Shrimp and Avocado Ceviche

Shrimp and Avocado Ceviche is a light and refreshing dish that’s perfect for summer. This California-inspired recipe combines tender cooked shrimp, crisp veggies, and creamy avocado in a zesty citrus marinade. Refreshing and wholesome, it makes an easy appetizer or a vibrant summer meal that’s bursting with flavor and is simple to prepare.

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Shrimp 101

Best Shrimp For Shrimp and Avocado Ceviche

For a simple, stress-free ceviche, look for shrimp that’s already shelled and deveined. You can use fresh or frozen, cooked or raw shrimp depending on your comfort level and how much prep you’d like to do. Ideally, choose wild-caught shrimp for the best flavor and sustainability. Keeping it easy with pre-cleaned shrimp means you can focus on the bright, fresh flavors of this dish without extra fuss.

How To Cook Shrimp for Ceviche

If you’re using raw shrimp, cook it just until it turns opaque and pink, usually about two to three minutes in gently boiling water. Immediately transfer it to an ice bath to stop the cooking and keep it tender. Once chilled, pat the shrimp dry and dice before combining with the other ceviche ingredients. This quick cooking method keeps the shrimp juicy, flavorful and ready to soak up the bright citrus marinade.

Cutting Shrimp For Ceviche

Once the shrimp is cooked and chilled, cut it into bite-sized pieces to ensure every spoonful has balanced flavor and texture. Dicing the shrimp evenly also helps it absorb the citrus marinade more thoroughly. Aim for pieces about half an inch so they blend well with the avocado and vegetables in the ceviche.

Avocado 101

How To Pick a Ripe Avocado

Choose avocados that yield slightly to gentle pressure without feeling overly soft or mushy. The skin should be dark with a pebbled texture. Gently remove the stem cap; if it comes off easily and reveals bright green flesh, the avocado is ripe and ready. Dark green or brown under the stem means it is overripe. Avoid avocados with sunken spots or cracks, which can signal spoilage inside.

How To Cut and Pit an Avocado Safely

Start by slicing the avocado lengthwise around the pit, then twist gently to separate the halves. If the avocado is ripe, the pit should come out easily when you lift it out with your fingers, which is much safer than using a knife. To dice the flesh, hold one avocado half in your hand and carefully score it into cubes with the tip of a small knife, being careful not to cut through the skin. Then use a spoon to scoop out the pieces. This method is easy, safe and helps keep the avocado in perfect chunks for this ceviche.

Preventing Browning in Avocado

Avocados naturally brown when exposed to air, but you can slow this down by adding acid. The addition of fresh lime right after cutting the avocados helps to preserve its bright color. If making ceviche ahead of time, store it tightly covered in the refrigerator to limit air contact. This simple step helps keep your avocado looking fresh and appetizing.

Ingredients Needed

• Large Shrimp– Buy peeled and deveined shrimp to save time and effort.
• Limes– Press down and roll the limes firmly on the counter before cutting to help release more juice. You can also zest them for an extra burst of bright citrus flavor in the ceviche.
• Jalapeño– To char, hold the jalapeño with tongs over a gas flame or place it under a broiler, turning until the skin is blackened all over.
• Red Onion– If raw onion tastes too strong, soak in cold water for 10 minutes to mellow the flavor.
• Roma Tomatoes– Choose firm, bright Roma tomatoes with smooth skin for the best flavor and texture in your ceviche.
• English Cucumber– Use the tip of a soup spoon to scrape out the seeds quickly and neatly.
• Cilantro– Trim off thicker stems and use mostly the leaves for a milder, fresher flavor.
• Garlic– Rinse the garlic cloves with water before peeling to help the skins slip off more easily. Trim off the root end first, then use a garlic press for quick, consistent results.
• Hass Avocados– Add avocados towards the last, then drizzle with lime juice to help prevent browning.
• Salt and Pepper– Season in small steps, stirring and tasting as you go to build balanced flavor without overpowering the fresh ingredients.

How To Make

To make this fresh and flavorful Shrimp and Avocado Ceviche, start by charring the jalapeño over a gas flame or under the broiler, turning it until the skin is blackened to add a smokey depth of flavor. Once cooled, remove the seeds if you want less heat, then dice it finely. Chop the cooked shrimp into bite-sized pieces and place them in a large bowl. Add freshly squeezed lime juice and zest for a bright citrus punch, saving a bit of the lime juice to toss with the avocado later. Prep the cucumber by peeling, deseeding and dicing it, then dice firm Roma tomatoes to keep the ceviche chunky and fresh. Finely dice the red onion and cilantro leaves and peel and crush the garlic for a savory boost. Combine these ingredients with the shrimp mixture.

