Avocado Shrimp Ceviche Bowl

Ingredients

• 454 g (1 lb)cooked shrimp, peeled and chopped
• 2ripe avocados, diced
• 3Roma tomatoes, diced
• 1/2red onion, finely diced
• 1 smallcucumber, diced
• 1 small, optionaljalapeño, finely chopped
• 15 g (1/4 cup)fresh cilantro, chopped
• 3limes, juiced
• 15 ml (1 tbsp)olive oil
• 1/2 tspgarlic powder
• to tastesalt and black pepper
• to servetortilla chips and lime wedges

Instructions

1. 1

   Build the base

   Put the shrimp, tomatoes, cucumber, red onion, jalapeño and cilantro in a large bowl. Toss gently to keep the vegetables crisp and the shrimp tender.

2. 2

   Season with lime

   Add the lime juice, olive oil, garlic powder, salt and black pepper. Fold together until the shrimp and vegetables are lightly coated; the mixture should look glossy and juicy, not soupy.

3. 3

   Fold in avocado

   Gently fold in the diced avocado just before chilling, taking care to keep it in distinct pieces rather than mashing it.

4. 4

   Chill briefly

   Refrigerate the ceviche for about 15 minutes so the flavours can settle. It should be cold and fragrant, with the lime flavour slightly softened.

5. 5

   Serve cool

   Spoon into bowls and serve with tortilla chips and lime wedges. Keep the shrimp cool and the vegetables crisp until serving.

What is shrimp ceviche?

Ceviche is a Latin American-style dish commonly associated with seafood dressed in citrus. This version uses cooked shrimp, so the lime adds brightness and flavour rather than being relied on to cook the seafood.

Avocado brings a creamy contrast to the crisp cucumber, tomatoes and onion. The short chill lets the ingredients mingle while keeping the bowl fresh and lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 193 calories, 20g protein, 9g carbs, 10g fat.

The shrimp supplies most of the protein, while the avocado and olive oil contribute much of the fat. Tomatoes, onion and the other vegetables provide some carbohydrates; tortilla chips add more if served. For a balanced plate, pair a portion with extra vegetables or a modest serving of rice, and keep chips on the side.

Choose the shrimp and vegetables

Cooked shrimp: Use peeled shrimp and chop it into bite-sized pieces so it is easy to scoop with a chip or spoon. Pat it dry if it has excess moisture, which can otherwise dilute the dressing.

Fresh produce: Choose ripe but still-firm avocados and tomatoes, and a crisp cucumber. These hold their shape when gently tossed.

Balance the lime dressing

Citrus and oil: Lime juice gives the bowl its sharp, refreshing edge, while olive oil rounds it out. Fold the dressing through rather than stirring vigorously.

Seasoning: Garlic powder, salt and black pepper season the mixture without adding another preparation step. Taste the dressing-coated shrimp and vegetables before serving, and adjust seasoning to taste.

Keep the avocado chunky

Add the avocado after dressing the other ingredients, just before the bowl goes into the fridge. Use a soft folding motion so the pieces remain intact and creamy.

Ripe fruit: An avocado should yield gently to pressure but not feel mushy. If it is very soft, fold it in especially carefully.

Use the short chill well

Chill for about 15 minutes, as directed, to bring the bowl together and serve it cold. A longer rest may soften the vegetables and avocado, so this is best prepared close to serving.

Texture cues: The finished mixture should be glossy, not watery, with distinct pieces of avocado and vegetables. If liquid collects at the bottom, give it a gentle fold before portioning.

Serve it as a bowl or starter

Tortilla chips add crunch and make the ceviche easy to scoop; lime wedges let everyone add more citrus at the table. For a more substantial meal, serve it alongside rice or warm tortillas.

For an appetiser, spoon smaller portions into individual bowls and keep the chips separate until serving so they stay crisp.

Recipe notes & tips

• Drain or pat the cooked shrimp dry before mixing to help keep the bowl from turning watery.
• Chop the vegetables to a similar bite-sized scale so each spoonful gets a balanced mix.
• Add the avocado last and fold gently to keep its pieces distinct.
• Start with less jalapeño if you prefer mild heat; remove the seeds for a gentler kick.
• Keep the tortilla chips separate until serving so they retain their crunch.
• Taste before serving and adjust the salt, pepper or lime to suit the ingredients.

Variations

• Add mango: Fold in diced ripe mango for a sweet contrast to the lime and jalapeño.
• Use lemon: Replace the lime juice with lemon juice for a different citrus note.
• Add more heat: Include extra finely chopped jalapeño or leave some seeds in.
• Make it herbier: Increase the cilantro slightly or add a little chopped parsley.
• Serve in lettuce cups: Spoon the chilled mixture into crisp lettuce leaves instead of using chips.

Common mistakes to avoid

• Watery shrimp: Drain and pat it dry before adding it so it does not dilute the dressing.
• Mushy avocado: Add it last and fold gently rather than stirring vigorously.
• Overmixing: Tossing too hard can break up the avocado and soften the vegetables; use a light folding motion.
• Too much liquid: Measure the lime juice as you add it and fold just until coated; the mixture should be juicy, not soupy.
• Soggy chips: Keep tortilla chips separate and serve them alongside the bowl.
• Long chilling: Stick to the brief 15-minute rest so the vegetables stay crisp.

How to store

Refrigerate leftovers promptly in an airtight container and eat within 1 day for the best texture. The avocado may brown and soften, so this dish is best served fresh; do not leave it at room temperature for an extended period.

Frequently asked questions