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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)
    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.


    • 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

    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 "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.