Chili Shrimp & Avocado Salsa (gf) Recipe

Prep shrimp

Rinse shrimp, pat dry with paper towels, and slice each shrimp into 1/2-inch pieces if using larger shrimp. Place shrimp in a nonreactive bowl (glass or stainless steel).

Pour the fresh lime and lemon juice over the shrimp so they are mostly submerged. Add salt, pepper, minced garlic, and the chopped cilantro. Stir to combine.

Cover bowl with plastic wrap and refrigerate 20–30 minutes, stirring once halfway through. Shrimp should turn opaque and firm when 'cooked' by the citrus. Taste; if still translucent, allow up to 45 minutes total (depends on size).

Preheat a skillet or cast-iron pan over medium-high heat. Add the olive oil and the corn kernels. Cook, stirring occasionally, until kernels are lightly charred and fragrant, about 6–8 minutes.

Add the diced red bell pepper, red onion, and jalapeño/green pepper to the pan. Sprinkle smoked paprika and salt. Cook another 3–4 minutes until peppers soften but still retain a bit of crunch. Remove from heat and let cool to room temperature.

Transfer roasted corn mixture to a bowl and refrigerate briefly if needed to cool before combining with ceviche (cold ceviche and warm corn will shock the shrimp and dilute flavors).

In a small bowl whisk together crème fraîche, Greek yogurt (if using), lemon zest, lemon juice, chopped mint, salt, and pepper until smooth. Taste and adjust seasoning. Chill until ready to serve.

If you prefer a drizzle consistency, thin with an additional 1–2 teaspoons of lemon juice or a splash of water.

Gently fold the cooled roasted corn and vegetables into the ceviche shrimp mixture. Taste and adjust seasoning with additional salt or lime/lemon juice as needed.

Carefully fold in the diced avocado and the 2 tablespoons chopped cilantro. Add the 1 teaspoon lime juice and kosher salt and gently combine so avocado holds its shape.

To serve: Spoon a portion of the shrimp and avocado salsa onto tortilla chips for scooping or into butter lettuce leaves for wraps. Drizzle each portion with a teaspoon or two of lemon-mint crème fraîche. Garnish with cilantro sprigs and lime wedges.

Serve immediately so the chips remain crisp and the avocado stays fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours (texture will soften).