Citrus Rock Shrimp and California Avocado Ceviche

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Nutritional Highlights (per serving)

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13 g
Total Fat
4 g
Dietary Fiber
24 g
18 g
Total Carbs
 Citrus Rock Shrimp and California Avocado Ceviche

This delicious ceviche features a trio of citrus flavors – grapefruit, orange and lime – that pair perfectly with California Avocados and fresh shrimp.


Serves: 8
cups  rock shrimp, shelled
tsp.  minced habanero pepper, stem, seed and membrane removed
cup  pink grapefruit segments, skin and seeds removed
cup  orange segments, skin and seeds removed
1/4  cup  lime segments, skin removed
Tbsp.  balsamic vinegar (hibiscus vinegar, if available)
1/2  Tbsp.  natural sea salt
  ripe, Fresh California Avocados, seeded, peeled and cut in 1/2-inch chunks
1/4  cup  cilantro leaves
Tbsp.  crushed dried bananas

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. In a mixing bowl, mix together rock shrimp, habanero, grapefruit, orange and lime segments, hibiscus vinegar and sea salt. Let marinate for two hours. 
  2. Once shrimp has marinated for two hours, add avocado and cilantro leaves. 
  3. Serve in a chilled martini glass or clear glass bowl. Garnish with dried banana and serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2012, Kent Rathbun

Calories 280
Total Fat 13 g
Trans Fat 0 g
Saturated Fat 2.5 g
Unsaturated Fat 8 g
Polyunsaturated Fat 1.5 mg
Dietary Fiber 4 g
Protein 24 g
Total Carbs 18 g
Cholesterol 140 mg
Sodium 546 mg
Potassium 470 mg
Total Sugar 7 g

Vitamin A 502 IU; Vitamin C 33 mg; Calcium 23 mg; Iron 1 mg; Vitamin D 0 IU; Folate 82 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Total Fat 20%; Vitamin A 10%; Vitamin C 60%; Calcium 2%; Iron 6%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Kent Rathbun

Recipe created by chef Kent Rathbun for the California Avocado Commission.

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