-the-vine)
3 fresh limes, juice of
1 fresh lemon, juice of
garlic powder, to taste
lemon pepper, to taste
3 -4 medium firm avocados, diced
chili or seafood cocktail sauce, optional to serve
lime tostadas chips or Tostitos Scoops, to serve

Steps:

In a medium bowl, mix together the chunks of shrimp (and crab if using) and the juice of one lemon; season to taste with salt and black pepper. Set aside and chill (in the refrigerator or on ice) for 30 minutes to 1 hour.
Meanwhile, prepare the ceviche by combining all the ingredients (add the avocados last, just before serving) in a large bowl with ice water, stirring well to combine. Drain well; fold in the shrimp, and season to taste with garlic powder and lemon pepper.
Keep well chilled (preferably on ice) until serving time.
Serve with tortilla chips and optional chili sauce.
Ceviche must be served well-chilled, and is best served on the same day it is made.

Nutrition Facts : Calories 165.9, Fat 8.4, SaturatedFat 1.2, Cholesterol 95.5, Sodium 442.2, Carbohydrate 12.8, Fiber 5.2, Sugar 3.6, Protein 12.7

BC SPOT PRAWN CEVICHE

BC Spot Prawn Ceviche image

Make and share this BC Spot Prawn Ceviche recipe from Food.com.

Provided by Chuck Hughes

Categories Lime

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb (2 to 3 dozen) ultra-fresh bc spot prawns, peeled and diced (see Cook's Note)
3 -4 tablespoons olive oil
3 tablespoons chopped chives or 3 tablespoons scallions
1 tablespoon fine sea salt, plus more if needed
1 tablespoon roughly ground fresh black pepper, plus more if needed
3 limes or 2 lemons, juice of, plus more if needed
1 jalapeno, finely diced (about 2 tablespoons) or 1 tablespoon dried red pepper flakes
1 small yellow bell pepper, halved, seeded, white fibers removed and diced
1/2 English cucumber, diced
1/2 small shallot, finely chopped
3 tablespoons coconut milk (optional)
1 Hass avocado, halved, pitted and peeled
fine sea salt
roughly ground fresh black pepper
1 lime or lemon, halved

Steps:

For the ceviche:.
Add the prawns, olive oil, chives, salt, pepper, lime juice, jalapenos, bell peppers, cucumbers, shallots and coconut milk if using to a large bowl and toss to combine. Let marinate until the prawns are pale and firm to the touch, 5 to 10 minutes. Season to taste with more sea salt, pepper and lime juice if needed.
For the avocado:.
Place the avocado halves in a small bowl and lightly smash. Sprinkle with sea salt, black pepper and a squeeze of lime or lemon juice.
Turn the ceviche out onto a large platter or place in a large bowl next to the avocado. Serve family-style, with wontons, chips, crackers or wafers.
Serving suggestions: crispy wontons, corn chips, crackers or wafers (make sure they are simply flavored so the flavor of the BC Spot Prawns comes through).
Cook's Note:.
The BC Spot Prawn season starts in May and runs through June; frozen BC Spot Prawns are available year-round. Halibut, scallops or albacore tuna can all be used in place of BC Spot Prawns.

Nutrition Facts : Calories 261.5, Fat 16.9, SaturatedFat 2.3, Cholesterol 142.9, Sodium 2383.1, Carbohydrate 13.2, Fiber 3.9, Sugar 2.2, Protein 17.3

AVOCADO SHRIMP CEVICHE-ESTILLO SARITA

Avocado Shrimp Ceviche-Estillo Sarita image

A tried and true ceviche recipe to be enjoyed for a Sunday brunch in our cafe. It is believed by most Latinos that the best time to eat ceviche is on a sunny day. Rainy days cause stomach cramps and nightmares. Of course most Latinos (especially my wife) can make a good ceviche blindfolded on any day rain or shine, in my opinion. Excellent for an appetizer in smaller portions or as a meal itself. Personally I enjoy this with an ice cold beer on the side.

Provided by Andre Racine

Categories Appetizers and Snacks Seafood Ceviche Recipes

Time 1h30m

Yield 4

Number Of Ingredients 11

Ingredients

2 pounds large shrimp - peeled, deveined and chopped
¾ cup fresh lime juice
5 roma (plum) tomatoes, diced
1 white onion, chopped
½ cup chopped fresh cilantro
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon hot pepper sauce
salt and pepper to taste
1 avocado - peeled, pitted and diced
16 saltine crackers

Steps:

Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.
Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.

Nutrition Facts : Calories 352.1 calories, Carbohydrate 24.3 g, Cholesterol 345.6 mg, Fat 10.9 g, Fiber 5.5 g, Protein 40.5 g, SaturatedFat 1.8 g, Sodium 690.7 mg, Sugar 5.7 g