Mexican Ceviche with Avocado

mexican ceviche with avocado Lunch Mexican
Mexican Ceviche with Avocado
  • Prep 30 min
  • Total 2 hr 0 min
  • Ingredients 11
  • Servings 8

Mexican ceviche with avocado is a tasty dish that I enjoy with family and friends on the weekends. I love fish and seafood, and from the moment I tasted this ceviche it became one of my favorites. Nothing will remind you of fun times and the beach as enjoying a fresh and tasty ceviche with shrimp and avocado. Some folks add their own twist, depending on where they’re from. I like serving this in a Martini glass for a really nice presentation. I encourage you to try this at home. MORE + LESS -


pound of peeled jumbo shrimp
Juice of 5 large lemons
cup chopped fresh cilantro or try tomato and clam cocktail juice
finely chopped white onions
peeled and finely chopped cucumber
seeded and chopped large tomato
seeded and chopped fresh jalapeños
bunch of radishes cut into thin pieces
cloves of fresh garlic
Crumbled up tortilla chips


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  • 1
    Place the shrimp in a bowl (you can cut up the shrimp or leave them whole, depending on your preference.) Add the lemon, covering the shrimp completely. Cover and refrigerate for 30 minutes, or until opaque and slightly firm.
  • 2
    Mix together tomatoes, onions, cucumber, radishes and garlic. Gradually add the cilantro and jalapeños to your taste (the jalapeño will become stronger in the marinade). Add the tomato and clam juices to the desired consistency. Cover and refrigerate for 1 hour.
  • 3
    Serve cold with tortilla chips.

Nutrition Information

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