Apr 23
2014

Tequila-Spiked Shrimp Ceviche Recipe with Avocado

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Kick of your Cinco de Mayo celebration with this fresh and booze-spiked shrimp ceviche. Thanks to California Avocados for sponsoring this post and helping me to share this recipe with you.
Tequila-Spiked Shrimp Ceviche Recipe with Avocado | cookincanuck.com #CincodeMayo #shrimp #avocado

Picture this. You’re stretched out on a chaise lounge by the pool, with a view of the crashing waves beyond. In your hand is some sort of fruity cocktail, which you slowly sip while soaking up the warm rays of the sun. Multi-tasking at its best. And then a plate of refreshing shrimp ceviche is delivered to you. Would it be wrong to say that it’s delivered by a handsome cabana who is NOT wearing a speedo? My fantasy, my cabana boy specifications.

Tequila-Spiked Shrimp Ceviche Recipe with Avocado | cookincanuck.com #CincodeMayo #shrimp #avocado

The ceviche (because really, that’s what this little fantasy is all about) is mixed in a citrus and tequila sauce, then gently tossed with tomatoes, cilantro and plenty of creamy avocado.

Tequila-Spiked Shrimp Ceviche Recipe with Avocado | cookincanuck.com #CincodeMayo #shrimp #avocado

Of course there is avocado. Is it really possible to celebrate Cinco de Mayo (that timing of my poolside dream) without avocado?

Two comments: “Now way!” and “Why would you want to?”

The growing season for California Avocados is here again. Really, I’ve been craving the creamy, heart-healthy fruit since we scooped out the last spoonful in October. So, now my mind is turning to Sweet Potato Hash with Creamy California Avocado Sauce and Black Bean Sliders with Creamy Avocado Sauce.

Tequila-Spiked Shrimp Ceviche Recipe with Avocado | cookincanuck.com #CincodeMayo #shrimp #avocado

If you’re planning a Cinco de Mayo celebration, my Kicked-Up Avocado Margaritas are must for sipping while enjoying this shrimp ceviche.

Traditional ceviche is made by “cooking” the shrimp in lime juice. The citric acid causes a reaction in that seafood that causes it to become opaque and firm, appearing to be cooked. However, I know that many people feel uncomfortable with seafood prepared this way, so I altered the approach slightly. The shrimp is blanched in boiling water for 1 minute, then marinated in lime juice (and tequila!) for 30 minutes.

Tequila-Spiked Shrimp Ceviche Recipe with Avocado | cookincanuck.com #CincodeMayo #shrimp #avocado

One note of caution…please do NOT blanch the shrimp for more than one minute. It will become tough and rubbery, which takes away from that gorgeous, tender texture of traditional ceviche.

Now, excuse me while I transport myself back to that seaside fantasy.

Other recipes for Cinco de Mayo:

Cinco de Mayo Recipes | cookincanuck.com #CincodeMayo
Cookin’ Canuck’s Kicked-Up Avocado Margarita for Cinco de Mayo
Cookin’ Canuck’s Mexican Slaw with Mango, Avocado & Cumin Dressing
I Wash, You Dry’s Carne Asada Nachos with Avocado & Pico de Gallo
Dine & Dish’s Bacon Avocado Tomato Pasta Salad with Avocado Ranch Dressing
A Southern Fairytale’s How to Best the Best Damn Guacamole Ever

Tequila-Spiked Shrimp Ceviche Recipe with Avocado

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 8

Serving Size: 1/4 cup

Calories per serving: 110 cal

Fat per serving: Total Fat 4.4g / Saturated Fat 0.7g

Tequila-Spiked Shrimp Ceviche Recipe with Avocado

Calories 110.6 / Total Fat 4.4g / Saturated Fat 0.7g / Cholesterol 86.1mg / Sodium 159.7mg / Total Carbohydrates 4.0g / Fiber 1.8g / Sugars 0.9g / Protein 12.2g / WW (Old Points) 2 / WW (Points+) 3

Ingredients

  • 1 lb. large shrimp, peeled & deveined
  • 1/4 cup fresh lime juice
  • 2 tbsp tequila
  • 2 Roma tomatoes, seeded & diced
  • 1 California avocado, diced
  • 1 jalapeno, seeded & diced
  • 2 tbsp minced cilantro
  • ¼ tsp salt

Instructions

  1. Fill a large bowl with ice water.
  2. Bring a large pot of water to a boil and add the shrimp. Cook for 1 minute, drain, then immediately plunge the shrimp into the ice water to stop them from cooking further.
  3. Cut the shrimp into ½-inch pieces and transfer to a medium bowl. Stir in the lime juice and tequila. Cover and refrigerate for 30 minutes.
  4. To the shrimp mixture, add the tomato, avocado, jalapeno, cilantro and salt. Stir gently to combine.
  5. Serve with tortilla chips or crackers.

Notes

From the kitchen of Cookin' Canuck | cookincanuck.com

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{ 13 comments… read them below or add one }

1 Taylor @ Food Faith Fitness April 23, 2014 at 4:36 am

When me and my hubs went to Mexico for our honeymoon, we discovered ceviche..and we became obsessed. I think that’s all we eat…but there may have been a few pina coladas in there :) I love your recipe with tequila! Pinned!

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2 Mimi @MimiAvocado April 23, 2014 at 9:39 am

Ooh…we’ll be trying this one for our small Cinco de Mayo celebration..just the two of us here at the ranch. Our California Hass avocados are just perfect right now…sharing your post on our California Avocados Direct FB page too!

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3 Norma | Allspice and Nutmeg April 23, 2014 at 10:40 am

I want this now! I tried ceviche once and loved it. This looks amazing. Thanks for the tip on blanching first.

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4 Amy @Very Culinary April 23, 2014 at 1:09 pm

Oh, I want!!

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5 Jeanie April 23, 2014 at 11:15 pm

Tequila-Shrimp-Avocado…kinda says it all!

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6 cheri April 23, 2014 at 11:29 pm

Hi Dara, this ceviche looks amazing, love the flavors!

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7 Christine from Cook the Story April 24, 2014 at 7:55 am

This recipe sounds amazing!

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8 Colleen (Souffle Bombay) April 24, 2014 at 3:38 pm

Love it! You are a genius…I make tequila shrimp salsa often but never thought to add in avocado…Yum!

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9 Kevin @ Closet Cooking April 24, 2014 at 4:41 pm

What a nice ceviche!

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10 Averie @ Averie Cooks April 26, 2014 at 9:09 am

Dara this is so pretty! pinned! Tequila in anything is a good thing :)

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11 sue/the view from great island April 27, 2014 at 5:37 pm

I totally with you on the speedo question ;), and the ceviche looks so refreshing — I love that you blanched the shrimp — that makes it perfect!

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12 Kirsten June 9, 2014 at 4:39 am

How wonderfully refreshing–I’m craving some even though it’s after Cinco de Mayo. This is great for a ‘it’s too hot to eat hot foods’ summer meal.

Thanks!

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13 Monica August 31, 2014 at 10:17 am

I have always cooked Ceviche the traditional way. Whether it is fish or shrimp, in 10 years, there has never been a problem. Of course, there have never been leftovers. This will be a great recipe if I am pressed for time.

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