This Avocado Shrimp Salsa Recipe is a cross between a pico de gallo, guacamole and shrimp ceviche (but different since the shrimp are pre-cooked). Traditional Ceviche is made with raw shrimp that marinates for some time in the lime juice and the lime juice actually ‘cooks’ it from all the acidity, so you could do that, however we prefer the cooked route.
Avocado Shrimp Salsa Dip
Ingredients
- 1 lb raw shrimp peeled & deveined
- 1/4 tsp salt & black pepper
- 1 tbsp olive oil
- 3 medium limes juiced
- 2 medium avocados
- 1/2 english cucumber
- 3-4 roma tomatoes
- 1 small purple onion finely diced
- 1/2 cup fresh cilantro chopped
Instructions
- Season shrimp lightly with salt and pepper.
- Place a large skillet over medium high heat. Once the pan is hot, add 1 Tbsp olive oil.
- Add shrimp in a single layer and cook 3 minutes total, turning once halfway. Saute just until cooked through then remove from the pan.
- Transfer to cutting board, coarsely chop and place into a large mixing bowl.*If using any sized pre-cooked shrimp – rinse under cold water, pat dry with paper towels then chop.
- Squeeze the juice of 3 medium limes over the shrimp, stir and set aside to marinate while you prepare remaining salsa ingredients.
- Dice cucumber, tomato and avocado and add them to the mixing bowl with shrimp.
- Finely dice onion and chop 1/2 bunch of fresh cilantro.
- Add to the mixing bowl then stir together all of the ingredients until well combined and serve.
- We love this served with hot sauce and tortilla chips.
