As the warm waves of June wash over San Diego, nothing complements a sunny beach day quite like a refreshing bowl of Avocado and Shrimp Ceviche. Known for its fresh, vibrant flavors, this dish is a staple in coastal cuisine, especially in the laid-back beach towns of San Diego. Today, I’ll share a delightful Gluten-Free version that’s perfect for any summer gathering or a simple, healthy meal at home.

San Diego’s culinary scene is a blend of Mexican influences and its own fresh catch, providing an abundance of inspiration for seafood lovers. One of my earliest memories of visiting San Diego is being greeted by the tantalizing aroma of freshly made ceviche at a local beach shack. It was there, under the shade of an umbrella, that I tasted my first spoonful of shrimp ceviche, bursting with flavors of citrus and the ocean.
This Gluten-Free Avocado and Shrimp Ceviche is not only a nod to those sun-soaked memories but also a perfect choice for health-conscious foodies. With ripe avocados, succulent shrimp, and a tangy citrus marinade, it’s a dish that’s as nutritious as it is delicious.
Ingredients:
500g fresh shrimp, peeled and deveined
3 ripe avocados, diced
1 large tomato, finely diced
1 small red onion, finely chopped
Juice of 4 limes
Juice of 1 orange
1/2 cup cilantro, chopped
1 jalapeño, seeded and finely chopped (optional)
Salt and pepper to taste

Instructions:
Prepare the Shrimp: Boil the shrimp in salted water for 2-3 minutes until they are pink and opaque. Remove from heat, cool, and then chop into half-inch pieces.
Marinate: In a large bowl, combine the chopped shrimp, lime juice, and orange juice. Let this marinate in the refrigerator for about 30 minutes to allow the flavors to meld together and the citrus to slightly "cook" the shrimp.
Add Fresh Ingredients: After marinating, add the diced avocado, tomato, red onion, cilantro, and jalapeño to the shrimp mixture. Toss gently to mix without breaking the avocado pieces.
Season: Add salt and pepper to taste. Adjust the seasoning by adding more lime juice or jalapeño according to your preference.
Chill: Let the ceviche chill in the refrigerator for at least one hour before serving to enhance the flavors.

This Gluten-Free Avocado and Shrimp Ceviche is more than just a dish; it’s a celebration of summer and the bountiful ocean. Serve it chilled with gluten-free tortilla chips or atop a crisp lettuce leaf for a delightful, light meal that encapsulates the essence of San Diego’s culinary delights.
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