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If you’re anything like me, you LOVE shrimp ceviche! My version has avocado and is fresh, bright, and has the most incredible flavor. It’s the perfect no-cook dish for warm weather. Make it, trust me, you will thank me later!
Sunshine in Every Bite
- Fresh and Vibrant: Bright lime juice, juicy tomatoes, and creamy avocado make every bite light, zesty, and refreshing.
- No Cooking Required: The lime juice does all the work, so it’s quick, easy, and perfect for warm days.
- Perfect for Sharing: Great as an appetizer, snack, or light meal, just grab some chips and dig in!
Shrimp Ceviche Ingredients
- Citrus: Use fresh lime juice, not bottled. Lemon juice or orange juice works as well.
- Shrimp: Fresh or thawed shrimp both work. You can also use firm white fish, scallops, or even octopus.
- Raw shrimp: The lime juice “cooks” it as it sits, turning it opaque. But you can use cooked shrimp if you prefer.
- Cut Evenly: Similar bite-sized pieces give you better texture and a balanced bite every time.
- Serving: Serve with tortilla chips, on tostadas, or add to tacos.
How to Make Shrimp Ceviche
This shrimp ceviche recipe comes together with just a little chopping and a quick marinate in the fridge. Scoop it up with some tortilla chips, serve it alongside warm rice, or pile it into tortillas for a fun twist on dinner!
- Marinate: In a large bowl, add the chopped uncooked shrimp and fresh lime juice. Let it stand for 15 minutes until the shrimp turns opaque; the acid in the lime juice will cook the shrimp.
- Combine: Add the Roma tomatoes, red onion, jalapeño pepper, and cilantro, then toss with the shrimp and lime juice, cover, and refrigerate for an hour. Add the diced avocados and toss right before serving, and season your shrimp ceviche with salt and pepper to taste.
Alyssa’s Pro Tip
Don’t Over-Marinate: Leaving the shrimp in the lime juice too long can make it tough and rubbery. Stick to the recommended time for the best texture.
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In a large bowl, add 1 pound chopped uncooked shrimp and ½ cup fresh lime juice. Let it stand for 15 minutes until the shrimp turns opaque; the lime juice will cook the shrimp.
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Add the 2 chopped Roma tomatoes, ¼ cup diced red onion, 1 diced jalapeno pepper, and ¼ cup chopped cilantro, and toss with the shrimp and lime juice. Cover and refrigerate for an hour.
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Add the 3 small diced avocadosand toss right before serving. Add salt and pepper to taste.
- Fridge: Refrigerate in an airtight container for up to 2 days. The texture is best the first day.
- Make Ahead: Best made same day. Prep the lime juice, shrimp, and veggies ahead and store separately, then mix a few hours before serving so the shrimp doesn’t get chewy.
Calories: 227kcalCarbohydrates: 13gProtein: 13gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 95mgSodium: 825mgPotassium: 665mgFiber: 7gSugar: 2gVitamin A: 535IUVitamin C: 22mgCalcium: 60mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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