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A bowl of fresh Avocado Shrimp Ceviche with diced tomatoes, red onion, and cilantro served on a wooden table.
Reda

Avocado Shrimp Ceviche

Fresh shrimp cured in bright citrus with creamy avocado and crisp vegetables for a refreshing no-cook appetizer that tastes like summer.
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Prep Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Appetizer, lunch
Cuisine: Latin American, Mexican
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp
  • 1 lb raw shrimp peeled, deveined, tails removed, diced into 1/2-inch pieces
  • 1 cup fresh lime juice freshly squeezed (about 8-10 limes)
  • 0.25 cup fresh lemon juice freshly squeezed
For the Vegetables
  • 2 medium roma tomatoes seeded and finely diced
  • 0.5 cup cucumber peeled, seeded, finely diced
  • 0.25 cup red onion finely minced
  • 1 small jalapeño seeded and finely minced
For Finishing
  • 2 large avocado diced
  • 0.25 cup fresh cilantro chopped
  • 0.75 tsp kosher salt plus more to taste
  • 1 tbsp extra-virgin olive oil
  • tortilla chips or tostadas for serving

Equipment

  • Large glass or ceramic bowl (non-reactive)
  • Sharp knife
  • Cutting board
  • Citrus juicer or reamer

Method
 

Cure the Shrimp
  1. Place the diced shrimp in a large non-reactive bowl. Pour the lime and lemon juice over the shrimp, stirring to ensure all pieces are submerged. The shrimp should be just covered with juice; add more lime juice if needed. Cover and refrigerate for 45-60 minutes, stirring once halfway through, until the shrimp turn opaque pink and firm to the bite.
  2. Drain the cured shrimp through a fine-mesh strainer, reserving 3 tablespoons of the citrus marinade. Return the shrimp to the bowl and toss with the reserved marinade and 1/2 teaspoon salt.
Build the Ceviche
  1. Fold in the diced tomatoes, cucumber, red onion, and jalapeño. Let sit at room temperature for 10 minutes to allow the flavors to meld. Taste and adjust salt if needed.
  2. Gently fold in the diced avocado, chopped cilantro, and olive oil just before serving. The avocado should remain in distinct chunks, not mashed into the mixture.
  3. Spoon into small bowls or glasses, or serve with tortilla chips or tostadas for scooping. The ceviche is best enjoyed within 2 hours of adding the avocado.

Notes

For food safety, use only the freshest shrimp from a trusted source, or buy previously frozen shrimp and thaw completely before using. The jalapeño can be swapped for serrano for more heat, or omitted entirely for a milder version. You can cure the shrimp and prep the vegetables up to 4 hours ahead; just keep them refrigerated separately and combine with the avocado at the last minute.