Avocado Shrimp Ceviche – Fresh, Zesty, Light, and Packed with Flavor

There’s something magical about ceviche—the way fresh citrus transforms simple ingredients into a bright, refreshing dish that tastes like sunshine and ocean breezes all at once. Avocado Shrimp Ceviche brings together the sweetness of tender shrimp, the creaminess of ripe avocado, and the brightness of lime juice in a combination that feels both vibrant and satisfying. It’s the perfect dish for warm weather, backyard gatherings, light lunches, or whenever you want something fresh, healthy, and full of bold flavor.

Shrimp ceviche is especially beloved because it’s incredibly easy to make and requires very little prep. Since the shrimp is pre-cooked, you get all the freshness of ceviche without the worry of raw seafood. The flavors come entirely from the citrus, herbs, and vegetables, creating a dish that feels clean, energizing, and nourishing. Add creamy chunks of avocado, the crunch of red onion, the heat of jalapeño, and the sweetness of tomato, and you have a perfectly balanced ceviche that hits every note.

One of the things that makes this version so irresistible is its texture. The shrimp have a firm bite, the tomatoes and onions add crispness, the avocado adds richness, and the lime juice ties everything together with a bright, fresh finish. It’s colorful, aromatic, refreshing, and so easy to scoop up with tortilla chips or spoon over tostadas.

This dish also happens to be incredibly versatile. Serve it as an appetizer for a summer party, enjoy it as a healthy lunch, pair it with grilled seafood, or make it part of a festive taco feast. It works with so many different meals and always brings a refreshing twist.

Let’s dive into the full recipe with step-by-step instructions, tips, variations, serving ideas, storage information, and more.

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Ingredients:

• 1 pound cooked shrimp, diced
• 2 ripe avocados, diced
• 2 tomatoes, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/2 cup fresh lime juice
• 1/4 cup lemon juice
• 1/4 cup chopped fresh cilantro
• 1 cucumber, peeled and diced (optional)
• Salt, to taste
• Black pepper, to taste
• Lime wedges, for serving

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Instructions:

1. Prepare the shrimp: Cut cooked shrimp into bite-sized pieces and add to a large mixing bowl.
2. Add vegetables: Stir in tomatoes, red onion, jalapeño, cucumber (if using), and cilantro.
3. Add citrus: Pour in lime juice and lemon juice. Stir to coat.
4. Season: Add salt and pepper to taste.
5. Rest: Let the ceviche sit for 10–15 minutes to allow flavors to blend.
6. Add avocado: Gently fold in diced avocado right before serving to prevent it from mashing.
7. Taste and adjust: Add more lime, salt, or cilantro as desired.
8. Serve: Spoon into bowls and serve with tortilla chips, tostadas, or lettuce cups.

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Tips & Tricks

• Use fresh citrus: Bottled lime juice changes the flavor—fresh limes are essential.
• Shrimp size: Smaller shrimp (51/60) make perfect bite-sized ceviche pieces.
• Add avocado last: Keeps chunks firm and prevents turning the ceviche mushy.
• Balance the acidity: If it’s too tart, add a pinch of salt or a splash of orange juice.
• Make it spicy: Add serrano peppers or a dash of hot sauce.

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Variations

• Mango Shrimp Ceviche: Add diced mango for tropical sweetness.
• Coconut Lime Ceviche: Add a splash of coconut milk for creamy island-style flavor.
• Spicy Chipotle Version: Mix in minced chipotle peppers.
• Keto-Friendly: Serve over lettuce instead of chips.
• Mediterranean Twist: Add olive oil, cucumbers, olives, and feta.

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Serving Suggestions

• Serve with tortilla chips or tostadas.
• Spoon over lettuce for a refreshing salad.
• Add to tacos with cabbage and crema.
• Serve alongside grilled fish or shrimp.
• Pair with margaritas, cold beer, or sparkling water.

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Storage Information

• Best eaten fresh within 24 hours.
• Avocado may brown—add fresh right before serving.
• Store in the refrigerator in an airtight container.
• Do not freeze.

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FAQ

Can I use raw shrimp?
Only if you cook them beforehand. This recipe is designed for cooked shrimp.

Can I use frozen shrimp?
Yes—thaw, pat dry, and proceed normally.

Is it spicy?
Only mildly. Adjust heat with jalapeños or serranos.

Can I prep it ahead?
Prep everything except avocado. Add avocado just before serving.

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History / Fun Facts

• Ceviche is believed to have originated in Peru over 2,000 years ago.
• Shrimp ceviche variations spread throughout Mexico and Latin America.
• Traditional ceviche uses raw fish, but shrimp ceviche often uses cooked shrimp for convenience and safety.
• In coastal Mexico, avocado is a common addition for richness and balance