Shrimp Ceviche Recipe with Corn and Avocado | Foodess.com
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Shrimp, Avocado and Corn Ceviche

A shrimp ceviche recipe with avocado, sweet corn, lime, and chile. It's bright and fresh and delicious. Serve with tortilla chips - it'll be devoured in minutes. 
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Appetizer
Cuisine: Peruvian
Servings: 4
Author: Jennifer Pallian BSc, RD

Ingredients

  • 12 oz shelled deveined shrimp
  • 2/3 cup cooked corn kernels I use frozen, it comes blanched and so it's ready to go
  • 1 jalapeno pepper minced
  • 2 tbsp minced red onion or shallot
  • 1 garlic clove minced
  • juice of 2 limes
  • 1 tsp coarse salt
  • 1 large ripe avocado diced
  • freshly ground black pepper
  • tortilla chips for serving

Instructions

  • Cook the shrimp in a pot of salted, boiling water until just opaque - about 3 minutes. Drain and run under cold water until cool.
  • Remove tails and coarsely chop. Place in a bowl along with remaining ingredients (except avocado) and toss to combine. Gently fold in avocado to keep it intact. Sprinkle with pepper and serve with tortilla chips.