Name: Shrimp and Avocado Ceviche
Prep time: 20 min
Total time: 45 min
Cuisine: Latin American
Ingredients: 1 lb (450 g) raw medium shrimp, peeled and deveined; 1 cup fresh lime juice (about 8–10 limes); 1/2 cup fresh lemon juice (about 2 lemons); 1/2 red onion, finely diced; 1 jalapeño, seeded and minced; 2 medium ripe avocados, diced; 1 cup diced cucumber (optional); 1 medium tomato, seeded and diced; 1/4 cup chopped fresh cilantro; 2 tbsp extra-virgin olive oil; Salt and freshly ground black pepper, to taste; Tortilla chips, for serving (optional)

This light, citrus-bright Mexican ceviche combines tender shrimp “cooked” in fresh lime, lemon, and orange juices with creamy avocado, crisp cucumber, tomatoes, onion, and cilantro. Ready in about half an hour, it delivers vibrant coastal flavor with minimal actual cooking.

Why You’ll Love This Recipe

Fast and easy to prepare with no oven required
Naturally low in carbohydrates and high in lean protein and healthy fats
Bright, refreshing flavors that work equally well as an appetizer or light meal
Highly versatile—customise heat level, add fruit for sweetness, or mix in other seafood

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Medium shrimp (20/24 count), peeled, deveined, tails removed
Fresh lime juice
Fresh lemon juice
Fresh orange juice
Olive oil
Red onion, finely diced
Jalapeño pepper, seeded and minced (optional)
Tomatoes, finely diced
Seedless cucumber, finely diced
Ripe avocado, diced
Fresh cilantro, chopped
Salt, to taste

Directions

Par-cook the shrimp (optional for extra food safety). Bring a pot of water to a gentle boil, then add the shrimp and simmer for 1–2 minutes until they turn pink and opaque. Drain and allow to cool slightly before chopping into bite-sized pieces.
Prepare the citrus marinade. In a non-reactive bowl, whisk together lime juice, lemon juice, orange juice, olive oil, and salt.
Marinate the shrimp. Add the chopped shrimp to the citrus mixture, stir gently, and refrigerate for 10 minutes so the acid finish-cooks the shrimp.
Combine the vegetables. Fold in the diced tomatoes, cucumber, red onion, and jalapeño. Return to the refrigerator and marinate for an additional 10 minutes.
Finish and serve. Just before serving, stir in the diced avocado and chopped cilantro. Adjust seasoning if necessary and serve chilled with tortilla chips, tostadas, or lettuce cups.

Servings and timing

Yield	Prep Time	Marinating Time	Total Time
8 appetizer servings	10 minutes	20 minutes	30 minutes

Variations

Raw-style ceviche: Skip the quick boil and marinate fully raw diced shrimp for 30–45 minutes until opaque.
Spicy Sonoran: Use serrano peppers or include jalapeño seeds for additional heat.
Tropical twist: Add ½ cup diced mango or pineapple along with the avocado for a sweet contrast.
Cocktail-style: Stir in a tablespoon each of ketchup and Worcestershire sauce for a Mexican “Cóctel de Camarón” flavour.
Mixed seafood: Combine shrimp with firm white fish, bay scallops, or cooked crab for a varied seafood medley.

storage/reheating

Store ceviche in an airtight container in the refrigerator for up to 2–3 days. Press plastic wrap directly onto the surface to minimise avocado browning. Do not freeze or reheat, as further acid exposure or heat will cause the shrimp to become rubbery and the vegetables to lose their crispness.

FAQs

What size shrimp should I use?

Medium-sized shrimp (20/24 count) work best for bite-sized pieces and even marination, but smaller or larger shrimp can be used with minor adjustments to marinating time.

Can I use raw shrimp without boiling first?

Yes, provided the shrimp are very fresh. Dice them small and marinate for 30–45 minutes until the flesh is fully opaque and firm.

How do I prevent the avocado from browning?

Add the avocado at the last moment, toss gently, and press plastic wrap directly onto the ceviche’s surface to minimise air exposure.

Is this recipe safe for pregnant individuals?

To ensure safety, par-cook the shrimp fully before marinating, and consume the ceviche promptly. Those with health concerns should consult a medical professional.

Can I prepare ceviche in advance?

You may assemble the shrimp and vegetables and refrigerate for up to 2 hours before adding the avocado. For optimal texture and color, include avocado just before serving.

How long can leftover ceviche be stored?

Leftovers will keep for 2–3 days in the refrigerator. After that point, the texture and flavor begin to deteriorate.

Does the citrus “cook” the shrimp completely?

The acid denatures the proteins and firms the flesh, but it does not kill all bacteria. Par-cooking is recommended for maximum safety.

What should I serve with shrimp ceviche?

Common accompaniments include tortilla chips, crisp tostadas, lettuce cups, or as a light topping for grilled fish or chicken.

Can I adjust the level of acidity?

Yes. If you prefer a milder taste, reduce the citrus juices slightly and extend marinating time, or add a dash of olive oil to soften the acid.

Will freezing affect the ceviche?

Freezing is not advised, as the shrimp texture becomes rubbery and the diced vegetables become water-logged upon thawing.

Conclusion

Shrimp and Avocado Ceviche is a quick, flavourful dish that captures the essence of coastal cuisine with minimal effort. Fresh citrus juices impart bright acidity, tender shrimp provide lean protein, and creamy avocado balances the textures. Ideal for summer gatherings or light weeknight meals, this ceviche is both nutritious and easily adaptable to your taste preferences. Enjoy its vibrant flavours while fresh.