Avocado Shrimp Ceviche: A Bright, Fresh, No-Cook Seafood Recipe Bursting With Flavor

Few dishes capture the freshness, vibrancy, and simplicity of Latin American cuisine quite like ceviche. With its zesty citrus marinade, crisp vegetables, tender seafood, and bold herbs, it’s no wonder ceviche has become a global favorite. Today, we’re making a refreshing, creamy, flavor-packed variation: Avocado Shrimp Ceviche.

This ceviche combines juicy shrimp, ripe avocado, fresh lime juice, cilantro, tomatoes, jalapeño, and red onion to create a dish that is both light and satisfying. The lime juice “cooks” the shrimp while infusing it with brightness, and the avocado adds creaminess that balances the acidity perfectly.

Whether you’re preparing a breezy summer lunch, a vibrant appetizer, or a healthy dinner, this avocado shrimp ceviche is exactly the kind of fresh recipe that tastes like sunshine in a bowl. Best of all, it comes together quickly, requires no stove, and looks gorgeous when served with tortilla chips, over tostadas, or even inside lettuce cups.

Let’s go step-by-step through what makes this ceviche so irresistible — and how to prepare it at home like a pro.

What Makes Avocado Shrimp Ceviche So Good?

1. It’s Bright and Refreshing

The lime juice brings lively acidity, balancing the sweetness of the shrimp and richness of the avocado.

2. A Perfect No-Cook Recipe

Ideal for warm weather, beach days, busy schedules, or anytime you don’t want to turn on the stove.

3. Packed With Nutrition

Shrimp offers lean protein while avocado provides healthy fats and creaminess — the ideal combination of fresh and filling.

4. A Versatile Dish

Serve it as an appetizer, light lunch, snack, taco filling, or side. It fits seamlessly into any meal.

5. Beautiful Presentation

The bright greens, reds, pinks, and yellows make it look restaurant-worthy with almost no effort.

Ingredients

• 1 pound shrimp, peeled, deveined, and chopped (raw or pre-cooked)
• 1 cup lime juice (fresh squeezed)
• 1 large avocado, diced
• 1 cup tomato, diced
• ½ cup red onion, finely diced
• 1 jalapeño, seeded and minced
• ⅓ cup chopped cilantro
• Salt and pepper to taste
• Optional: orange juice, cucumber, mango, garlic powder, hot sauce
• Tortilla chips or tostadas for serving

Instructions

1. Prep shrimp:
   If using raw shrimp, chop into small pieces and place in a bowl. Pour lime juice over the shrimp until fully submerged.
2. Marinate:
   Let shrimp marinate 20–25 minutes until opaque and “cooked” by the citrus. If using pre-cooked shrimp, marinate for 10 minutes for flavor only.
3. Add vegetables:
   Stir in tomatoes, red onion, jalapeño, and cilantro.
4. Season:
   Add salt and pepper to taste. Optional: add a splash of orange juice for sweetness.
5. Add avocado:
   Gently fold in diced avocado right before serving.
6. Serve:
   Chill if desired and serve with tortilla chips, tostadas, or lettuce cups.

Avocado Shrimp Ceviche

A bright, refreshing ceviche made with shrimp, creamy avocado, lime juice, cilantro, jalapeño, and tomatoes. Perfect for summer meals and no-cook dinners.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Course: Appetizer, Main Dish

Cuisine: Latin American, Mexican

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

Ceviche

• 1 lb shrimp peeled, deveined, chopped
• 1 cup lime juice fresh
• 1 avocado diced
• 1 cup tomato diced
• 0.5 cup red onion finely diced
• 1 jalapeño seeded, minced
• 0.33 cup cilantro chopped
• salt and pepper to taste
• orange juice optional

Equipment

• Mixing bowls
• Cutting board
• Chef’s knife
• Citrus juicer

Method

 

1. Chop shrimp and place in a bowl. Pour lime juice over the shrimp until fully submerged.
2. Marinate raw shrimp for 20–25 minutes until opaque or pre-cooked shrimp for 10 minutes for flavor.
3. Stir in tomatoes, red onion, jalapeño, and cilantro.
4. Season with salt, pepper, and optional orange juice.
5. Gently fold in the diced avocado just before serving.
6. Serve chilled with tortilla chips or tostadas.

Notes

Serve immediately for best texture. Add avocado at the end to prevent mushiness.

Tips for the Best Avocado Shrimp Ceviche

Use Fresh Lime Juice

Bottle lime juice doesn’t deliver the same flavor — fresh is essential.

Chop Ingredients Uniformly

This gives the ceviche its classic scoopable texture.

Add Avocado Last

To keep the chunks intact and prevent over-mixing.

Adjust Heat Level

Use jalapeño for mild heat or serrano for something spicier.

Keep it Cold

Serve ceviche chilled for the most refreshing experience.

Variations

Mango Shrimp Ceviche

Add diced mango for sweetness and tropical flavor.

Cucumber Shrimp Ceviche

Add diced cucumber for extra crunch and hydration.

Garlic Shrimp Ceviche

Add a pinch of garlic powder or one finely minced clove.

Creamy Baja Ceviche

Add a spoonful of sour cream or Mexican crema.

Shrimp & Fish Combo

Mix shrimp with small pieces of white fish (e.g., tilapia or halibut).

Serving Suggestions

• With tortilla chips
• Over crispy tostadas
• Inside tacos
• In lettuce cups for low-carb option
• With sliced cucumber rounds
• As a topping for rice or quinoa bowls
• As a refreshing appetizer for parties or potlucks

Fun Facts

• Ceviche is believed to have originated in Peru over 2,000 years ago.
• The lime’s acidity denatures proteins in seafood, giving it a cooked texture without heat.
• Shrimp ceviche is especially popular in Mexico, Ecuador, and coastal regions