Avocado Shrimp Ceviche – A Bright, Fresh, No-Cook Seafood Classic Bursting with Zesty Flavor

If you’re looking for a dish that is refreshing, bold, citrusy, creamy, and unbelievably easy to make, Avocado Shrimp Ceviche is the recipe you didn’t know you needed. What makes this dish remarkable isn’t just its vibrant combination of flavors — it’s also the simplicity. With minimal prep, zero cooking time, and ingredients that are fresh, wholesome, and naturally colorful, this ceviche becomes a fast favorite for busy families, weekend gatherings, and warm-weather meals. It’s one of those recipes that feels gourmet but requires almost no effort. That’s exactly why it fits so beautifully into the FoodieMoms recipe style: simple steps, beautiful ingredients, and results that taste restaurant-quality.

Ceviche is a beloved dish in many Latin American countries, best known for its citrus “cooking” process, where seafood marinates in lime or lemon juice until firm, opaque, and full of flavor. While traditional ceviche uses raw seafood, many home cooks — especially those making quick meals — prefer the shortcut version using cooked shrimp. It offers the same fresh, zesty flavor profile with far more convenience and flexibility. For busy moms, meal preppers, or anyone who loves nutrient-dense recipes that come together in minutes, this avocado shrimp ceviche is unbeatable.

This version is made with plump cooked shrimp, tangy lime juice, red onion, crisp cucumber, ripe tomatoes, cilantro, and jalapeño for heat. Creamy avocado gets folded in at the end to add richness and balance. Serve it with tortilla chips, spoon it into lettuce cups, or pile it onto tostadas for the perfect crunchy contrast. The dish is naturally gluten-free, dairy-free, refreshing, and incredibly light — ideal for lunch, snacking, appetizers, or even a quick dinner.

So whether you’re hosting a summer party, meal prepping healthy lunches, or just craving something vibrant and flavorful, this Avocado Shrimp Ceviche delivers everything you love about fresh seafood without turning on a stove.

Why You’ll Love This Recipe

✓ No cooking required

This recipe uses pre-cooked shrimp, making it perfect for quick meals, hot days, or last-minute entertaining.

✓ Ready in 15 minutes

Just chop, mix, marinate briefly, and serve. Faster than takeout.

✓ Creamy, zesty, spicy, crunchy — all in one dish

Every bite delivers a perfect mix of bright lime acidity, smooth avocado, and crisp vegetables.

✓ Nutrient-packed and wholesome

Avocado provides healthy fats, shrimp delivers lean protein, and the veggies add fiber and vitamins.

✓ Make-ahead friendly

Pre-mix everything except the avocado, then fold it in before serving.

Ingredients

• 1 lb cooked shrimp, peeled, deveined, and chopped (bite-sized)
• 2 large ripe avocados, diced
• 1 cup diced English cucumber
• 1 cup diced tomatoes
• 1/2 cup finely chopped red onion
• 1–2 jalapeños, seeded and minced (more for spicy)
• 1/2 cup chopped fresh cilantro
• 1/3 cup fresh lime juice (about 4–5 limes)
• 1 tbsp fresh lemon juice (optional but brightens the flavor)
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• Optional: 1/4 tsp garlic powder
• Optional: tortilla chips, tostadas, or lettuce cups for serving

Instructions

1. Prep the shrimp: Chop cooked shrimp into small bite-sized pieces and place in a mixing bowl.
2. Add the citrus: Pour in the lime juice and lemon juice. Stir to coat the shrimp completely so it absorbs the flavors.
3. Add vegetables: Mix in cucumber, tomatoes, red onion, jalapeño, and cilantro.
4. Season: Add salt, pepper, and optional garlic powder. Mix well.
5. Fold in avocado: Gently fold in diced avocado just before serving to keep its shape and color.
6. Marinate: Let the ceviche rest for 10–15 minutes so the flavors meld together.
7. Serve: Spoon into bowls, serve with tortilla chips, pile onto tostadas, or use as a light filling for lettuce cups.

Avocado Shrimp Ceviche

A fresh, bright, no-cook ceviche made with cooked shrimp, creamy avocado, citrus, and crisp vegetables. Perfect for quick meals or entertaining.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 cups

Course: Appetizer, Snack

Cuisine: Mexican, Summer

Calories: 210

Ingredients

  

Main Ingredients

• 1 lb cooked shrimp peeled, deveined, chopped
• 2 avocados diced
• 1 cup cucumber diced
• 1 cup tomatoes diced
• 0.5 cup red onion finely chopped
• 1-2 jalapeños minced
• 0.5 cup cilantro chopped
• 0.33 cup lime juice fresh
• 1 tbsp lemon juice fresh
• 0.5 tsp salt
• 0.25 tsp black pepper

Equipment

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

Method

 

1. Chop cooked shrimp into small pieces and place in a bowl.
2. Add lime and lemon juice to the shrimp and mix well.
3. Stir in cucumber, tomatoes, red onion, jalapeño, and cilantro.
4. Season with salt and pepper.
5. Gently fold in diced avocado.
6. Let rest for 10–15 minutes to allow flavors to blend.
7. Serve with tortilla chips, tostadas, or lettuce cups.

Notes

Add avocado just before serving to maintain texture.

Tips for the Best Shrimp Ceviche

Choose high-quality shrimp

Since the shrimp is the star, pick fresh or well-frozen shrimp without additives.

Use fresh citrus only

Bottled lime juice lacks the bright acidity needed for ceviche. Freshly squeezed is essential.

Dice ingredients evenly

Evenly sized pieces ensure better flavor distribution and a more visually appealing dish.

Add avocado at the very end

Otherwise, it becomes mushy and loses texture.

Customize the heat

Jalapeños are mild-medium. For more heat: use serrano peppers. For no heat: omit peppers entirely.

Variations

Mango Shrimp Ceviche

Add 1 cup diced mango for a sweet tropical flavor.

Spicy Chipotle Version

Stir in 1–2 tsp chipotle in adobo sauce for smoky heat.

Keto-Friendly Wraps

Serve in butter lettuce cups for a low-carb, high-protein meal.

Mediterranean Twist

Add diced olives, extra cucumber, and a splash of red wine vinegar.

Serving Suggestions

• With tortilla chips as a party appetizer
• On tostadas with shredded cabbage
• Inside tacos with lime crema
• As a fresh topping for grilled fish or steak
• With quinoa for a balanced high-protein meal

It also works beautifully as a picnic dish because it stays fresh and chilled, especially when transported on ice.

Cultural Context: A Dish Spanning Borders

Ceviche is celebrated across Peru, Mexico, Ecuador, and Central America, with each region offering its own twist. Peruvian ceviche often features raw fish with ají peppers. Mexican ceviche frequently includes shrimp, tomato, and cilantro, and is served with tortilla chips or tostadas. No matter where it’s enjoyed, ceviche is seen as a vibrant, social dish — meant for sharing, savoring, and celebrating.

This avocado shrimp version leans into the Mexican style while keeping it easy for everyday home kitchens.