Shrimp Avocado Ceviche

Ingredients

• 454 g (1 lb; 21–25 count)raw shrimp
• 3ripe avocados, diced
• 120 ml (½ cup; juice of about 4–5 limes)fresh lime juice
• 120 ml (½ cup)finely diced red onion
• 1jalapeño, seeded and minced
• 240 ml (1 cup)diced English cucumber
• 120 ml (½ cup)chopped fresh coriander
• 1Roma tomato, seeded and diced (optional)
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Poach the shrimp

   Bring a medium pot of salted water to a gentle boil. Add the shrimp and cook for 1–2 minutes, until pink and opaque; keep the water from boiling vigorously.

2. 2

   Cool and chop

   Drain the shrimp straight away and place them in a bowl of iced water to stop the cooking. Once cool, drain again and chop into bite-sized pieces.

3. 3

   Mix the marinade

   In a large non-reactive bowl, such as glass or stainless steel, whisk the lime juice with a generous pinch of salt and a few grinds of black pepper.

4. 4

   Marinate the shrimp

   Add the chopped shrimp and toss to coat. Refrigerate for exactly 10 minutes so the acidity can gently firm the shrimp.

5. 5

   Prepare the vegetables

   While the shrimp marinates, dice the red onion, jalapeño, cucumber and tomato, if using, and chop the coriander. Prepare the avocado last to limit browning: halve and stone it, score the flesh, then scoop it out with a spoon.

6. 6

   Add the vegetables

   Take the shrimp from the fridge. Add the red onion, jalapeño, cucumber and tomato, then fold them through gently.

7. 7

   Fold in avocado

   Add the diced avocado and chopped coriander. Fold gently just until combined, keeping the avocado in distinct chunks. Taste and adjust the salt and pepper as needed.

8. 8

   Rest and serve

   Leave the ceviche at room temperature for 5 minutes so the flavours can meld. Serve straight away with tortilla chips, tostadas or on a bed of lettuce.

What is shrimp avocado ceviche?

Ceviche is a Latin American dish built around seafood and a lively citrus dressing. Here, the shrimp are briefly poached before meeting the lime, rather than being cooked by the citrus alone.

Avocado brings a creamy contrast to the sharp lime and crisp vegetables. Briefly marinating the cooked shrimp gives them time to take on the citrus flavour without leaving them in the acid for too long.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 0g protein, 0g carbs, 0g fat.

The shrimp provide most of the protein, while the avocado contributes much of the fat and the lime and vegetables add some carbohydrate. Serve with lettuce or add tortilla chips or tostadas alongside, depending on how substantial you want the plate to be.

Why poach the shrimp first?

Gentle poaching gives the shrimp a controlled start: cook them only until pink and opaque, then cool them straight away. The recipe uses a short lime marinade for flavour and texture, not as a substitute for cooking the shrimp.

Keep the vegetables crisp

Onion and jalapeño add sharpness and heat, while cucumber contributes crunch. Seed the jalapeño before mincing for a milder result, and use the tomato only if you want its extra juicy, savoury note.

Coriander adds a fresh herbal finish. Chop it while the shrimp marinates so it is ready to fold in at the end.

Handle the avocado gently

Cut the avocado last, as directed, to reduce the time its flesh is exposed to air. Score it in the skin and scoop out the pieces with a spoon.

Fold it in only until combined. Gentle handling keeps recognisable chunks and avoids turning the mixture into a creamy mash.

Watch the timing

The shrimp need just 1–2 minutes in gently boiling water, followed by an ice-water bath to stop them cooking further. The recipe then calls for exactly 10 minutes of refrigeration in the lime mixture.

After adding the vegetables and avocado, allow the finished ceviche to rest for 5 minutes at room temperature. Serve it immediately after that short rest.

Choose a way to serve it

Tortilla chips or tostadas make crisp, scoopable partners for the tender shrimp and avocado. For a lighter-feeling presentation, serve it on a bed of lettuce as suggested in the method.

Recipe notes & tips

• Use a glass or stainless-steel bowl for the lime marinade.
• Have a bowl of iced water ready before the shrimp finish cooking.
• Drain the shrimp well after cooling so excess water does not dilute the marinade.
• Seed the tomato if using it, as specified, before dicing.
• Prepare the avocado just before it goes into the bowl to limit browning.

Variations

• Skip the tomato: Leave it out for a less juicy version.
• Adjust the heat: Use less jalapeño for a milder ceviche.
• Add more crunch: Increase the diced cucumber while keeping the other ingredients as listed.
• Serve as tostadas: Spoon the finished ceviche onto tostadas just before serving.
• Make it a lettuce dish: Serve portions on a bed of lettuce instead of with chips.

Common mistakes to avoid

• Boiling too hard: Keep the water at a gentle boil so the shrimp cook without vigorous bubbling.
• Overcooking the shrimp: Take them off the heat after 1–2 minutes, once pink and opaque.
• Skipping the ice bath: Transfer the drained shrimp to iced water promptly to stop them cooking.
• Marinating for too long: Refrigerate the shrimp in lime juice for exactly 10 minutes as directed.
• Mashing the avocado: Fold it in gently and stop as soon as it is combined.

How to store

This ceviche is best served immediately. If needed, cover and refrigerate leftovers promptly, then eat within 1 day; the avocado may brown and soften, and the shrimp are best served cold rather than reheated.

Frequently asked questions