Name: Shrimp Avocado Ceviche Recipe
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Cuisine: Mexican
Ingredients: 1 pound shrimp, peeled and deveined; 2 avocados, cubed; 2 Persian cucumbers, chopped; 1/2 cup tomatoes, chopped; 1-2 jalapeños, seeded (optional) and chopped; 1 small shallot, finely chopped; 1 clove garlic, grated; 1/2 cup cilantro, roughly chopped; 1 tbsp lime zest; 1/4 cup lime juice; 1/3 cup salsa verde; Flaky sea salt, to taste

Jump to Recipe· 4.4 from 33 reviews

There is something undeniably refreshing and vibrant about this Shrimp Avocado Ceviche Recipe that makes it a true showstopper at any table. Combining plump, tender shrimp with creamy avocado, crisp cucumbers, and a splash of tangy lime, this dish bursts with bright flavors and satisfying textures. Whether you’re seeking a light lunch, a colorful appetizer, or a crowd-pleasing party dish, this ceviche is a stellar choice that’s easy to whip up and impossible not to love.

Ingredients You’ll Need

The image shows a dark flat surface with a neat arrangement of chopped cucumber pieces on the left, bright green with a fresh, watery texture. Next to it is a whole, small shallot with a smooth pinkish skin. Above and to the right of the shallot, there are four avocado halves placed closely, displaying their creamy, pale green flesh with some halves containing brown seeds and others empty. On the far right, there is a pile of finely chopped red tomatoes with a juicy and slightly shiny texture. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Shrimp Avocado Ceviche Recipe lies in its simple, fresh ingredients that each play a unique role—from the succulent shrimp to the zesty lime and crunchy vegetables. Here’s what you’ll want to gather:

1 pound shrimp, peeled and deveined: Choose fresh or thawed shrimp for the best texture and flavor.
2 avocados, cubed: Pick ripe but firm avocados to maintain shape and creaminess.
2 Persian cucumbers, chopped: Their mild crunch complements the softness of avocado perfectly.
1/2 cup tomatoes, chopped: Adds sweetness and juicy bursts of color.
1-2 jalapeños, seeded and chopped: Brings a gentle heat that awakens the palate without overpowering.
1 small shallot, finely chopped: Offers subtle pungency and depth.
1 clove garlic, grated: Infuses the ceviche with unmistakable aromatic sharpness.
1/2 cup cilantro, roughly chopped: Lends fresh, citrusy green notes that brighten the whole dish.
1 tbsp lime zest, plus 1/4 cup lime juice: Essential for tang and a vibrant citrus punch.
1/3 cup salsa verde: Adds complexity with a blend of roasted peppers and herbs.
Flaky sea salt: Enhances all the flavors while adding a delicate crunch.

How to Make Shrimp Avocado Ceviche Recipe

A clear glass bowl on a white marbled surface holds several layers of fresh ingredients. At the bottom, there is a pile of finely chopped green herbs which look like cilantro. Above the herbs, there are small white diced onions spread in the middle. To the right, chunks of light green avocado with some darker spots are stacked. Diced red tomatoes are nestled near the avocado. On the left side, there is a thick, smooth, light brown sauce with small bits in it. The ingredients have a fresh and colorful look, ready to be mixed together. Photo taken with an iphone --ar 4:5 --v 7

Step 1: Cook the Shrimp

Start by bringing a large pot of water to a rolling boil on high heat. Gently add your peeled and deveined shrimp, letting them simmer just until they turn a lovely pink — this usually takes about 2 to 3 minutes depending on their size. Avoid overcooking to keep them tender and juicy. Once done, drain and immediately run the shrimp under cold water. This stops the cooking process and chills them down to the perfect ceviche-ready temperature. Then, chop the shrimp into bite-size pieces that blend well with the other ingredients.

