Sometimes your taste buds need a little getaway, even if there is no vacation in sight! Peach Avocado Shrimp Salad with Ancho Honey Chia Dressing is inspired by ceviche enjoyed on a past tropical vacay, but updated with my own Texas touches. 
Perfect for a light lunch or a party dip, this no-cook shrimp recipe is delightfully refreshing for warm days or when you just need a reminder that summer is just really a state of mind!
As I mentioned, this no-cook shrimp recipe is my riff on ceviche enjoyed south-of-the-border. Ceviche is typically raw fish or seafood that has been “cured” and made ready for no-cook consumption by marinating in citrus juice. Often, however, shrimp ceviche uses cooked shrimp and that’s what I’m doing here . . . and why I’m calling this avocado shrimp ceviche a “salad.” I just pull out frozen wild gulf shrimp that are pre-cooked, peeled and de-veined. All the dirty work is done for me, and all I need to do is thaw in cool water, pat dry and chop up.
Speaking of chopping, this peach avocado shrimp salad also uses chopped peaches (mango might be more traditional, but I sure do love me some Texas Hill Country peaches) and chopped avocado. Pro tip: Choose an avocado that is ripe, but not too soft to the touch. Then, to reduce mess, simply “chop” inside the avocado skin by scoring the flesh, but not cutting through the skin. Then simply pop out into the bowl!
The dressing for this avocado peach shrimp salad is simple and satisfying with just a bit of sweet heat. I shake up Ancho Honey Chia Dressing in a little glass jar –lime juice, oil, apple cider vinegar, Ancho chile powder (can substitute chipotle chile), honey and chia seeds! I love to add the chia seeds for the texture and also a boost of fiber!
Peach Avocado Shrimp Salad may be divvied up and layered into four canning jars or ramekins for serving individually (or for meal prep).
Or, gently stir up everything in a bowl and serve this tropical shrimp salad family style as a “dip” with your favorite chips – like tortilla chips or plantain chips (I like the ones from Artisan Tropic).
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A light dinner or refreshing lunch, this no-cook shrimp recipes delights with avocado, peaches and salty crumbled queso fresco. The sweet-spicy dressing is the perfect complement for this ceviche style recipe that can be served individually as a salad or in a single bowl as a party dip or appetizer with plantain chips.
- 8 ounces frozen pre-cooked small shrimp (no tail and deveined), thawed
- 1 extra-large peach - pitted and chopped – or two medium
- 1 large avocado
- 4 ounces queso fresco fresh Mexican cheese, crumbled
- 2 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Ancho chile powder or can substitute chipotle chile powder
- 2 tablespoons honey
- 2 teaspoons chia seeds
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Chop thawed cooked shrimp into small pieces, about the size of a bean.
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Chop peach and avocado. Choose an avocado that is ripe, but not too soft to the squeeze. Then, to reduce mess, slice in half, remove pit and then score flesh (not skin), popping out pieces into bowl.
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In small jar, shake together lime juice, oil, vinegar, honey and chia seeds. Shake until incorporated.
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Layer chopped ingredients and cheese among four jars or ramekins. Spoon approximately 1 ½ tablespoons dressing over each.
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Alternatively, you can serve family size by adding all chopped ingredients and crumbled cheese to bowl and then gently stirring in dressing.
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Serve with tortilla chips or plantain chips, if desired. Or, on top of a green salad.