Recipes Nugget Markets Signature Recipes
Avocado Shrimp Ceviche
- Prep time
- 15–20 minutes PT20M
- Cook time
- 3 hours PT3H
- Yield
- 4–6 servings
- Difficulty
Enjoy this bright and tangy shrimp ceviche with our Fresh to Market Stone Ground Corn Tortilla Chips for the perfect crunchy bite.
Ingredients
- 2½ pounds shrimp, peeled and deveined
- 1½ cups fresh lime juice
- 2 teaspoons kosher or sea salt
- 1 small habanero pepper, brunoise
- 8 radishes, sliced thin
- 5 mini cucumbers, sliced thin
- ½–1 large shallot, brunoise
- ½ cup chopped fresh cilantro, plus more for garnish
- 2 large avocados, sliced, for garnish
- Butter lettuce, for serving (optional)
- Fresh to Market Stone Ground Corn Tortilla Chips, for serving
Preparation
Rinse shrimp, pat dry, and chop into pieces. Transfer to a glass or plastic container, then add lime juice, salt, and habanero pepper. Refrigerate for at least 3 hours, stirring occasionally, to allow juices to thoroughly "cook" shrimp.
After 3 hours, check shrimp for color—the shrimp should go from being translucent to opaque. If they are not quite there, refrigerate for 1 more hour.
After shrimp have finished "cooking," stir in radish, cucumber, shallot, and cilantro. Taste and adjust seasoning if necessary. Transfer ceviche to a bowl lined with butter lettuce (optional) and garnish with sliced avocado and fresh cilantro.
Serve immediately with tortilla chips, or reserve in refrigerator for up to 1 hour.