Avocado Shrimp Ceviche: A Fresh, Zesty, No-Cook Seafood Favorite

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If you crave fresh, bright, citrusy flavors that burst with color and texture, there’s nothing quite like Avocado Shrimp Ceviche. This dish is a celebration of everything vibrant and refreshing — crisp vegetables, buttery avocado, tender shrimp, and zesty citrus juice that ties it all together. Whether you’re hosting a summer gathering, preparing a light lunch, or creating a coastal-inspired appetizer, this ceviche delivers unforgettable flavor with minimal effort.

Ceviche is beloved across Latin America and is traditionally made by “cooking” raw fish in citrus juice. But when using shrimp, especially for home cooks who want a safe, quick, no-fuss version, using fully cooked shrimp is the ideal approach. It ensures food safety while still delivering classic ceviche flavor and texture. This dish requires zero stovetop time, comes together fast, and tastes incredibly fresh.

This recipe features everything people adore about ceviche: tang, crunch, heat, herbiness, and creaminess from the avocado. It’s light yet satisfying, simple yet impressive, and healthy without sacrificing taste. Whether you’re serving it with tortilla chips, on tostadas, or by the spoonful, Avocado Shrimp Ceviche is a guaranteed crowd-pleaser.

Let’s explore every detail you need to make the best ceviche possible — ingredients, technique, tips, variations, serving ideas, and more.

Why This Recipe Works

1. Fresh ingredients = maximum flavor

Ceviche relies on brightness and freshness. Crisp vegetables, ripe avocados, and high-quality shrimp make all the difference.

2. The lime-based marinade “brightens” the shrimp

Even though the shrimp is pre-cooked, the lime gives it ceviche-style acidity that mimics traditional preparation.

3. A perfect balance of textures

Creamy avocado contrasts beautifully with crunchy cucumber and sweet shrimp.

4. Customizable heat level

Add jalapeño, serrano, or leave the heat out entirely — the flavor adapts easily.

5. Ready in minutes with zero cooking

Perfect for hot weather, parties, or fast weeknight meals.

Ingredients (Detailed Breakdown)

Cooked Shrimp

Use small or medium cooked, peeled, deveined shrimp. Roughly chop them into bite-sized pieces so every scoop has even distribution.

Avocados

Choose ripe but firm avocados so they hold their shape in the ceviche.

Tomatoes

Roma or cherry tomatoes work best — less juice, more firmness.

Cucumber

Adds refreshing crunch and coolness.

Red Onion

Provides sharpness and color. Soak slices in cold water for 5 minutes if you want a milder flavor.

Cilantro

Essential for classic ceviche taste.

Jalapeño

Adds gentle heat. You can replace it with serrano for spicier ceviche.

Lime Juice

The heart of ceviche — it brings tang, brightness, and freshness.

Salt & Pepper

Balancing the acidity is essential, and salt brings out all the flavors.

Ingredients List

  • 1 pound cooked shrimp, chopped
  • 2 ripe avocados, diced
  • 1 cup diced tomatoes
  • 1 cup diced cucumber
  • 1/2 cup finely chopped red onion
  • 1 jalapeño, seeded and finely diced
  • 1/2 cup chopped cilantro
  • 1/2 cup fresh lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Step-by-Step Instructions

  1. Prep the Shrimp
    Chop cooked shrimp into small, even pieces and place them in a mixing bowl.
  2. Add the Vegetables
    Add tomatoes, cucumber, red onion, jalapeño, and cilantro.
  3. Mix in the Lime Juice
    Pour fresh lime juice over the shrimp and vegetables.
  4. Season
    Add salt and pepper. Stir well to combine.
  5. Fold in Avocado
    Gently fold in diced avocado last to avoid mashing.
  6. Chill
    Refrigerate for 15–20 minutes to let flavors meld.
  7. Serve
    Enjoy with tortilla chips, tostadas, or lettuce cups.

Avocado Shrimp Ceviche

A fresh, zesty, no-cook ceviche made with shrimp, avocado, lime, cilantro, and crisp vegetables for the perfect light meal or appetizer.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer, Main Dish
Cuisine: Latin, Mexican
Calories: 210

Ingredients
  

Ceviche
  • 1 lb cooked shrimp chopped
  • 2 avocados diced
  • 1 cup tomatoes diced
  • 1 cup cucumber diced
  • 0.5 cup red onion finely chopped
  • 1 jalapeño seeded and diced
  • 0.5 cup cilantro chopped
  • 0.5 cup lime juice fresh
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • Mixing bowl
  • Cutting board
  • Sharp knife
  • Citrus juicer

Method
 

  1. Chop cooked shrimp into small pieces and add to a mixing bowl.
  2. Add tomatoes, cucumber, red onion, jalapeño, and cilantro.
  3. Pour fresh lime juice over the mixture and stir well.
  4. Add salt and pepper and mix to combine.
  5. Gently fold in the diced avocado.
  6. Chill for 15–20 minutes before serving.

Notes

Best served the same day. Add more lime juice for a tangier flavor.

Tips for the Best Ceviche

1. Use FRESH lime juice only

Bottled lime juice completely changes the flavor and is too bitter.

2. Don’t add avocado too early

It can break down and get mushy. Fold it in gently right before serving.

3. Adjust lime based on preference

Some like tart ceviche, others prefer balance. Add lime slowly, taste as you go.

4. Add mango for sweetness

A tropical twist that pairs beautifully with shrimp.

5. Use cold ingredients

Ceviche tastes best chilled.

Variations

Tropical Shrimp Ceviche

Add pineapple or mango.

Spicy Serrano Ceviche

Replace jalapeño with serrano for real heat.

Creamy Ceviche

Add a small spoonful of sour cream for a Mexican fusion style.

Mediterranean Shrimp Ceviche

Add olives, cucumber, and parsley.

Coconut Lime Shrimp Ceviche

Stir in 2 tablespoons of coconut milk for a Caribbean flavor twist.

Serving Ideas

  • With tortilla chips
  • On tostadas
  • In lettuce wraps
  • In avocado halves
  • Over rice for a ceviche bowl
  • As a party appetizer in small cups

Storage

Refrigerator:
Up to 24 hours. Avocado may brown slightly but is still safe to eat.

Do NOT freeze:
The vegetables and avocado will not thaw well.

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