Shrimp Ceviche served in a Avocado Shell

Avocados from Mexico sent me to NYC for the BlogHer12 conference.  It was a wonderful experience talking to people about what comes to mind when they hear the words “Avocados from Mexico” and “Abuelita.”  I had such a rip roaring time meeting bloggers I’ve known from the internet and meeting up with friends I only get to see every so often.  Connecting with my peers in person instead of a screen, hearing what they have to say first hand.  I learned.  I danced.  I ate and I socialized…. Isn’t that what conferences are all about?

The New York summer weather had me sweating up a storm, it was hotter than Hades. The humid hot air made me crave my Abuelita Yadira’s fresh Shrimp Ceviche.  She always made sure to chop up plenty of avocados into the tangy cool meal and if I was lucky, she would serve me in the avocado shells with a side of tostadas. The minute I got back to LA I had to make a batch of what comes to mind when I hear the words “Avocados from Mexico” and “Abuelita.”

Ingredients for Shrimp Ceviche:

1/2 – cup of lime juice

2 1/2 – cups of lemon juice

2 – pounds raw shrimp (deveined, peeled, and minced)

2 – cups minced tomatoes

1 – cup thinly sliced red onion

1 – cup minced cucumber

1/2 – cup green onion (chopped)

1/2 – cup cilantro leaves

1/2 – cup minced jalapeno

2 1/2 – cups Avocado chunks

salt and pepper to taste

2 – tablespoons Tapatio

1/2 – tablespoon garlic powder

pinch of oregano

In a large bowl juice lime and lemons. Then mince shrimp to 1/4 of an inch pieces. Add shrimp to lime, lemon juice, then cover bowl with plastic wrap and place in the fridge for a minimum of 3 hours or overnight.


In the meantime chop and mince the rest of the ingredients.

Then pour it into the shrimp lime lemon mixture.

Give it a good mix, and serve in a avocado shell or a bowl. I enjoy eating mine with a tostada and an extra squeeze of lime.

Disclosure: This is a sponsored post on behalf of Avocados from Mexico and Latina Bloggers Connect. The recipe is mine and my Abuelita’s and the opinions are my own!  Yes, and without a doubt #ILoveAvocados #AmoLosAguacates

All photos taken by: Nicole Presley and Mando Lopez
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19 Responses to Shrimp Ceviche served in a Avocado Shell

  1. Jennifer says:

    What a cool and refreshing-looking recipe. Is it better as a side dish, appetizer, or main course? Thanks!

    • Nicole says:

      I would eat it as a main course…. but that’s just me. Or I would make a big batch of it right before a bar-b-que and have it as an appetizer or side dish to my carne asada. Basically you can eat it any way you like. 🙂

  2. pattie says:

    I love avocados too! This dish was one of my favs before I stopped eating meat. Love it and the pictures are fantastic.

  3. YUM! This looks amazing & how inventive to serve in avocado shell.

    So great seeing you at BlogHer 😀

  4. Oh my! This looks like heaven!

  5. Rachel says:

    Yum! I love ceviche! Especially when it’s served in a whimsical way!

  6. Angelica Presley says:

    This looks like a perfect dish to prepare during the hot Bakersfield weather we are having this week. Yum!

  7. Sharlene says:

    I love ceviche but have never actually made it. This looks right up my alley.

  8. Love ceviche, actually my kids too! And love the presentation

  9. You take the best food photography pictures!

  10. So yummy!!! I want to try this asap! Love your recipes!!!

  11. Eliana says:

    you out did yourself with this one mamacita! looks and sounds absolutely incredible.

  12. Eva Smith says:

    Looks divine! Going to try out your recipe.

  13. Caryn B says:

    WOW I’m hungry…and I LOVE Avocados! Fabulous recipe and I like how you “plated” it in the avocado : )

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