ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Smoky Shrimp and Avocado Seviche

Yield 10 servings (serving size: 1/2 cup seviche and about 8 chips)
Most seviche recipes call for marinating raw seafood in citrus juice, but this recipe starts with cooked shrimp. An ice bath quickly cools down the boiled shrimp to prevent overcooking. You can make this appetizer earlier in the day, but don't marinate it for more than four hours, as the citrus juice will start to affect the texture of the shrimp.

Ingredients

  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1 cup diced peeled avocado
  • 1/3 cup finely chopped red bell pepper
  • 1/3 cup finely chopped peeled jicama
  • 1/3 cup fresh lime juice
  • 1/4 cup finely chopped onion
  • 1/4 cup fresh orange juice
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon finely chopped canned chipotle chile in adobo sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 4 ounces baked tortilla chips

Nutrition Information

  • calories 152
  • caloriesfromfat 23 %
  • fat 3.9 g
  • satfat 0.6 g
  • monofat 1.7 g
  • polyfat 1 g
  • protein 15.1 g
  • carbohydrate 14.2 g
  • fiber 2 g
  • cholesterol 103 mg
  • iron 2.1 mg
  • sodium 317 mg
  • calcium 56 mg

How to Make It

  1. Cook shrimp in boiling water 2 minutes. Drain and plunge shrimp in ice water. Let stand 3 minutes; drain.

  2. Combine shrimp and remaining ingredients except chips in a large bowl, stirring well. Cover and chill up to 4 hours. Serve with chips.