Ceviche-Style Shrimp with Avocado Dip

ceviche style shrimp
ceviche style shrimp

Ceviche-Style Shrimp with Avocado Dip

This dish will convert people who don’t like shrimp to love it! Also, don't use pre-cooked shrimp. I tried it once and they turned out rubbery.
Prep Time 14 minutes
Course Appetizer
Servings 8 servings


  • 1/2 cup lime juice
  • 1/2 cup red onion finely diced
  • 1/4 cup cilantro chopped
  • 2 garlic cloves finely minced
  • 1 serrano chile seeded, finely chopped
  • 2 teaspoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 1 1/2 pounds large uncooked shrimp shelled & deveined
  • 1 avocado chopped
  • 1/3 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 teaspoon lime juice
  • 1/4 teaspoon kosher salt


  • Combine lime juice, red onion, cilantro, garlic, chili, olive oil, salt, pepper and oregano in a medium bowl.
  • Cook shrimp in large pot of boiling salted water 2 to 3 minutes or until pink; drain. Place in lime juice mixture; stir to coat. Refrigerate 1 1/2 to no more than 2 hours, stirring frequently.
  • Combine avocado, sour cream, mayonnaise, lime juice and salt in a food processor and blend until creamy and smooth.
  • Drain shrimp and serve with avocado dip on the side.


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