Avocado Shrimp Ceviche – Bright, Zesty & Perfectly Refreshing

There’s something magical about a dish that feels like sunshine in a bowl—cool, citrusy, refreshing, and bursting with vibrant color. Avocado Shrimp Ceviche is exactly that kind of recipe. It’s the sort of dish you make when the weather turns warm, the kitchen feels too hot for anything complicated, and your taste buds are craving something light yet unbelievably satisfying. This ceviche is a celebration of fresh ingredients, coastal flavors, and the kind of simple cooking that makes you wonder why you ever spent hours fussing over the stove.

Avocado Shrimp Ceviche has long been a beloved dish throughout Latin America, especially along coastal regions where seafood is plentiful and the air is thick with ocean breeze. It’s known for its zesty punch of lime, its delicate balance of heat from jalapeños or serranos, and its irresistible freshness. But add creamy, perfectly ripe avocado to the mix? Now you’ve taken ceviche to a whole new level of delicious luxury. The buttery texture of avocado is the perfect counterpart to crisp cucumbers, juicy tomatoes, and tender citrus-marinated shrimp.

Whether you’re serving this as a light dinner, a party appetizer, a picnic dish, or even meal prep (yes—ceviche stores beautifully!), it always hits the spot. It’s naturally gluten-free, packed with lean protein, loaded with good-for-you fats, and brimming with vibrant produce. And despite feeling like something you’d order at a seaside restaurant, it’s wonderfully simple to prepare at home.

The beauty of ceviche lies in the science behind it. The acidity of fresh citrus—especially lime—“cooks” the shrimp, firming up the texture and giving it that signature bite. You can start with raw shrimp for traditional ceviche, or if you prefer maximum safety and convenience, you can blanch the shrimp briefly before marinating. Either way, the result is a dish that tastes like it was made for beach days, breezy afternoons, and chilled glasses of your favorite drink.

Today’s recipe for Avocado Shrimp Ceviche is everything you want in a seafood dish—zesty, colorful, crisp, creamy, cooling, and deeply satisfying. You’ll love how the lime brightens the shrimp, how the tomatoes release just enough juice to round out the citrus, and how each bite feels balanced and fresh. And the avocado? It melts into the mixture, making every spoonful rich and velvety without weighing anything down.

Let’s dive into this bowl of sunshine—because ceviche this good deserves to be made often and shared generously.

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Ingredients:

• 1 pound raw shrimp, peeled, deveined, chopped into small pieces (or pre-cooked shrimp, chopped)
• 1 cup fresh lime juice (about 8–10 limes)
• 1/2 cup fresh lemon juice
• 2 Roma tomatoes, diced
• 1/2 English cucumber, diced
• 1/3 cup finely chopped red onion
• 1 jalapeño or serrano pepper, finely diced (seeded for less heat)
• 1/2 cup chopped fresh cilantro
• 1 ripe avocado, diced
• Salt and pepper, to taste
• 1–2 tablespoons olive oil (optional for richness)
• Tortilla chips or tostadas, for serving
• Lime wedges, for garnish

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Instructions:

1. Prepare the shrimp.
   If using raw shrimp, chop them into small, even pieces and place them in a glass or ceramic bowl. Add the lime and lemon juice until the shrimp are fully submerged. Cover and refrigerate for 30–60 minutes, or until the shrimp turn opaque and firm. If using pre-cooked shrimp, skip to step 2 and simply marinate for 10 minutes.
2. Drain (optional) and add vegetables.
   Depending on how citrusy you prefer your ceviche, you may drain some (but not all) of the citrus before adding the vegetables. Add the tomatoes, cucumber, onion, and jalapeño to the bowl of marinated shrimp.
3. Season and add cilantro.
   Stir in chopped cilantro, salt, pepper, and olive oil if using. Taste and adjust seasoning as needed.
4. Gently fold in the avocado.
   Add the diced avocado last, folding it in carefully so it stays in soft chunks rather than mashing.
5. Chill and serve.
   Refrigerate the ceviche for another 10–15 minutes for flavors to meld. Serve cold with tortilla chips or spooned over crisp tostadas.

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Tips & Tricks

• Don’t over-marinate raw shrimp—keeping an eye on the color ensures it stays tender rather than rubbery.
• Chop evenly for perfect texture in every bite.
• Add avocado right before serving to preserve its creamy texture.
• Use fresh citrus only. Bottled juice won’t give the same brightness and flavor.
• For extra heat, use serrano peppers instead of jalapeños.

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Variations

• Mango Shrimp Ceviche: Add 1 cup diced mango for sweetness.
• Spicy Ceviche: Add habanero or red pepper flakes.
• Coconut-Lime Ceviche: Replace half the lime juice with coconut milk for a smoother tropical version.
• Mediterranean Twist: Add olives, parsley, and red pepper.

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Serving Suggestions

• Spoon onto crispy tostadas for a handheld appetizer.
• Serve with warm tortilla chips, plantain chips, or cucumber slices.
• Make it a meal by piling it on buttered, toasted sourdough.
• Serve in small glasses for a party appetizer.

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Storage Information

• Freshest flavor: Best enjoyed within 24 hours.
• Refrigeration: Store tightly covered for up to 2 days.
• Avoid freezing: Avocado and citrus do not freeze well.

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FAQ

Can I use pre-cooked shrimp?
Absolutely. It’s safer for beginners and still delicious.

How do I know shrimp is “cooked” in lime juice?
It turns opaque and pink, just like when cooked with heat.

Can I make this ahead?
Yes—just add the avocado right before serving.

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History / Fun Facts

Ceviche traces its origins to the coastal regions of Peru, where it remains a national treasure. Over centuries, it spread throughout Latin America, taking on local variations—from Mexico’s tomato-filled versions to Ecuador’s slightly sweeter renditions. Shrimp ceviche is especially cherished in Mexico’s Pacific coast towns, where fishermen bring in fresh catch daily. Adding avocado is a modern twist that adds richness and makes the dish feel more contemporary and restaurant-style.