Creamy Avocado & Shrimp Ceviche with Lime-Cilantro Dressing Recipe

Description:

Hey friend! Let's talk about a dish I've been obsessed with lately: Creamy Avocado & Shrimp Ceviche with Lime-Cilantro Dressing. It's basically a twist on classic ceviche, that vibrant South American dish. I always loved ceviche - the freshness, the zing, the way it just bursts with flavor. But I wanted to put my own spin on it, adding something creamy and a little unexpected. Avocado seemed like the perfect fit. It's rich and adds a luxurious texture that perfectly complements the firm shrimp and bright citrus. I imagined this dish being created in a coastal town in Peru, maybe a small fishing village where they had a bountiful harvest of avocados along with their usual seafood. Perhaps a chef, bored with the standard ceviche recipe, decided to experiment, adding mashed avocado for a richer mouthfeel. This is my version of that culinary happy accident! Ceviche itself is a testament to simple, fresh ingredients that shine without heavy cooking. The "cooking" is done through the acid in the lime juice, which "cooks" the shrimp. This method preserves the nutrients in the shrimp. Shrimp is packed with protein and omega-3 fatty acids, good for heart health. Avocados are superstars, brimming with healthy monounsaturated fats, fiber, and potassium. They also add a delightful creaminess without the need for heavy cream or butter, keeping the dish lighter and healthier. The cilantro adds a refreshing herbal touch, while the lime juice provides that essential tang. It is important to use the highest quality, freshest ingredients for the best results. The quality of the shrimp especially is paramount to the taste of this dish. This recipe is pretty quick to make – perfect for a weeknight meal – but it does need some chilling time to let the flavors really meld. It's a complete meal in itself, offering a satisfying balance of protein, healthy fats, and refreshing flavors. It’s perfect for a light lunch or a starter before a more substantial dinner. It’s also easily adaptable to dietary preferences; you could easily swap the shrimp for scallops or even firm white fish. So, are you ready to make some magic in the kitchen? Let’s get started!

Ingredients:

• - 1 pound large shrimp, peeled and deveined (I usually buy wild-caught, it tastes so much better, even if it costs slightly more)
• - 2 ripe but firm avocados, pitted and mashed (I always check for bruises, I like to use only perfect ones)
• - ½ cup fresh lime juice (about 4-5 limes, freshly squeezed is key!)
• - ¼ cup chopped fresh cilantro (I love that fresh, clean flavor; I never use dried)
• - 1 red jalapeño pepper, finely minced (remove seeds for less heat, or leave them in if you like it fiery!)
• - 1 small red onion, finely chopped (this adds a little bite, but you could omit if you don't like raw onions)
• - ½ cup chopped cherry tomatoes (I prefer the sweetness of cherry tomatoes)
• - ¼ cup cucumber, finely diced
• - 1 tablespoon olive oil (high-quality extra virgin, for that extra flavor boost)
• - Salt and freshly ground black pepper to taste (I use coarse sea salt and freshly ground black pepper; it's an absolute must-have)

Instructions:

1. 1. Prep the Shrimp: First, let's get those shrimp ready. Rinse them thoroughly under cold water. Pat them dry with paper towels to remove any excess moisture. Then cut them into bite-sized pieces. This is crucial, you want the shrimp to cook and absorb the lime juice evenly. Remember, we're "cooking" them with acid, not heat!
2. 2. Marinate the Shrimp: In a medium-sized bowl, combine the shrimp with the lime juice. Make sure all the shrimp pieces are coated with the juice. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes, or up to 30 minutes, until the shrimp turns opaque. I always set a timer so I don’t accidentally over-marinate them.
3. 3. Make the Avocado Mash: While the shrimp is marinating, let's prepare the avocado. Gently mash it with a fork until it's mostly smooth but still has some texture. Be careful not to over-mash it; you want some chunks left!
4. 4. Prepare the Dressing: In a separate small bowl, whisk together the chopped cilantro, minced jalapeño, and red onion. Add the olive oil, salt, and pepper. Taste and adjust seasoning as needed – it’s all about getting that perfect balance of flavors.
5. 5. Combine Everything: Once the shrimp is cooked, gently drain any excess lime juice. Add the shrimp to the mashed avocado. Gently fold in the lime-cilantro dressing, the chopped tomatoes, and cucumber. Be gentle, you don’t want to mush the avocado or tomatoes too much.
6. 6. Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least another 30 minutes to allow the flavors to meld. This step is important, trust me! The flavors deepen significantly as it chills. I usually let mine chill for at least an hour.
7. 7. Garnish (Optional): Before serving, you could garnish with extra cilantro and lime wedges. A sprinkling of chili flakes adds a nice touch of heat for those who dare!
8. 8. Taste Test: Now for the best part! Before serving, give the ceviche another taste test and adjust the seasoning if needed. It's always best to taste the dish before presenting it to your guests.
9. 9. Serving Suggestions: You can serve this ceviche in small bowls or even on crisp tortilla chips. It makes a perfect appetizer or a light, flavorful lunch.
10. 10. Leftovers (if any!): Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. If you have leftovers, I love adding it to a bed of quinoa or a salad. It's a fantastic way to stretch it into a bigger, more satisfying meal.