Avocado Shrimp Ceviche is one of those recipes that instantly transports you to a sunny coastal setting. Bright citrus flavors, tender shrimp, creamy avocado, and crisp vegetables come together in a refreshing dish that feels light yet satisfying. Whether you’re looking for a healthy appetizer, a no-cook summer meal, or an impressive dish for entertaining, this shrimp ceviche recipe checks every box.

Unlike heavy seafood dishes, ceviche is all about freshness. The shrimp is gently “cooked” in citrus juice, absorbing flavor while maintaining a tender bite. Paired with ripe avocados, red onion, cilantro, and a hint of heat, this avocado shrimp ceviche is both elegant and approachable. Best of all, it comes together quickly with simple ingredients and minimal effort.

In this guide, you’ll learn everything you need to know about making perfect avocado shrimp ceviche at home—from ingredient selection and preparation tips to variations, serving ideas, and cultural background. Let’s dive in.

What Is Shrimp Ceviche?

Ceviche is a traditional Latin American dish, most commonly associated with coastal regions of Mexico, Peru, and Ecuador. It typically features raw seafood marinated in citrus juice, which denatures the proteins and gives the seafood a cooked appearance and texture—without using heat.

Shrimp ceviche is especially popular because shrimp is mild, tender, and pairs beautifully with citrus and fresh herbs. Adding avocado introduces richness and balance, making avocado ceviche a modern favorite enjoyed around the world.

Why You’ll Love This Avocado Shrimp Ceviche Recipe

Fresh and healthy: Packed with lean protein, healthy fats, and fresh vegetables
No cooking required: Perfect for warm days or quick meals
Versatile: Serve it as an appetizer, light lunch, or party dish
Customizable: Adjust spice, citrus, and add-ins to suit your taste
Visually stunning: Bright colors make it ideal for entertaining and social media

Ingredients for Avocado Shrimp Ceviche

Use the freshest ingredients possible—ceviche is all about quality.

Ingredients:

1 lb raw shrimp, peeled, deveined, and chopped into bite-sized pieces
½ cup fresh lime juice (about 4–5 limes)
1 tbsp fresh lemon juice (optional, for balance)
2 ripe avocados, diced
½ cup red onion, finely diced
1 cup cherry tomatoes, halved or diced
¼ cup fresh cilantro, chopped
1 small jalapeño, finely minced (optional)
1 tsp sea salt (or to taste)
½ tsp black pepper
1 tbsp olive oil (optional)
Zest of 1 lime (optional, for extra brightness)

Instructions: How to Make Avocado Shrimp Ceviche

Prepare the shrimp:
Chop raw shrimp into small, even pieces and place them in a glass or ceramic bowl.
Marinate in citrus:
Pour lime juice (and lemon juice if using) over the shrimp, ensuring all pieces are submerged. Cover and refrigerate for 15–20 minutes, stirring once halfway through, until shrimp turns opaque.
Drain excess juice:
Once shrimp is “cooked,” drain off most of the citrus juice, leaving a few tablespoons for flavor.
Add vegetables:
Gently fold in red onion, tomatoes, cilantro, jalapeño, and lime zest.
Incorporate avocado:
Add diced avocado carefully to avoid mashing. Toss gently.
Season:
Sprinkle with salt, pepper, and drizzle with olive oil if desired. Adjust seasoning to taste.
Chill briefly:
Refrigerate for 5–10 minutes before serving to allow flavors to meld.
Serve fresh:
Serve immediately with tortilla chips, tostadas, or as a standalone dish.

Tips for Perfect Shrimp Ceviche

Use the freshest shrimp possible: Sushi-grade or very fresh shrimp ensures safety and flavor.
Don’t over-marinate: Too much citrus time can make shrimp rubbery.
Add avocado last: This keeps it creamy and intact.
Balance acidity: If your limes are very tart, a splash of orange juice can soften the bite.
Serve same day: Avocado ceviche is best enjoyed fresh.

Delicious Variations

Mexican-style shrimp ceviche: Add cucumber, ketchup, and hot sauce
Tropical ceviche: Include diced mango or pineapple
Spicy ceviche: Add extra jalapeño or serrano pepper
Peruvian-inspired: Use lime only, red onion, and serve with sweet potato slices
Low-carb ceviche: Skip chips and serve in lettuce cups

Serving Suggestions

Avocado shrimp ceviche is incredibly versatile. Serve it:

With tortilla chips or plantain chips
On tostadas for a light meal
In martini glasses as a party appetizer
Over mixed greens for a ceviche salad
As a taco filling with soft corn tortillas

Nutritional Benefits

This healthy seafood recipe is rich in:

Lean protein from shrimp
Healthy fats from avocado
Vitamin C from citrus
Antioxidants from tomatoes and herbs

It’s naturally gluten-free, low-carb, and can fit into keto or paleo lifestyles with small adjustments.

Cultural Context & Fun Facts

Ceviche dates back over 2,000 years, with origins linked to ancient coastal civilizations. The Spanish later introduced citrus fruits, shaping modern ceviche as we know it today. Avocado is a newer addition, reflecting contemporary tastes and global influence.

Make-Ahead & Storage Notes

Best eaten fresh
Can be prepped (without avocado) up to 6 hours ahead
Add avocado just before serving
Store leftovers tightly covered for up to 24 hours (texture may change)