Avocado and Shrimp 'Ceviche'
Avocado and Shrimp Ceviche with Papaya is a delicious and light summer meal. A great addition to any picnic or summer gathering.
Hi from San Sebastian, Spain!
I'm not sure what to say other than I'm in love with this beach town. Everything here is magical. The beach is drenched in sunlight and warmth, while the ocean is a deep blue that I just can't pull myself away from. And it only seems fitting that this is the place where I share a fresh seafood dish. This is quite possibly my favorite recipe on the blog. It's simple, utterly delicious and reminds me of the best of times, summer. Papaya, avocado and shrimp make for an unexpected light summer meal. I truly hope you guys love this one as much as I do.
See you soon!
Serves: 3 ( 1 avocado each)
Prep Time: 10 minutes | Cook Time: 10 minutes
Ingredients for the Avocado and Papaya Ceviche:
- 1 ripe papaya
- 3 avocados
- 1 big handful cilantro
- 1 small red onion (half for the ceviche and half for cooking the shrimp)
- 12 pieces of fresh shrimp (washed, deveined, and with tails removed)
- juice of one small lemon or lime
- olive oil
- sea salt
Start by cutting the papaya in half from the top down, vertically. Then scoop and discard the inner seeds. Now scoop out the flesh of the papaya (discard the outer skin). Lay the papaya on a cutting board and cut the papaya into bite-size cubes. In a small mixing bowl, add the cubed papaya, roughly chopped cilantro, 1/2 of the red onion (thinly sliced and diced), pinch of sea salt, and lemon/lime juice.
Set this aside as you cook the shrimp. In a saucepan over medium heat, warm the olive oil and toss in the remaining roughly chopped red onion. After the onions have softened (about 3-5 minutes), add the shrimp and sprinkle with sea salt. Let the shrimp cook on one side for 2-3 minutes and then flip and cook the other side for 2-3 minutes, until the skin turns pink on both sides. Now chop the shrimp into bite-size cubes and toss them into the papaya ceviche.
Now cut your avocado in half, scoop out the pit and remove a small portion of the avocado flesh from the center (store for later or toss into the ceviche) -- we’re trying to make a small hole for the ceviche. Now dollop the shrimp ceviche into the avocado and enjoy!
What do you think?
What are your thoughts on 'ceviche'? Have you tried adding fruit to your salsas or ceviches before? I love the freshness it offers with each bite.
And if you give this recipe a try let me know how it goes! Leave a comment and tell me what you think. Your notes always help me improve the recipes and articles for you. I appreciate hearing what you guys would like to see more of - more recipes, lifestyle posts, photography advice - shoot me a message so I can get started!
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Lots of love from the west coast,