Avocado Shrimp Ceviche
This avocado shrimp ceviche is ready in 20 minutes – fresh lime, creamy avocado, and tender shrimp. Safe for ceviche beginners with quick-cooked shrimp. Perfect for a light lunch or appetizer.
Equipment
- Large Pot
- Colander
- Chef's Knife
- Cutting Board
- Mixing Bowl
Ingredients
- 1 lb raw shrimp, peeled and deveined (21-25 count)
- 1 large ripe avocado, diced
- 1/2 cup fresh lime juice (about 4-5 limes)
- 1/2 small red onion, finely diced (about 1/3 cup)
- 1 jalapeño, seeded and minced
- 1 medium tomato, seeded and diced (about 1/2 cup)
- 1/2 cup fresh cilantro, chopped (stems and all)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup diced cucumber or jicama (optional, for extra crunch)
Instructions
- Bring a pot of salted water to a boil. Add the shrimp and cook for 1½–2 minutes, just until they turn pink and are opaque all the way through. Drain immediately and transfer to a bowl of ice water to stop the cooking.
- Once the shrimp are cool, drain them well and pat dry with paper towels. Chop into bite-sized pieces – about ½-inch chunks.
- In a small bowl, cover the diced red onion with cold water. Let it sit for 5 minutes while you prep everything else. Then drain and pat dry.
- In a medium bowl, combine the cooled shrimp, drained onion, jalapeño, tomato, and cilantro. Toss gently to combine.
- Pour the fresh lime juice over the mixture and stir well. Let it sit for 5 minutes so the citrus can brighten everything.
- Dice the avocado and gently fold it in, being careful not to mash it.
- Add salt and pepper, taste, and adjust. Let the ceviche sit at room temperature for another 5 minutes – the flavors need that short rest to meld. Serve immediately with tortilla chips or tostadas, or as a topping for grilled fish.
Notes
Important: Do not skip shocking the shrimp in ice water – it stops cooking and keeps them tender. Add avocado just before serving to prevent browning. For best results, serve within 6 hours. If making ahead, prep components separately and combine just before serving.