A Spicy Shrimp Ceviche Full of Summer Memories

By Liliana Moyano for Shine Latina

Avocado shrimp ceviche
Avocado shrimp ceviche

No matter what beach you visit in South America, you'll always find a random guy that comes to sell you fresh ceviche de camarones (or shrimp ceviche). This type of dish is pretty much an altered version of the classic shrimp cocktail, except that the shrimp gets bathed in loads of onions, tomatoes, ketchup, lime with a touch of cilantro. It is definitely the perfect snack to enjoy under the sun while drinking an iced cold beer.

My mother, who is an amazing cook, makes her own version of the shrimp ceviche and adds avocado to it. Avocado perfectly balances the acidity of the lime when combined with the shrimp and tomato flavors. Trying to figure out a creative way to serve her ceviche, she decided to use half of an avocado as the serving dish. It makes for a beautiful presentation, and you get to enjoy a slice of avocado with every bite. My uncle loves my Mom's ceviche, and every time he comes around she knows she has to prepare her famous version of this South American dish. Here's how she makes it...

Try this recipe with my arroz con coco Colombian style

Ingredients

Avocado shrimp ceviche
Avocado shrimp ceviche

(4 servings)
1 pound cooked shrimp, chilled
1 tomato, chopped
½ red onion, chopped
2 garlic cloves, minced
¾ cup ketchup
1 lime, juiced
½ teaspoon sea-salt
¼ bunch cilantro
2 avocados

Avocado shrimp ceviche
Avocado shrimp ceviche

Directions
In a bowl, combine the shrimp, tomato, onion, garlic and ketchup. Add the lime, sea-salt, and cilantro, and mix well. Cut the avocados in half, and remove the seed. Place them on a plate, and serve the shrimp mix right in the middle. Garnish with cilantro, and enjoy!


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