Fresh Shrimp Ceviche with Creamy Avocado
A quick and easy fresh shrimp ceviche with creamy avocado, perfect for summer. This light and refreshing dish combines tangy lime-marinated shrimp with smooth avocado and fresh veggies for a crowd-pleasing treat.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Mexican
Ingredients
Scale
- 1 pound fresh shrimp, peeled and deveined (wild-caught preferred)
- 1/2 cup fresh lime juice (about 120 ml), freshly squeezed
- 2 medium ripe avocados, diced
- 1 small red onion, finely diced
- 1 small jalapeño, seeded and minced (optional)
- 1 cup cherry tomatoes (about 150 grams), halved or quartered
- 1/4 cup fresh cilantro, chopped
- Sea salt to taste (kosher salt recommended)
- Freshly ground black pepper to taste
- 1 tablespoon extra virgin olive oil (optional)
- 1/2 cup cucumber, diced (optional)
Instructions
- Prepare the shrimp: If using raw shrimp, bring a pot of salted water to a boil. Add shrimp and cook for 1-2 minutes until pink and opaque (about 200°F / 93°C internal temperature). Immediately transfer to an ice bath to stop cooking. Drain and pat dry. If using cooked shrimp, chop into bite-sized pieces.
- Marinate the shrimp: Place shrimp in a mixing bowl. Pour in fresh lime juice and stir to coat evenly. Marinate in the fridge for 10-15 minutes.
- Prepare the veggies: While shrimp marinates, finely dice red onion, jalapeño (if using), cucumber (optional), and halve cherry tomatoes. Chop cilantro and set aside. Dice avocados last to prevent browning.
- Combine everything: Drain some lime juice from shrimp, leaving a little for flavor. Gently fold in diced avocado, red onion, jalapeño, tomatoes, cucumber, and cilantro. Season with salt and freshly ground black pepper to taste.
- Finish with olive oil: Drizzle extra virgin olive oil over ceviche and gently toss to combine.
- Chill and serve: Refrigerate ceviche for 5-10 minutes before serving to let flavors meld. Serve cold, ideally in chilled bowls or on crisp tostadas.
Notes
Do not marinate shrimp for longer than 15 minutes to avoid mushy texture. Add avocado last and fold gently to prevent browning. Drizzling olive oil adds a silky finish. Use fresh shrimp for best flavor and texture. Store leftovers in an airtight container in the fridge up to 24 hours; avoid freezing.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 210
- Sugar: 3
- Sodium: 350
- Fat: 13
- Saturated Fat: 2
- Carbohydrates: 9
- Fiber: 5
- Protein: 18
Keywords: shrimp ceviche, avocado ceviche, summer recipe, quick ceviche, easy appetizer, fresh shrimp, creamy avocado, gluten-free, low-carb