This shrimp ceviche with avocado is fresh, light and delicious, perfect as an main dish or appetizer on summer days.
What´s the origen of ceviche?
Ceviche is a recipe that can be found throughout the Pacific Ocean coast in Latin America, so there are multiple versions of the recipe, its “supposed” origin and the reason for its name. For example, one theory is that it comes from the word “bait” which would be a way of calling very cheap and unprepared food, or “escabeche” since the fish is “cooked” in some citrus juice (usually lemon or lime) just as food is pickled in pickles.
But the theory that I like the most or at least makes me laugh the most is that when the English sailors arrived during the colony with their mouths destroyed by the sun and full of canker sores, the locals gave them ceviche and they exclaimed “son of a bitch” which led to “sonfabitch” and finally to ceviche, due to the burning caused by the lemon in the wounds.
Why I love this recipe?
I still don´t know someone who doesn´t like this delicious version of shrimp ceviche with avocado, it can also be prepared in advance (the time we must macerate it) and is very visually attractive, if we serve it in glasses it looks really beautiful, although in actually when this ceviche is in a glass it´s a shrimp cocktail.
In different countries the ceviche will be prepared differently, from the base fish to the dressings, this specific shrimp ceviche is not from any particular country, instead it´s like a mix of ceviches from several countries at the same time, since it has red onion for its softness as the Peruvian ceviches, avocado for the creamy touch, just like the Mexican ceviches , and it´s made with traditional lemon and cilantro to mimic the “ceviche flavor” that the Chilean versions have.
For me this is the perfect combination, I also like to add chopped pepper to give it a crunchy note.
Another important detail is that, as the shrimp that we´ll use to prepare it will be cooked, we can be much more “relaxed” with all the sanitary issues with which we have to be very careful when preparing for example a salmon ceviche, since they´re prepared with raw fish.
Storage and duration of shrimp ceviche with avocado:
Once our shrimp ceviche is ready, even if the shrimps are cooked, we must keep it refrigerated until the time to serve.
The recommended time of maceration is 2 hours, but if you prepare it about 6 hours before, the flavors mix much better than if you put the mayonnaise at the last minute, but the refrigerated ceviche gets “spoiled” quite quickly, in 24 hours the avocado will begin to turn brown, the shrimp will release too much juice, and the pepper will turn chewy, that’s why I don’t recommend storing it for more than 24 hours.
What is important is that we keep it in a covered container that is NOT metallic, glass is the best option, since it carries so much lemon it can react with some metals and change its flavor.
- I already said it, but try to avoid everything metallic (obviously the knife does not count) this recipe, having so much lemon, can change its flavor in contact with metal, the ideal is using glass containers, but plastic will also work ok.
- If you don´t like the onion very much, or it´s very strong or you are going to use some other type of onion, leave it soaking in water with plenty of salt for 5 minutes, then drain it well and use it, that way you´ll be able to soften it a lot.
- This is personal, but for me this recipe is much tastier if we use small shrimp, the smaller the better (and by the way they´re usually cheaper) Now if we´re going to prepare a shrimp cocktail (served in a glass), then it´s better to use medium shrimp, since they´re more colorful.
Which cocktails pair with shrimp ceviche with avocado:
The perfect pairing is any citrus cocktail such as pisco sour, some sparkling wine or white wine
Shrimp ceviche is very fresh and light, perfect for hot days and the best thing is that it is easy and quick to prepare.
- 1 lb of peeled and deveined shrimp
- 3 tablespoons olive oil
- 1 large red onion peeled and finely diced
- 1/2 red bell pepper finely diced
- 3 tablespoons lemon juice
- 1 large avocado peeled, cored, and diced
- 1 tablespoon finely chopped coriander
- 1/3 cup mayonnaise optional
- Salt and white pepper to taste
If the shrimp are raw, submerge them for 5 minutes in abundant boiling water for 5 minutes, or until they turn pink (the time may vary depending on the size of the shrimp). We style well. Reserve.
In a large bowl we put the shrimp, add the lemon juice and stir well.
Let stand 5 minutes.
Add the rest of the ingredients to the bowl, that is: purple onion, red pepper, avocado, cilantro, olive oil, mayonnaise and season with salt and pepper.
Stir very well and refrigerate for 2 hours, stirring occasionally so that the flavors are well impregnated.
We serve very cold and enjoy!
It is advisable to eat the ceviche the same day it is prepared and always keep it refrigerated.