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Shrimp Avocado Ceviche Recipe

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4 from 59 reviews

This vibrant Shrimp Avocado Ceviche is a refreshing, zesty dish perfect for warm days or as a crowd-pleasing appetizer. Featuring tender boiled shrimp combined with creamy avocado, crisp cucumber, fresh tomatoes, and a tangy salsa verde dressing, it bursts with flavor and bright lime zest. Quick to prepare and easy to serve with chips, this ceviche offers a healthy, delicious way to enjoy seafood with a Mexican-inspired twist.

Ingredients

Seafood

  • 1 pound shrimp, peeled and deveined

Produce

  • 2 avocados, cubed
  • 2 Persian cucumbers, chopped
  • 1/2 cup tomatoes, chopped
  • 1-2 jalapeños, seeded if desired, chopped
  • 1 small shallot, finely chopped
  • 1 clove garlic, grated
  • 1/2 cup cilantro, roughly chopped
  • 1 tbsp lime zest

Liquids & Condiments

  • 1/4 cup lime juice
  • 1/3 cup salsa verde

Seasoning

  • Flaky sea salt, to taste

Instructions

  1. Boil the Shrimp: Bring a large pot of water to a rolling boil over high heat. Add the peeled and deveined shrimp, and boil until they turn pink and are cooked through, about 2-3 minutes depending on shrimp size. Drain the shrimp and immediately rinse under cold water to stop the cooking process and cool them down.
  2. Chop the Shrimp: Once cooled, roughly chop the shrimp into bite-sized pieces, suitable for mixing in the ceviche.
  3. Combine Ingredients: In a large bowl, add the chopped shrimp along with cubed avocado, chopped Persian cucumbers, diced tomatoes, seeded and chopped jalapeños, finely chopped shallot, grated garlic, and roughly chopped cilantro. Stir gently to combine without mashing the avocado.
  4. Add Lime and Salsa Verde: Sprinkle in lime zest, pour in the fresh lime juice and salsa verde. Toss everything carefully to coat the ingredients evenly with the tangy dressing.
  5. Season and Serve: Season the ceviche generously with flaky sea salt to taste. Mix lightly once more and serve immediately with plenty of tortilla chips for scooping.

Notes

  • Use fresh, high-quality shrimp for the best flavor and texture.
  • Adjust the number of jalapeños according to your preferred spice level; removing seeds reduces heat.
  • To keep the avocado from browning, mix it in last and serve the ceviche promptly.
  • For added zest, chill the ceviche for 15-20 minutes before serving, but avoid letting it sit too long to preserve avocado freshness.
  • Flaky sea salt enhances the texture and flavor more than regular table salt.

Find it online: https://justsosavory.com/shrimp-avocado-ceviche-recipe-2/