Avocado Shrimp Ceviche-Estillo Sarita Recipe - Allrecipes.com
Avocado Shrimp Ceviche-Estillo Sarita Recipe
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Avocado Shrimp Ceviche-Estillo Sarita
Watch how to make this Latin American favorite. See more
  • READY IN hrs

Avocado Shrimp Ceviche-Estillo Sarita

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    1 hr 30 mins
  • READY IN

    1 hr 30 mins

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 28, 2008

This is pretty much exactly how I make ceviche, except I add fresh minced garlic and I eat it with homemade tortilla chips instead of saltines. I usually marinate the raw shrimp in lime juice for about 30 minutes, add the remaining ingredients, and then let it sit another 30 minutes or so. I don't understand the reviews saying the shrimp never gets "cooked"-- maybe you need to add little more fresh lime juice? I think I use about 3/4 cup for only 1 lb of shrimp.

 
Most Helpful Critical Review
Mar 03, 2011

The taste of this is 5 star, but I am only giving it 3 becuase something is off in the recipe...it says that your shrimp should "cook" in 5 minutes. Mine took pretty much ALL day. Luckily I started this recipe first thing in the morning. As long as you do that you should be OK! Oh, and instead of mixing the avocado in, I served the ceviche in avocado halves. YUM!

 
Jul 03, 2008

This is great with a little tweaking. Instead of the ketchup use coctail sauce. Add three times as much hot sauce,worshtishire, salt and pepper to your liking. To cut down on time add lime juice to already cooked shrimp each chopped in half. The lime juice is great for taste but I agree it didnt cook the raw shrimp well. Just use cooked shrimp. I double the cilantro as well for added flavor and please don't eat these with saltines!!!! Buy a big bag of lime flavored tortilla chips and serve in chilled martini glasses with chips stuck in the ceviche. Classic and tastey.

 
Dec 17, 2006

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!

 
Aug 04, 2007

This is AWESOME! I doubled the batch for a family party and it was gone before I turned around. I let the shrimp cook in the lime overnight, added the other ingredients in the morning and served it in the afternoon. I served it with hotsauce on the side for anyone that wanted to spice it up and scoop-type tortilla chips. Definitely one of my favorites from this website and very pretty to serve.

 
Aug 19, 2006

My husband said this was the BEST ceviche he's ever eaten. The only thing I did different was add about 4 tablespoons of chopped jalapeno since we prefer food extra spicy.

 
Mar 07, 2007

I made this recipe to go along with my favorite Spanish Alborino for a recent wine tasting party. I halved the recipe and followed the ingredients exactly and it was plenty for a group of 8 people as one of many tapas. The only thing I did differently was throw the shrimp in a pot of boiling water for seconds and then into an ice bath before drying them off and mixing with the lime juice. I am always wary of seafood I get from the supermarket so I wanted to cook them a little bit first before serving them to other people. The flavors in this recipe are great. I had the opportunity to attend a lunch and learn with the chef Rick Baylis and this Ceviche is just as good as the Ceviche he served as a first course. Thank you for such an easy and delicious recipe.

 
May 13, 2007

Superb. I used half lemon juice, half lime and quartered jumbo tiger shrimp. I let it sit for 15+ mins while cutting up the vegetables. I added 2 chopped jalapenos and cocktail sauce the the ketchup blend and served it with small quesadillas instead of crackers to make a meal of it. The picky husband now says he won't eat shrimp salad from the restaurant again, as this one surpassed it. Thanks so much for the recipe.

 

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Nutrition

  • Calories
  • 352 kcal
  • 18%
  • Carbohydrates
  • 24.3 g
  • 8%
  • Cholesterol
  • 346 mg
  • 115%
  • Fat
  • 10.9 g
  • 17%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 40.5 g
  • 81%
  • Sodium
  • 749 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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