I don’t know why, but I’ve always assumed ceviche recipes would be very complicated. After all, we are talking about “cooking” fish in nothing but citrus juice.
Surely there had to be some secret to this that is something only hardcore chefs know how to do.
Turns out, it’s incredibly simple!! I attempted it for the first time last week, and my Shrimp Ceviche with Avocado turned out amazing. Even my super picky/critical/extremely difficult to please husband loved it.
The shrimp ceviche is so fresh, light, and the perfect Weight Watchers lunch idea for a hot summer day. I ate mine with my favorite Organic Reduced Fat Tortilla Chips, and it was the perfect meal.
Now that I see how amazingly easy it is to make ceviche, I’ll be making a LOT more of it in the future. Each serving is just 4 Points, but you can make it even lighter by skipping the avocado — though I cannot do that, as I have a serious infatuation with avocado.
Shrimp Ceviche Recipe with Avocado
- 2 lbs fresh - raw shrimp, peeled & deveined, tails off
- 4 Roma tomatoes - chopped
- 1 medium sized onion - finely chopped
- 1 avocado - diced
- 1 ½ cups fresh squeezed lime juice
- 4 garlic cloves - minced
- ½ cup cilantro - chopped
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp hot sauce
- Salt & pepper to taste
- Chop shrimp into small, bite sized pieces.
- In a large bowl, combine shrimp and lime juice. Let stand for about 30 minutes to let the juice “cook” the shrimp.
- Once shrimp turns pink, add the tomatoes, garlic, onion, ketchup, hot sauce, Worcestershire sauce, and cilantro. Mix to combine. Make sure juice is covering all ingredients.
- Cover with plastic wrap and refrigerate for at least another 30 minutes.
- When ready to serve, remove from refrigerator, season with salt and pepper. Spoon into individual serving bowls or and top with fresh avocado.