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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
More From Cooking Light
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
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
Preparation
- 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.
Smoky Shrimp and Avocado Seviche Recipe at a Glance
- COURSE: Appetizers, Hors d'Oeuvres
- CONVENIENCE: Make-Ahead, Portable/Picnic
- CUISINE: Mexican, Central/South American
- MAIN INGREDIENT: Shellfish
- DIETARY CONSIDERATION: Low Fat, Low Saturated Fat, Gluten-Free
- OCCASION: Summer
- PUBLICATION: Cooking Light
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