If you’re looking for a lighter appetizer for your next gathering, shrimp is always a great bet. Except for those allergic to shrimp. But, you know, for everyone else: yay!
I was inspired to make this Shrimp and Avocado Ceviche by this Martha Stewart ceviche recipe. However, as much as I love Martha (love you, Miss Martha!), I just don’t have as much time to make her full recipes. And I’m not a fan of jalapeños. You can certainly add them if you do like them. But to replace the kick that jalapeños give, I substituted tequila.
Tequila is a totally valid substitute, right?
So I made these with pre-cooked, tail-on, frozen shrimp from Grocery Outlet (enter to win a $25 gift card here!) instead of fresh uncooked shrimp. This saves SO much time. You can save even more time by purchasing tail-off frozen shrimp, but I have found those bags to be at least a few dollars more expensive.
Take a couple of extra minutes (literally, it took me two minutes) to take the tails off on your own, and you save money.
I used Hass avocados that I also purchased at Grocery Outlet during the current 2 for $1 sale. However, I admittedly did NOT get ripe ones, and I think this dish would have tasted SO much better had the avocados been fully ready to be enjoyed. I should have checked them closer. So there’s a lesson: make sure your avocados are ready for action before adding them to this dish.
Serve these up either in a big bowl with tortilla chips on the side, or in individual servings with one or two tortilla chips.
Feel free to add onions, garlic, and jalapeños if you wish.
Ceviche-Style Tequila Shrimp
- 1 pound of large peeled, frozen, fully cooked tail-off shrimp
- 5 Tablespoons fresh lime juice + 1/4 teaspoon lime zest
- 2 Tablespoons tequila
- 2 avocados diced
- 2 Roma tomatoes seeded and diced
- 2 Tablespoons finely chopped cilantro
- 1/4 teaspoon salt
- Place frozen shrimp into a large bowl, cover with ice, and allow to thaw out at room temperature for 15 minutes or until fully thaw. Drain.
- Cut shrimp into 1/2 pieces.
- In a large bowl, combine shrimp, lime juice, lime zest, and tequila. Mix well. Cover and refrigerate for 30 minutes.
- Remove from the refrigerator and add avocados, tomatoes, cilantro and salt. Gently stir to combine ingredients.
- Garnish with cilantro. Serve with tortilla chips.
Thanks to Grocery Outlet for sponsoring this recipe development and allowing me to continue to bring fresh original content to this blog. As always, all opinions and photos are my own.