Shrimp Ceviche with Avocado

Ingredients

• 454 g (1 lb)raw shrimp, peeled, deveined and tails removed (31/40 count recommended)
• 240 ml (1 cup), from about 6–8 limesfresh lime juice
• 2ripe avocados, diced
• 75 g (½ cup)red onion, finely diced
• 1jalapeño or serrano pepper, seeded and minced
• 150 g (1 cup)cucumber, seeded and diced
• 15 g (½ cup)fresh coriander, chopped
• 1Roma tomato, seeded and diced
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Cut the shrimp

   Cut the raw shrimp into bite-sized pieces, about 1.3 cm (½ inch). Put them in a medium-sized non-reactive glass or ceramic bowl.

2. 2

   Marinate in lime

   Pour the fresh lime juice over the shrimp so every piece is submerged. Stir gently, cover and refrigerate for 15–20 minutes, until the shrimp look opaque, pink and white.

3. 3

   Prepare the vegetables

   While the shrimp marinates, finely dice the red onion, seed and mince the jalapeño, dice the cucumber and tomato, and chop the coriander. For a milder onion flavour, soak the diced onion in cold water for 10 minutes, then drain it.

4. 4

   Check the shrimp

   After 20 minutes, check that the shrimp are opaque and firm. Pour off about half of the lime juice.

5. 5

   Fold in vegetables

   Add the red onion, jalapeño, cucumber, tomato and coriander to the bowl. Fold them gently through the shrimp.

6. 6

   Season to taste

   Season generously with salt and black pepper, then taste and adjust the seasoning as needed.

7. 7

   Add the avocado

   Just before serving, dice the avocados into cubes similar in size to the shrimp. Fold them in carefully so they stay intact.

8. 8

   Rest and serve

   For the best flavour, refrigerate the ceviche for another 5–10 minutes. Serve immediately while cold, with tortilla chips, tostadas or in lettuce cups.

What is shrimp ceviche?

Ceviche is a Latin American dish of seafood dressed with citrus, often mixed with vegetables and herbs. Lime juice changes the shrimp’s texture and appearance, making it opaque, but citrus does not reliably eliminate foodborne pathogens.

This version combines the tang of lime with creamy avocado, crisp cucumber and a little chilli. The contrast in textures keeps a short ingredient list lively.

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 juice, vegetables and avocado supply the carbohydrates. Serve it with lettuce cups for a lighter accompaniment or add tostadas or tortilla chips for a more substantial plate.

Choosing the shrimp

Size matters: the recipe recommends 31/40-count shrimp, which are small enough to cut into bite-sized pieces and marinate evenly.

Freshness matters: use shrimp intended to be eaten raw or follow food-safety guidance for raw seafood. Keep it cold throughout preparation; if you prefer not to serve raw seafood, use cooked shrimp instead, though the result will differ.

Getting the lime marinade right

Full coverage: keep the shrimp submerged in the lime juice during the 15–20-minute marinating time so the pieces change texture evenly.

Non-reactive bowl: glass or ceramic is specified for the acidic juice. Check the shrimp at 15 minutes and again by 20 minutes for an opaque appearance and firm texture.

Balancing the vegetables

Milder onion: soaking the diced red onion in cold water for 10 minutes softens its sharpness; drain it well before adding it.

Even pieces: cut the cucumber, tomato and shrimp into similarly sized bites so each spoonful has a balanced mix. Seed the cucumber and tomato as directed to limit excess liquid.

Keeping the avocado intact

Last addition: dice the avocado just before serving and fold it in gently. Adding it at the end helps the pieces keep their shape rather than getting mashed during mixing or chilling.

Chilling and serving

Short final rest: after mixing in the vegetables, the recipe calls for another 5–10 minutes in the refrigerator. Serve the ceviche cold and soon after that rest.

To serve: tortilla chips and tostadas add crunch, while lettuce cups make a fresh, crisp base. Keep the ceviche chilled while it is waiting to be served.

Recipe notes & tips

• Use a glass or ceramic bowl for the lime marinade.
• Cut the shrimp into similar-sized pieces so they marinate at the same rate.
• Seed the cucumber and tomato before dicing to help keep the mixture less watery.
• Soak the diced red onion in cold water for 10 minutes if you want a milder flavour.
• Drain about half the lime juice before adding the vegetables.
• Dice and fold in the avocado just before serving to help it hold its shape.

Variations

• Use cooked shrimp: chill peeled, cooked shrimp and toss it with the lime and other ingredients for a non-raw version.
• Adjust the chilli: use jalapeño for a gentler heat or serrano for a hotter kick.
• Add extra crunch: serve the ceviche with crisp tortilla chips or tostadas.
• Choose lettuce cups: spoon the chilled mixture into lettuce leaves for a crisp serving option.
• Make onion milder: soak the diced red onion in cold water for 10 minutes, then drain before mixing.

Common mistakes to avoid

• Using a reactive bowl: acidic lime juice can react with some materials; choose glass or ceramic.
• Leaving shrimp partly uncovered: make sure all the pieces are submerged in lime juice while marinating.
• Marinating by time alone: check that the shrimp are opaque and firm, and do not assume the citrus makes raw seafood risk-free.
• Skipping the onion soak when desired: soak it for 10 minutes in cold water to soften its sharpness.
• Adding avocado too early: dice it just before serving and fold gently to avoid mashing it.
• Serving it warm: keep the ceviche refrigerated and serve it cold.

How to store

Keep leftovers covered in the refrigerator and use them within 1 day; for food safety, do not leave the ceviche at room temperature for extended periods. The avocado may soften and discolour, so this dish is best served soon after preparation; do not rely on reheating to make raw seafood safe.

Frequently asked questions