April 5, 2020
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Shrimp Ceviche with Avocado | Low-Carb + Keto

– Ceviche, ceviche, ceviche.
Y’all, I’m not sure if I’m gonna be able
to get rid of my Texas twang for this one.
(upbeat rhythmic music)
Do you want to know how
to make a ceviche recipe
that tastes just as good
as your favorite Mexican restaurants?
But maybe you’re a little intimidated
at the thought of preparing raw fish,
and have no idea where to start.
My name is London Brazil
from EvolvingTable.com
where I teach you how
to make nourishing meals
for your loved ones,
and today on the menu we’re going to be
whipping up a Mexican
shrimp ceviche with avocado.
If this sounds good to you,
come on in and let’s get started.
We’ll first start off with one pound
of peeled, de-veined,
and tail removed shrimp.
Take the raw shrimp and cook them in a pot
of boiling water for one to two minutes.
Wait until the shrimp begin to turn pink
and their tails curl,
just like this cute little guy here.
Once the shrimp have
cooled enough to the touch,
we’re gonna go ahead and cut
them into bite sized pieces.
(upbeat instrumental music)
Now, this looks like a hubby-sized bite,
and this looks like a me-sized bite.
Next, we’re gonna get some fresh juice
from a few limes, a
lemon, and then an orange.
If you don’t happen to have
all three of these on hand,
you can always substitute
one for the other,
but just know that the flavor profile
will be slightly affected.
Using a citrus juicer, squeeze
out 1/2 cup of lime juice,
or about five limes, two
tablespoons of lemon juice,
or one lemon, and 1/4 cup of orange juice,
a little less than one navel orange.
Combine all of the citrus juices
with the cut shrimp in a large bowl,
and then add two tablespoons of olive oil,
and 1/2 a teaspoon of salt.
While our shrimp are
marinating in the refrigerator,
let’s go ahead and prepare
all of those vegetables
that make this shrimp
ceviche recipe super-healthy,
gluten free, and low carb.
I went ahead and finely
diced 1/2 a cup of red onion.
Next, we’re going to finely dice
one or two jalapenos, depending
on the desired spice level.
If you opt for two jalapenos
and leave in the seeds,
you will definitely get
a spicier ceviche recipe.
And please make sure that you thoroughly,
thoroughly wash your hands and dry them
after handling all of those hot jalapenos,
because if you’ve ever touched your eye
after chopping up those, you
don’t want to do it, I promise.
So next up we’re gonna
chopping one cup of tomatoes
and one cup of cucumbers.
I like to use a vine-ripened
or a Roma tomato,
because they’re a beautiful, bright red,
and they’re normally full of flavor.
However, you can use
whatever kind of tomato
you happen to have on hand.
So we’ll finely dice up those tomatoes
and finely dice up those
seedless cucumbers.
Okay, I got the shrimp
from the refrigerator.
They’ve been marinating
for about 20 minutes.
Now it’s time to add in all of those
beautifully colored vegetables.
(gentle instrumental music)
Now mix well until everything
is totally combined,
and return the ceviche
back to the refrigerator
for at least 20 minutes, or overnight.
Okay, seriously, who
can wait an entire night
to eat a bowl of shrimp ceviche?
I know I can’t, so we’re
gonna cut this short
and I’m only waiting about 20 minutes.
The second to last step is
(speaking in foreign language).
Oh man, my eighth grade Spanish class
is actually coming back
to me a little bit here.
You’re gonna be adding one cup of avocado,
or about one large avocado
that has been finely diced.
(gasps) It’s super important that you wait
until just before serving
to add the avocado.
The avocado keeps that
nice, bright green color,
and that wonderfully, slightly firm,
but also soft texture.
And along with that avocado,
just before serving,
add in 1/2 a cup of
finely chopped cilantro.
This looks so, so good.
I went ahead and got a
big bowl of tortilla chips
because I know my hubby is about to
walk through that door,
and the first thing
he always wants is a big
bowl of corn tortilla chips.
So I’m gonna beat him to it, actually,
and go ahead and take a big bite
of this delicious shrimp ceviche recipe.
Mm, yeah.
Mm, mm, mm, mm, mm, mm, mm.
Just as good.
(upbeat instrumental music)
If you liked what you saw here today,
make sure you check out these other
healthy dip recipes, and don’t forget
to subscribe down below,
so you don’t miss
another nourishing recipe
to make for your loved ones.
See you again soon.

Randall Smitham



  1. Stephan Blake Posted on May 17, 2019 at 3:53 pm

    AVICII? SEEVEECHEE or siiveecii haha

  2. Belqui's Twist Posted on May 18, 2019 at 9:57 pm

    Yummy! I love this recipe!

  3. A Real Kitchn Posted on May 20, 2019 at 5:21 am

    Ha..I don't know how you pronounce it either..but it sure looks yum!!

  4. dazuoTV Posted on May 22, 2019 at 6:37 pm

    Shrimp Ceviche with Avocado looks very yummy !!! sub910 like12

  5. The Cozy Cook Posted on June 2, 2019 at 11:57 pm

    I love this! I love the shot of Cole eating it!!!

  6. Jenn Clarke Posted on August 26, 2019 at 12:39 am

    We made your recipe tonight. Came out so delicious. Thanks for sharing.