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    Avocado Shrimp Ceviche (Gluten-Free)


    Jefferson Adams
    • This tasty fresh shrimp ceviche doubles as a delightful pico de gallo, and is sure sure to be a breakout star at your next food gathering.

    Avocado Shrimp Ceviche (Gluten-Free)
    Image Caption: Image: CC--Gary Stevens

    Celiac.com 07/28/2018 - What do you get when you cross pico de gallo, guacamole and shrimp? The answer is this fresh, delightful ceviche that can also be served as a fancy salsa, and is sure to be the breakout star for your next food gathering.

    Ingredients:

    • 1¼ pounds raw shrimp peeled and deveined
    • 4 medium limes, juiced
    • 2 medium/large avocados
    • ½ Persian cucumber
    • 4 medium fresh tomatoes
    • 1 small onion diced
    • ½ cup cilantro chopped
    • 1 tablespoon olive oil
    • ¼ tsp salt and black pepper, or to taste
    • Tortilla chips and gluten-free hot sauce of choice, as desired

    Directions:
    Season shrimp lightly with salt and pepper. 

    Place a large skillet over medium high heat. Once the pan is hot, add 1 tablespoon olive oil. Add shrimp in a single layer and sauté about 1½ minutes on each side. 

    When shrimp is cooked through, remove from the pan.

    Transfer shrimp to cutting board, coarsely chop and place into a large mixing bowl.

    Squeeze the lime juice over the shrimp, stir and set aside to marinate.

    As shrimp marinates, dice cucumber, tomato and avocado and add them to the mixing bowl with shrimp.

    Add dice onion and chopped fresh cilantro. 

    Gently stir everything together until well combined. 

    Serve in small bowls, with hot sauce and tortilla chips, as desired.


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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided health and medical content for Sharecare.com.

    Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book Dangerous Grains by James Braly, MD and Ron Hoggan, MA.

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    Jefferson Adams
    This easy ceviche is a staple just about anytime I have friends over for lunch or dinner. Recently, I've started baking my own chips while the shrimp marinates in the lime juice. Making tortilla chips is an easy, healthy alternative to fried, store-bought chips. You can control the heat in this dish by seeding the chilies, but I look for smaller peppers and keep the seeds.
    Ingredients:
    1 pound jumbo shrimp, peeled and deveined
    Juice from 3 limes
    1 tablespoon lime zest
    3 cloves garlic, minced
    1 cup red onion, diced
    1 cup tomatoes, diced
    1 cup cucumber, diced
    3 Serrano chilies, diced
    ½ cup cilantro, roughly chopped
    12 white corn tortillas
    Vegetable oil for brushing
    Salt to taste
    Directions:
    Cut shrimp in half and add to a medium glass bowl with lime juice, zest, and garlic. Toss until well coated and refrigerate for 30 minutes.
    Meanwhile, preheat oven to 350° F. Lightly brush tortillas with oil and cut each tortilla into 6 pieces. Arrange on a baking sheet and cook for 10 minutes. Turn once and bake for an additional 10 minutes. Lightly salt chips immediately after removing from the oven.
    Add onion, tomatoes, cucumber, chilies and cilantro to shrimp and salt to taste. Serve chilled with chips.


    Jefferson Adams
    Ceviche is one of my very favorite summertime dishes. It's one of those magical dishes where simple ingredients, simple preparation, and a bit of time combine to form a delicious, refreshing and memorable dish.
    Not only do I consider ceviche to be delicious and refreshing, I consider it to be lucky. That's because, back when I was single, I took the woman who would later become my wife out to a local Peruvian restaurant for ceviche on our first date. The place specializes in ceviche, and we ordered several kinds. And while I'd like to think that the charm that eventually won her over was mine alone, I still give some credit to the ceviche she found so delicious.
    I can't guarantee that this ceviche will help you land the partner of your dreams, but it certainly can't hurt your efforts. This recipe is easy to make, and delivers a delicious, mouth-watering ceviche that will make the people you share it with feel very special. And, who knows, maybe it will be the start of something big!
    Ingredients:
    ½ pound raw halibut, sea bass, or red snapper fillets ½ pound raw large shrimp or prawns ½ pound asparagus, fresh Juice of 3 lemons and 3-5 limes (enough to cover fish and shrimp) 3 limes (cut into wedges for serving) 2 small avocados (or 1 large), cubed 1 red bell pepper, julienned 1 medium red onion, finely chopped 1 jalapeño, seeded and finely chopped 4 tablespoons cilantro, chopped ½ teaspoon salt ½ teaspoon pepper Directions:
    In a large glass bowl or baking dish, dice the fish into ½-inch chunks.
    Clean, shell and dice shrimp into similar-sized chunks, and add to fish.
    Add lemon and lime juice. Mix well.
    Marinate fish and shrimp in the lemon and lime juice in the fridge overnight (this will cook the fish). Stir often.
    Pour off most of the lime juice, until the fish and shrimp are barely moist.
    Steam, blanche or lightly grill asparagus until it is cooked, but still crunchy. Cut into ½-inch pieces.
    Add asparagus and remaining ingredients, except avocado, to fish and shrimp. Mix well.
    For best results, mix a few hours before serving & chill in a refrigerator.
    Add avocado before serving, and mix well.
    Garnish with lime wedges and serve in chilled glass bowls or glasses.

    Jefferson Adams
    Celiac.com 05/25/2016 - Want to hit a home run at the next cookout? Mayonnaise is the key to this recipe, which delivers tasty, tangy golden shrimp that are sure to leave lots of empty plates, and plenty of thankful smiles.
    Ingredients:
    2 pounds uncooked medium shrimp, peeled and deveined ½ to 1 teaspoon Sri-Racha Rooster Sauce 1 cup mayonnaise 1 pinch garlic salt, and/or ground black pepper, to taste 1 lemon, cut into wedges Directions:
    Thread shrimp onto skewers.
    Heat outdoor grill for medium heat, and lightly oil the grate.
    Season both sides of shrimp with garlic salt and black pepper.
    Generously coat both sides of shrimp with mayonnaise and Sri-Racha mix.
    Cook shrimp on heated grill about 5 to 6 minutes on each side, until they are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown.
    Serve with lemon wedges.

    Jefferson Adams
    Avocado Shrimp Ceviche (Gluten-Free)
    Celiac.com 07/28/2018 - What do you get when you cross pico de gallo, guacamole and shrimp? The answer is this fresh, delightful ceviche that can also be served as a fancy salsa, and is sure to be the breakout star for your next food gathering.
    Ingredients:
    1¼ pounds raw shrimp peeled and deveined 4 medium limes, juiced 2 medium/large avocados ½ Persian cucumber 4 medium fresh tomatoes 1 small onion diced ½ cup cilantro chopped 1 tablespoon olive oil ¼ tsp salt and black pepper, or to taste Tortilla chips and gluten-free hot sauce of choice, as desired Directions:
    Season shrimp lightly with salt and pepper. 
    Place a large skillet over medium high heat. Once the pan is hot, add 1 tablespoon olive oil. Add shrimp in a single layer and sauté about 1½ minutes on each side. 
    When shrimp is cooked through, remove from the pan.
    Transfer shrimp to cutting board, coarsely chop and place into a large mixing bowl.
    Squeeze the lime juice over the shrimp, stir and set aside to marinate.
    As shrimp marinates, dice cucumber, tomato and avocado and add them to the mixing bowl with shrimp.
    Add dice onion and chopped fresh cilantro. 
    Gently stir everything together until well combined. 
    Serve in small bowls, with hot sauce and tortilla chips, as desired.

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