Shrimp and Avocado Ceviche

A big bowl of Shrimp Ceviche with Cooked Shrimp sitting on a wooden cutting board surrounded by chips.

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.

Course Appetizer

Cuisine American

Keyword Cooked Shrimp Ceviche, Shrimp Avocado Salsa

Prep Time 15

Total Time 15

Servings servings

Calories 166kcal

Author Heather

Ingredients

1 pound large cooked shrimp
2-3 limes
1 small jalapeño
1/2 large red onion *finely diced about 3/4 cup
1 pound Roma tomatoes
1 large English cucumber
1 bunch cilantro
2 large garlic cloves
2 large Hass avocados
salt & pepper to taste

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Instructions

Carefully char the jalapeño by holding it with tongs over a gas flame or placing it under a broiler, turning until the skin is evenly blackened. Set aside to cool.
Dice the shrimp into bite-sized pieces and place in a large mixing bowl.
Zest and juice the limes. Add the zest and juice from half of the limes to the shrimp mixture. Reserve the remaining lime juice for the avocado later.
Peel, deseed and dice the cucumber. Add to shrimp mixture.
Dice tomatoes and jalapeño making sure to remove the jalapeño seeds for less heat. Add to bowl.
Finely chop the cilantro, using mostly the leaves, and add to the bowl.
Peel and dice the onion, then peel and crush the garlic. Add both to the shrimp mixture.
Slice the avocado lengthwise and twist to separate. Remove the pit with your fingers. Score the flesh into cubes without cutting through the skin, then scoop out with a spoon. Add to the bowl and drizzle with the reserved lime juice to prevent browning.
Salt and pepper to taste. Cover and refrigerate for about 30 minutes so the flavors come together, then serve cold with tortilla chips or over crisp greens.

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