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Shrimp and Avocado Ceviche

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Bright and zesty shrimp ceviche with creamy avocado, marinated in fresh citrus for a light, refreshing appetizer.

Ingredients

Scale
  • 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)

Instructions

  1. Rinse shrimp and cut each into 1/2-inch pieces.
  2. In a glass or stainless-steel bowl, combine shrimp with lime and lemon juices. Ensure shrimp are fully submerged. Cover and refrigerate 20–25 minutes, stirring once, until shrimp turn opaque and “cooked.”
  3. Drain off about half of the citrus liquid, leaving enough to keep the mixture moist.
  4. Add red onion, jalapeño, cucumber, tomato, and cilantro to the shrimp. Toss to combine.
  5. Gently fold in diced avocado and drizzle with olive oil. Season with salt and pepper.
  6. Chill for 10 minutes to let flavors meld, then taste and adjust seasoning.
  7. Serve cold with tortilla chips or crisp lettuce cups.

Notes

  • Use only very fresh, high-quality shrimp for food safety.
  • You can substitute cooked shrimp; reduce marinating time to 5 minutes.
  • Add mango or pineapple for a tropical twist.
  • Adjust chilies to your preferred heat level.

Nutrition

Keywords: ceviche, shrimp, avocado, gluten free, appetizer, seafood, summer

Find it online: https://zesticook.com/shrimp-and-avocado-ceviche/