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Avocado Shrimp Ceviche

Fresh and tangy shrimp ceviche with avocado, tomatoes, red onion, and cilantro, marinated in lime juice.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Mexican, Seafood
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb cooked shrimp peeled and chopped
  • 2 avocados diced
  • 1 cup cherry tomatoes quartered
  • 0.25 cup red onion finely chopped
  • 1 jalapeño seeded and finely chopped
  • 0.5 cup fresh cilantro chopped
  • 0.5 cup fresh lime juice about 4–5 limes
  • 1 tbsp olive oil
  • 0.5 tsp salt adjust to taste
  • 0.25 tsp black pepper
  • tortilla chips or tostadas optional, for serving

Equipment

  • Mixing bowl
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. If shrimp is uncooked, boil or steam for 2–3 minutes until pink and opaque. Chop into bite-sized pieces.
  2. In a large bowl, combine diced avocados, cherry tomatoes, red onion, jalapeño, and cilantro.
  3. Add chopped shrimp to the vegetable mixture.
  4. Pour lime juice and olive oil over the mixture. Season with salt and black pepper. Gently toss to combine.
  5. Refrigerate for 15–20 minutes to allow flavors to meld.
  6. Serve chilled with tortilla chips or on tostadas, garnished with cilantro or lime wedges if desired.

Notes

Short marination keeps avocado firm and shrimp flavorful. Use fresh lime juice for best taste.