Imagine a refreshing dish that transports you to a sunny Mexican coastline with just one bite - our Shrimp Corn Avocado Ceviche is exactly that culinary magic! This vibrant, no-cook recipe combines succulent shrimp, sweet corn, and creamy avocados in a zesty lime marinade that "cooks" the seafood to perfection. Whether you're hosting a summer party or craving a light, flavorful meal, this ceviche will become your new obsession that's not just a dish, but a flavor adventure waiting to be discovered.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 pound shrimp (peeled and deveined)
- 1 cup corn (fresh or canned)
- 2 avocados (diced)
- 1/2 red onion (finely chopped)
- 1 jalapeño (seeded and chopped)
- 1/4 cup lime juice
- Salt and pepper to taste
Instructions
- Begin by preparing the shrimp. If using fresh shrimp, ensure they are peeled and deveined. If using frozen shrimp, thaw them completely under cold running water and then peel and devein if necessary.
- In a mixing bowl, combine the shrimp with the lime juice. The acidity of the lime juice will "cook" the shrimp, turning them opaque. Allow the shrimp to marinate in the lime juice for about 10-15 minutes.
- While the shrimp is marinating, prepare the other ingredients. If using fresh corn, you can cook it briefly in boiling water for about 2-3 minutes to soften it, then drain and let it cool. If using canned corn, simply drain and rinse it under cold water.
- Dice the avocados and add them to a large mixing bowl. Be careful not to mash them; you want them to remain in chunks for texture.
- Finely chop the red onion and add it to the bowl with the avocados. The onion adds a nice crunch and flavor to the ceviche.
- Seed and chop the jalapeño, adjusting the amount based on your heat preference. Add it to the bowl as well.
- Once the shrimp has marinated and turned opaque, drain any excess lime juice and add the shrimp to the mixing bowl with the other ingredients.
- Add the corn to the mixing bowl, and gently fold all the ingredients together, being careful not to mash the avocados.
- Season the ceviche with salt and pepper to taste. Start with a small amount, mix, and adjust as needed.
- Let the ceviche sit for about 5 minutes to allow the flavors to meld together before serving.
- Serve the shrimp corn avocado ceviche chilled. It can be enjoyed on its own or served with tortilla chips for dipping.
Tips
- Use the freshest shrimp possible - this makes a huge difference in taste and texture.
- Don't over-marinate the shrimp; 10-15 minutes is perfect to achieve that delicate "cooked" texture.
- Choose ripe but firm avocados to prevent mushing when mixing.
- For extra flavor, consider adding chopped cilantro or a splash of tequila to the marinade.
- Chill your ingredients beforehand for a more refreshing experience.
- If you prefer less heat, remove the jalapeño seeds completely or use a milder pepper.
- Serve immediately after preparing to maintain the optimal texture and freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 25g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 180mg
