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A fresh and easy shrimp avocado ceviche made with cooked shrimp, lime juice, crisp vegetables, and creamy avocado, served chilled. Ready in about 20 minutes, perfect as an appetizer or light meal.

Ingredients

Scale
  • 1 lb (450 g) cooked shrimp, peeled and roughly chopped
  • 2 ripe avocados, diced
  • 2 medium tomatoes, finely chopped
  • ½ small red onion, finely minced
  • 1 small cucumber, diced (seeds removed if watery)
  • 1 jalapeño, finely chopped (remove seeds to tone down heat)
  • ¼ cup fresh cilantro, chopped
  • Juice of 3 limes
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Chop cooked shrimp into bite-sized pieces.
  2. Dice tomatoes.
  3. Remove seeds from cucumber if watery, then dice cucumber.
  4. Dice avocados and set aside to fold in later.
  5. Finely mince red onion.
  6. Finely mince jalapeño, removing seeds to reduce heat if desired.
  7. Chop cilantro.
  8. Pat shrimp and tomatoes dry with paper towels to remove excess moisture.
  9. Toss shrimp, tomatoes, red onion, cucumber, jalapeño, and cilantro together in a large bowl.
  10. Pour fresh lime juice and olive oil over the mixture.
  11. Season with salt and freshly ground black pepper and gently stir; taste and adjust salt or lime juice as needed.
  12. Carefully fold diced avocado into the mixture to keep chunks intact.
  13. Refrigerate 10–15 minutes to let flavors meld.

Notes

Use cooked shrimp for safety and ease; if using raw shrimp, ensure it is very fresh and sushi-grade with appropriate ceviche preparation., Avoid sogginess by patting shrimp and tomatoes dry before mixing., Fold avocado gently at the end to preserve texture., Adjust heat by removing jalapeño seeds or substituting serrano pepper for more spice., Chill ceviche briefly to meld flavors without breaking down avocado., Taste and adjust seasoning often for best balance., Add diced mango or pineapple for a tropical sweetness., Substitute seafood such as cooked crab meat, canned tuna, smoked salmon, or bay scallops., For a Tex-Mex twist, add black beans and corn, serve with tacos or chips., Swap or add herbs like basil or mint for different flavor profiles., Store in an airtight container in the refrigerator and consume within 24 hours for best freshness., Keep avocado separate from shrimp-veggie mix if making ahead, then combine before serving., Do not freeze, as shrimp and avocado texture and flavor degrade.

Nutrition

Find it online: https://cozyovenkitchen.com/shrimp-avocado-ceviche/