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Avocado Shrimp Ceviche-Estillo Sarita

SUBMITTED BY: cafe luna Antigua PHOTO BY: Caroline C

"A tried and true ceviche recipe to be enjoyed for a Sunday brunch in our cafe. It is believed by most Latinos that the best time to eat ceviche is on a sunny day. Rainy days cause stomach cramps and nightmares. Of course most Latinos (especially my wife) can make a good ceviche blindfolded on any day rain or shine, in my opinion. Excellent for an appetizer in smaller portions or as a meal itself. Personally I enjoy this with an ice cold beer on the side."

PREP TIME	1 Hr 30 Min
READY IN	1 Hr 30 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 pounds large shrimp - peeled, deveined and chopped
3/4 cup fresh lime juice
5 roma (plum) tomatoes, diced
1 white onion, chopped
1/2 cup chopped fresh cilantro
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon hot pepper sauce
salt and pepper to taste
1 avocado - peeled, pitted and diced
2 (4 ounce) packets saltine crackers

READ REVIEWS (35)

DIRECTIONS

Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.
Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.

Wine Tip

Try with a California Sauvignon Blanc .

Learn how to neatly - and safely - cut an avocado with this video.

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REVIEWS

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Reviewed on Apr. 1, 2006 by Caroline C

I made this with mostly small cocktail shrimp, with four big guys on top. I also used my own hot sauce ('Bob's Habanero Hot Sauce - Liquid Fire' from this site). I served it in a martini glass, on a bed of Romaine leaves - looked pretty fancy! The combined flavors were definitely very good, but I thought it needed something more to truly give it the 'wow!' factor... maybe a little tequila? Anyway, this was great fun to make, and it certainly impressed Husband. Thanks!

5 users found this review helpful

Reviewed on Dec. 19, 2006 by FLEURDELISGRRL

Made this for a party. Turned out great!! I didn't actually 'cook' the shrimp in the lime juice. Just let it soak for a bit. I had pre-cooked frozen shrimp already available. This recipe makes TONS. I had lotsa leftovers, but they last a few days. Very tasty!!

4 users found this review helpful

Reviewed on Dec. 17, 2006 by debralcamp

This recipe is very good. BUT the shrimp to not cook in the lime juice in the amount of time specified in the recipe. The lime juice will cook the shrimp but you need to leave them in your fridge overnight. The recipe turns out great but don't get caught with uncooked seafood!

4 users found this review helpful

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Recipe Submitter:

cafe luna Antigua

	Cooking Level: Professional Home Town: Ottawa, Ontario, Canada Living In: Antigua, Sacatepéquez, Guatemala
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 664

Total Fat: 20g
Cholesterol: 345mg
Sodium: 1451mg
Total Carbs: 66.5g
Dietary Fiber: 6.3g
Protein: 54.7g

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