For the avocado, sliced it lengthwise, remove the pit safely with your fingers, score the flesh into cubes and scoop them out with a spoon. Gently fold the avocado into the ceviche and drizzle with the reserved lime juice to help prevent browning. Season with salt and pepper to taste, then cover and refrigerate for about 30 minutes so the flavors can meld. Serve cold with tortilla chips or over crisp greens for a light, refreshing dish.

What To Serve With Shrimp and Avocado Ceviche

Shrimp and Avocado Ceviche is bright, fresh and full of zesty flavor, making it a perfect appetizer or light main dish for a relaxed family meal or a small gathering with friends. Pair it with a basket of crunchy tortilla chips for easy scooping, or serve it over crisp romaine leaves for a lighter option.

For a satisfying main course try Shredded Beef Tacos with Cilantro Lime Coleslaw, which brings a hearty and savory balance to the citrusy ceviche. Salsa Verde Chicken Enchiladas are another flavorful, crowd-pleasing choice that guests will love. Round out the menu with Homemade Guacamole and Pico de Gallo, letting everyone mix and match flavors. For the drinks, ice-cold sparkling water with lime or a classic margarita keeps things refreshing and festive.

How To Store Leftovers

Store leftover ceviche in an airtight container in the refrigerator for up to two days, though it tastes best on the first day. For the best texture, stir gently before serving.

Variations

• Add Crab– Swap half of the shrimp for 8 ounces of fresh lump carb meat for a luxurious seafood list.
• Make It Creamy– Stir in a spoonful of mayonnaise or Crema Fresca for a richer, creamier ceviche.
• Turn Up the Heat– Add extra diced jalapeño or a splash of hot sauce for more spice.
• Tropical Flair– Mix in diced mango or pineapple for a sweet, bright contrast.
• Try Scallops– Replace the shrimp with small bay scallops for a delicate, seafood twist.
• Add Corn– Stir in charred or roasted corn kernels for a touch of sweetness and extra texture.
• Include Radishes– Thinly sliced radishes add a peppery crunch that pairs well with the shrimp.
• Use Red Bell Pepper– Dice red bell pepper for color and a mild, sweet flavor boost.

Frequently Asked Questions

Can I make this Shrimp Avocado Ceviche ahead of time?

You can prepare this ceviche a few hours in advance and keep it chilled until serving. For the best texture and color, add the avocado just before serving to prevent browning and mushiness. Storing everything tightly covered in the refrigerator will keep the flavors fresh and safe to enjoy.

Is it safe to use cooked shrimp in ceviche?

Yes, using cooked shrimp in ceviche is completely safe and often more approachable for home cooks. Since the shrimp is already fully cooked, you’re simply marinating it in citrus juices to add bright flavor rather than relying on the acid to “cook” it. This method keeps the process simple, safe and delicious.

Can I freeze Shrimp Ceviche?

Freezing this Shrimp and Avocado Ceviche is not recommended. The fresh vegetables and avocado lose their texture and the citrus can cause the shrimp to become rubbery after thawing. For the best flavor and quality, enjoy ceviche freshly made and stored in the refrigerator for up to two days.

What’s the difference between Shrimp Ceviche and Shrimp Cocktail?

Shrimp ceviche is marinated in citrus juices with vegetables, herbs and sometimes chiles, creating a bright, tangy flavor with a fresh, salsa-like feel. In contrast, shrimp cocktail features cooked shrimp served cold with a sweet and spicy tomato-based cocktail sauce, often as a simple appetizer. While both are a refreshing, ceviche is more of a zesty, marinated salad, while shrimp cocktail is a dunk-and-serve dish.

How do I prevent overcooked or rubbery shrimp?

Shrimp cook quickly, so keep a close eye on them. Boil gently for just two to three minutes, until they turn pink and opaque, then immediately strain and transfer them to an ice bath to stop the cooking process. Avoid leaving them in hot water too long, as this can make them tough and rubbery. Properly chilling them right away helps keep the shrimp tender and juicy for ceviche.