Smoky Shrimp and Avocado Seviche

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.

Yield: 10 servings (serving size: 1/2 cup seviche and about 8 chips)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 152
  • Calories from fat: 23%
  • Fat: 3.9g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1g
  • Protein: 15.1g
  • Carbohydrate: 14.2g
  • Fiber: 2g
  • Cholesterol: 103mg
  • Iron: 2.1mg
  • Sodium: 317mg
  • Calcium: 56mg


  • 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


  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.
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