IMG_2768 Welcome back!


We have got a full house this week, let me tell you. No seriously–> I am going to tell you. First, you have me and my hubby, our baby, the in-laws, the grandmother, the brother and sister-in-law and three beds. Hmm… How it this going to work?


The fridge is so full you don’t want to even make anything because you won’t have room for the leftovers! There are 72 people in the kitchen, people in the bathroom, people in the bedrooms. I am telling you it’s cray cray ville! Plus, I am going on 5 hours of sleep the past who even knows how long!


Oh well, you gotta enjoy everyone together. It doesn’t happen often enough.


When Bobby and I were young and free (When was that again?), we went to this restaurant in San Diego called Peohe’s. They have awesome, gorgeous, tasty food. I always love everything I get from Peohe’s. We love getting their crab stack starter. It has a crab meat salad on the top, mango salsa in the middle and then avocado on the bottom. They serve it with these thin, crunchy parmesan crostini’s. Oh man it is so good!


I had a bunch of shrimp in the freezer so I wanted to make something like the Peohe’s appetizer with them. I made a delicious shrimp ceviche, mango salsa, guacamole and stacked them all on top of each other. We ate this for lunch with sweet potato chips and tortilla chips.

If you don’t make this you are missing out!

Shrimp Ceviche Stacks
Author: Nicole Nilsen
Prep time:
Cook time:
Total time:
Serves: Makes 2 stacks or 6 filled avocados; feeds about 6-8 for an appetizer
  • 1/2 pound rock shrimp (raw, no tails)
  • 1 teaspoon lime + 1/4 cup lime juice
  • 1/2 teaspoon seasoning salt (I used Santa Maria from Whole Foods Market)
  • 1/2 tablespoon coconut oil
  • 1/2 cup english cucumber cut into 1/4 inch thick pieces and then cut into quarters
  • 1/2 cup tomatoes (cut the same way as the cucumber)
  • 1/4 cup red onion, chopped
  • 1/2 cup cilantro leaves, finely chopped
  • 1/4 teaspoon salt
  • 1 mango, peeled and cut into 1/4 inch pieces
  • 2 tablespoons cilantro leaves, finely chopped
  • 2 tablespoons red onion, finely chopped
  • 1 teaspoon jalapeno, very finely chopped (seeds removed for less spicy, keep seeds in if you like it spicy!)
  • 3 avocados + the shells (you will end up with 6 halves, save them if you are going to stuff the shells)
  • 1 tablespoon + 1/2 teaspoon lime juice
  • 1/4 cup cilantro leaves, finely chopped
  • 1 tablespoon jalapeno, finely chopped
  • 1/2 teaspoon salt
  • Optional: If you are doing the stack method you will need two cans, remove both ends of the can with a can opener and dry it completely
  1. In a large skillet heat up 1/2 tablespoon coconut oil
  2. Once it is melted add in your shrimp
  3. Season with 1/2 teaspoon seasoning salt and 1 teaspoon lime juice
  4. Cook the shrimp until it is cooked (needs to be completely pink, usually about 4-5 minutes)
  5. When the shrimp is done place it in a bowl and add 1/4 cup lime juice
  6. Stir the shrimp so that the lime juice gets all over the shrimp
  7. Wrap the shrimp and set it in the fridge for at least 30 minutes up to overnight
  8. While the shrimp is marinating make the salsas!
  9. Grab two bowls; one for the guacamole and one for the mango salsa
  10. In one bowl mix all of the mango salsa ingredients well, cover and store in the fridge
  11. In the second bowl mash the avocado
  12. Add all of the remaining guacamole ingredients to the bowl and mix well
  13. If using the stack method take the serving plate you will be using and place a small piece of saran wrap on the plate
  14. Place the can on top of the saran wrap and cover the bottom of the can with the saran wrap
  15. Take a rubberband and put it around the saran wrapped part to help hold it in place
  16. Stuff the bottom with about 1 inch of guacamole, then 1 inch of mango salsa, then 1 inch guacamole again and finally on the top place about 1 inch of shrimp ceviche (make sure to drain the liquid from the spoon (with mango salsa and shrimp ceviche) before putting it in the can
  17. Make sure everything is packed tightly
  18. Set the can in the fridge for at LEAST ONE HOUR if possible to allow time for it to solidify together
  19. Repeat with the second can
  20. Once you are ready to serve the stacks take the serving plate(s) out of the fridge and gently lift the can while slowly pulling the saran wrap out for under the can and then set the stack back down on the serving plate
  21. If you are using the avocado shells then you can layer guacamole, then mango salsa and finally shrimp ceviche on the top
  22. Serve with chips of your choice; we enjoy it with sweet potato chips or tortilla chips


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