Shrimp and Avocado Ceviche in Endive Boats
Fresh shrimp cured in tangy lime juice creates the base for this vibrant ceviche, brightened with tomatoes, jalapeños, and cilantro. The addition of creamy avocado provides richness while crisp endive leaves serve as elegant edible boats. Perfect for entertaining or as a light appetizer, this no-cook dish showcases the clean, bright flavors of citrus-cured seafood. The 4-hour marinating time allows the acid to properly 'cook' the shrimp, resulting in tender, flavorful bites.
Ingredients
- 1 lb fresh shrimp, jumbo size, peeled and deveined
- 1 ¼ cups fresh lime juice
- 1 large tomato, chopped
- 1 jalapeños, seeded and mincedserrano peppers1:1heat
slightly spicier option
- 4 scallions, chopped, white and light green parts only
- ¼ cup cilantro leaves, chopped
- ¾ tsp kosher salt
- ½ tsp cracked black pepper
- 1 ripe avocado, chopped
- ½ lime
- 2 heads endive, leaves separatedbutter lettuce cups1:1presentationadds dairy
provides similar boat shape
Instructions
- 1
Chop shrimp into half-inch pieces
- 2
Combine shrimp and lime juice in a deep bowl, ensuring shrimp is completely covered and pieces float freely
- 3
Cover and refrigerate for 4 hours
- 4
Combine chopped tomato, jalapeños, scallions, cilantro, salt and pepper in a large bowl
- 5
Drain shrimp in a colander and add to vegetable mixture
- 6
Toss to combine well, then gently fold in chopped avocado
- 7
Squeeze lime over the mixture
- 8
Spoon 1-2 tablespoons of ceviche into endive leaves and serve
Tips
Ensure shrimp floats freely in lime juice for even marinating on all sides
Add avocado just before serving to prevent browning and maintain texture
Use a colander to thoroughly drain excess lime juice before mixing with vegetables
Good to Know
Refrigerate covered for up to 24 hours, though best served within 6 hours of preparation
Can marinate shrimp up to 6 hours in advance, add vegetables and avocado just before serving
Serve immediately on endive leaves or provide endive alongside for self-service
Common Mistakes
Don't over-marinate shrimp beyond 6 hours to avoid mushy texture
Add avocado last to prevent browning and maintain firm texture
Substitutions
provides similar boat shape
slightly spicier option
FAQ
Can I use frozen shrimp for this recipe?
Yes, but thaw completely and pat dry before using. Fresh shrimp will give better texture and flavor.
How long can I keep leftover ceviche?
Consume within 24 hours for best quality and food safety, storing covered in refrigerator.
What if I don't have endive leaves?
Use butter lettuce cups, tortilla chips, or serve in small bowls with crackers as alternatives.