Gazpacho with Shrimp Ceviche and Avocado

By • June 25, 2011 • 2 Comments

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Author Notes: Every summer besides National Holidays we have two birthday parties, in July for our daughter and in August for our granddaughter.
I spend Friday and Saturday making all kinds of finger foods and desserts and then on Sunday, when I am all ready to celebrate but pretty tiered, I turn to an easy and in the same time satisfying dish like this chunky Gazpacho in combination with spicy shrimp, cool and creamy avocado.


Serves 8

For the Gazpacho

  • • 2 1/2 pounds ripe but firm meaty organic tomatoes
  • • 2 cups tomato juice (optional)
  • • 1/2 cup fresh lime juice
  • • 1 1/2 teaspoons Tabasco sauce
  • • 4 tablespoons best quality extra-virgin olive oil
  • • 2 teaspoons sea salt
  • • 2 bell peppers, diced into 1/4-inch pieces
  • • 1 bunch scallions, thinly sliced
  • • 1 large English cucumber, peeled in stripes, halved, seeded and diced into 1/4-inch pieces
  • • 1/2 cup fresh cilantro leaves, chopped
  • • 2 teaspoons ground coriander

For Shrimp Ceviche:

  • • 12 oz medium shrimps, peeled and deveined
  • • 2 large lemons, juiced
  • • 2 limes, juiced plus more for avocados
  • • 1whole serrano chile, diced small
  • • 2 Hass avocados, peeled and sliced into about 1/3-inch slices
  • • 1 tablespoon cilantro leaves
  • • 1 small red onion or shallot, small diced
  1. Make Shrimp Ceviche: Place shrimps in a medium glass or stainless steel bowl. Add lemon and lime juices and stir in the Serrano chile, onion and cilantro leaves. Cover the bowl and refrigerate for about 2 to 3 hours or until the shrimps turn a light pink color and are not translucent.
  2. Make Gazpacho: Cut in half, gently squeeze out the seeds and then dice 1/3 of all tomatoes, transfer to a large bowl. Add bell peppers, scallions, cucumber and coriander. Cover the bowl and place in refrigerator.
  3. In a blander puree remaining tomatoes until smooth, add lime juice, Tabasco sauce, salt, olive oil and tomato juice (if needed), blend until combined. Pour to a pitcher and chill until ready to serve (at list 1 hour and up to 6 hours).
  4. When ready to serve taste and adjust the seasonings. Ladle pureed Gazpacho to soup balls for each person, spoon the chunky mixture, lemon and lime marinade from Ceviche, and arrange a few shrimps and avocado slices on top. Squeeze a liberal amount of lime juice on top and sprinkle fresh cilantro leaves.

Tags: Crunchy, filling, light

Comments (2) Questions (0)


almost 3 years ago TheWimpyVegetarian

I love this use of shrimp ceviche with gazpacho! What a great idea!


almost 3 years ago Kukla

Thank you ChezSuzanne!
The shrimps and avocado makes it a hearty meal.