Ingredients
- 3 avocados cut in half, seeds removed
- ¾ pound peeled and deveined uncooked shrimp see note
- 6 limes juiced (about 1 cup lime juice)
- 1-2 serrano pepper thinly sliced (see note)
- 1 shallot thinly sliced (¼ cup)
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon olive oil
- ⅛ teaspoon Kosher salt
- ⅛ teaspoon ground black pepper
Instructions
- In a bowl, add prepped shrimp, sliced serrano peppers, sliced shallots, lime juice, and chopped cilantro. Stir to combine all the ingredients, ensuring the shrimp is fully submerged in the lime juice. Cover with wrap and refrigerate for 30 minutes. Shrimp will turn pink once fully "cooked".
- Preheat grill to high. Brush the avocado halves with olive oil and sprinkle with kosher salt and black pepper. Place avocados cut side down on the grill grates and grill for about 5 minutes, until grill marks form. Remove and allow to cool.
- Once avocados are grilled and ceviche is ready, spoon the ceviche into the grilled avocado halves. Ceviche is best served right away out of the refrigerator cold. To eat, make sure you scoop up some avocado with each bite of ceviche for the perfect bite!
Notes
Shrimp
- You can buy shrimp already peeled and deveined without tails, or you can remove them yourself. If peeling the shrimp, I find it easiest to remove the legs first, then peel the skin, and finally pinch at the very back of the tail to remove the meat from within.
- I used large shrimp and cut them into smaller pieces, but this recipe will also work with small shrimp left whole.
- You want to make sure the shrimp is fresh or defrosted safely to prevent any bacteria.
Serrano Peppers
- The best part is the heat from the serrano peppers, so don’t skip it! Remove the seeds to make it less spicy.
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