Step 2: Combine Fresh Ingredients

In a roomy bowl, mix together the chopped shrimp, cubed avocado, Persian cucumbers, tomatoes, jalapeños, shallot, garlic, and cilantro. Each element brings its own pop of flavor and texture, making for a harmonious balance that sings on the palate.

Step 3: Add Zesty Lime and Salsa Verde

Sprinkle the lime zest and drizzle the fresh lime juice right over the mixture, followed by the salsa verde. This combination infuses the ceviche with a lively citrus brightness and subtle spicy depth that’ll have your taste buds dancing.

Step 4: Season to Taste

Finish off by sprinkling flaky sea salt to taste. Stir gently but thoroughly to combine all the flavors without mashing the avocado. Your Shrimp Avocado Ceviche Recipe is now ready to enjoy immediately with plenty of crunchy chips on the side!

How to Serve Shrimp Avocado Ceviche Recipe

Garnishes

To elevate your ceviche presentation and flavor, garnish with extra cilantro sprigs, thin slices of radish for crunch and color, or a few lime wedges for an extra zing of freshness. A light drizzle of good olive oil or a few dashes of hot sauce can also add a special flair.

Side Dishes

This dish pairs beautifully with crispy tortilla chips, warm tostadas, or even a bed of leafy greens for a light meal. For something heartier, consider serving alongside grilled corn or black beans for a delightful contrast of textures and flavors.

Creative Ways to Present

Plate your Shrimp Avocado Ceviche Recipe in small glass jars for a fun, sharable appetizer or serve it in avocado shells for an eye-catching, eco-friendly touch. If you’re hosting, a ceviche bar with different toppings and homemade chips lets everyone customize their own delicious creations.

Make Ahead and Storage

Storing Leftovers

Keep leftover ceviche in an airtight container in the refrigerator for up to 24 hours. Because of the fresh avocado, it’s best enjoyed fresh, but a squeeze of extra lime can help prevent browning and maintain that vibrant color.

Freezing

It’s not recommended to freeze shrimp avocado ceviche due to the creamy texture of avocado and fresh crispness of the vegetables, which can degrade in quality when frozen and thawed.

Reheating

This ceviche is best enjoyed cold or at room temperature. If you prefer a warmer bite, briefly warm the shrimp separately but avoid heating the full ceviche to preserve the freshness and texture of the other ingredients.

FAQs

Can I use cooked shrimp or raw shrimp in this ceviche?

For this recipe, fully cooked shrimp is preferred to ensure food safety and perfect texture. However, some traditional ceviche recipes use raw seafood cured in citrus juice. For beginners, cooking the shrimp first is a safer and simpler option.

What can I substitute for salsa verde?

If you don’t have salsa verde on hand, a mixture of tomatillos, jalapeños, cilantro, and lime juice blended together works beautifully. You can also use a mild green chili sauce or even a squeeze of extra lime juice for freshness.

How spicy is this Shrimp Avocado Ceviche Recipe?

The spice level depends on how many jalapeños you include and whether you seed them. Removing the seeds will make it mild, while adding some seeds amps up the heat. Adjust according to your preference for a gentle or more lively kick.

Can I prepare this recipe in advance?

You can prep most of the ingredients ahead of time, but it’s best to assemble the ceviche close to serving to keep the avocado fresh and the flavors vibrant. Combine everything just before you want to enjoy it.

What is the best way to serve this ceviche for a party?

Serve this Shrimp Avocado Ceviche Recipe in small individual cups or on tortilla chips for easy grab-and-go hors d’oeuvres. This makes it simple for guests to enjoy without fuss and keeps the ceviche looking fresh and appealing.

Final Thoughts

There is truly nothing like a bowl of fresh, zesty Shrimp Avocado Ceviche Recipe to brighten your day or impress guests with minimal effort. With its perfect blend of textures and bold flavors, it’s a dish that’s as delightful to make as it is to eat. I highly encourage you to give it a try — your taste buds will thank you!

Shrimp Avocado Ceviche Recipe

Ingredients You’ll Need