Ceviche-Style Shrimp with Avocado Dip

Serves 8 servings
Prep time
Cook Time
2h 0m

This dish will convert people who don’t like shrimp to love it!

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  • 1/2 Cup
    lime juice
  • 1/2 Cup
    finely diced red onion
  • 1/4 Cup
    chopped cilantro
  • 2
    garlic cloves, finely minced
  • 1
    serrano chile, seeded and deveined, finely chopped
  • 2 Teaspoons
    olive oil
  • 1/2 Teaspoon
    sea salt
  • 1/4 Teaspoon
  • 1/4 Teaspoon
    dried oregano
  • 1 1/2 Pound
    shelled, deveined uncooked large shrimp
  • 1
    avocado, coursely chopped
  • 1/3 Cup
    sour cream
  • 2 Tablespoons
  • 1 Teaspoon
    lime juice
  • 1/4 Teaspoon
    sea salt


  1. Combine lime juice, red onion, cilantro, garlic, chili, olive oil, salt, pepper and oregano in a medium bowl.

  2. 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.

  3. Combine avocado, sour cream, mayonnaise, lime juice and salt in a food processor and blend until creamy and smooth.

  4. Drain shrimp and serve with avocado dip on the side.


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