Smoky Shrimp and Avocado Seviche

Smoky Shrimp and Avocado Seviche
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  • 3 tablespoons chopped fresh cilantro
  • ¼ cup fresh orange juice
  • 1/3 cup finely chopped red bell pepper
  • 1 tablespoon finely chopped canned chipotle chile in adobo sauce
  • 1 ½ pounds medium shrimp, peeled and deveined
  • 4 ounces baked tortilla chips
  • 1 cup diced peeled avocado
  • + 5 more ingredients
    • 1/3 cup finely chopped peeled jicama
    • 1/3 cup fresh lime juice
    • ¼ cup finely chopped onion
    • ½ teaspoon sugar
    • ½ teaspoon salt

Cook shrimp in boiling water 2 minutes. Drain and plunge shrimp in ice water. Let stand 3 minutes; drain. Combine shrimp and remaining ingredients except chips in a large bowl, stirring well. Cover and chill up to 4 hours. Serve with chips.

View full recipe at My Recipes


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