SHRIMP AND AVOCADO CEVICHE

5 from 4 votes

Have you ever tried Shrimp and Avocado Ceviche Wraps? If not, you’re in for a treat! These babies are the perfect balance between zesty and creamy. They’re a breeze to put together, and I’m telling you, your taste buds are going to thank you. So, grab those ingredients, and let’s whip up this delightful shrimp and avocado ceviche dish!

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Prep Time 20

Total Time 1 20

Servings: 2 people

Course: Appetizer

Calories: 400

Ingredients Method Notes

Ingredients

FOR THAT DELICIOUS CEVICHE:

Shrimp peeled and cleaned: 8 ounces (227 grams), because shrimp is the star here!
Avocado: 1 big one 200 grams, the creamier, the better.
Lime Juice: 4 tablespoons 60 milliliters, for that citrusy zing.
Lemon Juice: 2 tablespoons 30 milliliters, can’t get enough of that tang.
Red Onion: ¼ cup finely chopped 40 grams, for a little crunch.
Cilantro: 2 tablespoons chopped 8 grams, for freshness.
Jalapeño: 1 minced (14 grams), add more if you dare!
Salt and Pepper: to taste but about ½ teaspoon (2.5 grams) salt and ¼ teaspoon (0.5 grams) pepper should do.

FOR WRAPPING IT ALL UP:

Large Lettuce Leaves: 4
Some garnishes like cherry tomatoes or corn, because who doesn’t love extras?

Method

HOW TO MAKE IT

Shrimp Time: Boil those shrimp for 2 minutes until pink. Drain ’em and set aside.
Flavor Magic: Mix shrimp with lime juice, lemon juice, onion, cilantro, jalapeño, salt, and pepper. Chill for an hour to let the flavors party together.
Avocado Love: Peel and dice that avocado, then fold it into the shrimp mix.
Wrap it Up: Scoop the shrimp and avocado ceviche into lettuce leaves. Garnish if you’re feeling fancy.
Eat Up: Dive into those shrimp and avocado ceviche wraps. Yum!

Notes

TIPS FROM THE KITCHEN

Fresh shrimp is key – frozen just doesn’t cut it.
Play with the jalapeño for your perfect spice level.
Patience! Let that ceviche marinate for the flavors to dance.
Add avocado last; nobody likes mushy avocado.