Smoky Shrimp and Avocado Seviche

Smoky Shrimp and Avocado Seviche Recipe
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.


10 servings (serving size: 1/2 cup seviche and about 8 chips)

Recipe from

Cooking Light

Nutritional 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


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


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

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

David Bonom,

Cooking Light

September 2005
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