Avocado Shrimp Ceviche is a vibrant mix of shrimp, lime juice, creamy avocado, crisp vegetables, and a touch of heat from jalapeño peppers. It’s light, flavorful, and perfect for serving chilled with my homemade tortilla chips! I also have a Shrimp Ceviche you’ll want to try, packed with fresh lime, crunchy vegetables, and bold flavors, but without the avocado for a lighter option.

Bowl of Avocado Shrimp Ceviche on a wooden table with limes from overhead.
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Ingredients & Substitutions

  • Shrimp: Look for cooked shrimp for this recipe–it makes it so easy! Frozen, pre-cooked shrimp would also work–just let it thaw first. Once thawed, pat the shrimp dry to remove any excess moisture before chopping and using in the recipe.
  • Lime Juice: Freshly squeezed lime juice is the best for shrimp and avocado ceviche. (I needed 4 limes for 1/2 cup lime juice.) It gives the dish a fresh, bright flavor that makes the shrimp and vegetables taste even better. Store-bought lime juice doesn’t have the same fresh taste, so using fresh limes is the way to go!
  • Salt: The kosher salt in ceviche helps bring out the natural flavors of the shrimp and vegetables. It also helps the dish taste better by balancing the tangy lime juice and making everything more flavorful. If you don’t have kosher salt, you can use regular table salt or sea salt instead. Just use a little less since table salt is finer and stronger than kosher salt. Start with half the amount and taste to adjust.
  • Fresh Vegetables: Fresh vegetables are important in ceviche. They add crunch, flavor, and make the dish taste fresh. Fresh tomatoes, onions, and jalapeno peppers balance the tangy lime juice and make the ceviche taste even better. If you prefer less heat, just leave out the jalapeno.
  • Cilantro: Cilantro adds a fresh, herby flavor to ceviche that helps balance the other ingredients. I know some people don’t like its taste because it can be a bit strong or soapy to them. If you don’t like it, you can leave it out, but it does help give the dish a bright, fresh taste. (I highly encourage you to try it, or at least a little bit—it makes a big difference in flavor!)
  • Avocado: I love what the avocado adds to the shrimp ceviche. It gives it a richness and creaminess that works so well with the fresh vegetables.
Bowl of Avocado Shrimp Ceviche on a wooden table with chips and cilantro.

Authentic Shrimp Ceviche

Ceviche is a dish made from raw fish or seafood that’s ‘cooked’ in citrus juice, usually lime or lemon. The acid in the lime juice will change the shrimp’s color and texture, making it safe to eat, just like cooking it with heat. It usually takes about 20-30 minutes for the raw shrimp to turn pink and opaque in the lime juice. However, this recipe keeps it simpler by using cooked shrimp.

Can I Add Other Vegetables To The Ceviche?

Yes, you can add other vegetables to ceviche! Some good options are cucumbers, bell peppers, or corn. Just chop them up small (if needed) and mix them in with the other ingredients. It will make the ceviche even more colorful and delicious!

How To Serve Avocado Shrimp Ceviche: Best Pairing and Serving Ideas

Shrimp and Avocado Ceviche is best served chilled–that gives it the most flavor! Here are some of my favorite ways to serve ceviche:

  1. Serve it in small bowls or cups for an appetizer or snack.
  2. Pair it with tortilla chips, pita chips, or crusty bread (like a French baguette) for dipping.
  3. Top crispy tostadas with the shrimp and avocado ceviche.
  4. Pair it with crunchy crackers or parmesan crisps.
  5. Serve it as a side with a green salad.
Dipping a chip into Avocado Shrimp Ceviche.

How To Store Avocado Shrimp Ceviche

To store shrimp and avocado ceviche, place it in an airtight container in the refrigerator. It is best to eat it within 1-2 days (I think it is the best the day it is made), as the avocado can brown and the shrimp can lose its texture over time. If you make it ahead, add the avocado just before serving to keep it fresh.

Bowl of Avocado Shrimp Ceviche surrounded by parmesan crisps on a wooden table from overhead.
5 from 1 vote

Avocado Shrimp Ceviche

Prep Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour
Enjoy a refreshing Avocado Shrimp Ceviche, packed with bold flavors, crispy vegetables, and a touch of heat. Perfect for serving chilled with homemade tortilla chips!

Ingredients

  • 12 ounces medium cooked shrimp, peeled, deveined, tail removed, chopped
  • ½ cup fresh lime juice, about 4 medium limes
  • ¼ teaspoon kosher salt
  • 2 Roma tomatoes, diced
  • 1 medium red onion, diced
  • 2 medium jalapeño peppers, seeded, diced
  • ¼ cup cilantro, chopped
  • 2 green onions, diced
  • 1 medium avocado, diced

Instructions

  • Place the chopped shrimp in a medium bowl. Add lime juice and salt, then toss to coat. Let rest for 10–15 minutes.
  • Add tomatoes, red onion, jalapeños, cilantro, green onions, and avocado. Gently stir to combine. Cover and refrigerate for at least 30 minutes, preferably an hour.
  • Serve chilled with tortilla chips.

Did you make this recipe?

You can tag me at @iamhomesteader.

What the Test Kitchen had to say about this recipe:

Autumn

I love this ceviche! The shrimp is tender, and the avocado adds great creaminess. Super easy and delicious!

Elizabeth

This is so light and fresh, and I love the little extra substance from the avocado.

Stephanie

This is simple, but packed with flavor. I am not always sure about cilantro, but it works here.

Bella

The shrimp and lime are so refreshing, and the jalapeños give just the right amount of heat. I would even add a few more jalapeños next time!

Annabelle

This ceviche is addictive! The shrimp and avocado combo is perfect, and the lime adds a nice zing.

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