Fresh Shrimp Ceviche Recipe with Lime and Creamy Avocado
A quick and easy fresh shrimp ceviche with lime juice and creamy avocado, perfect for a light, flavorful dish that feels like a little vacation in a bowl.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (marinating time)
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Latin American
Ingredients
Scale
- 1 pound (450 grams) raw shrimp, peeled and deveined, medium to large size
- ½ cup (120 ml) freshly squeezed lime juice (from 4 to 5 limes)
- 2 medium ripe avocados, diced
- ½ small red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 small jalapeño, seeded and minced (optional)
- 1 medium tomato, diced (optional)
- Salt to taste (preferably kosher salt)
- Freshly cracked black pepper to taste
- 1 tablespoon olive oil (optional)
Instructions
- Rinse 1 pound (450 g) of raw shrimp under cold water, then pat dry with paper towels. If frozen, thaw completely in the fridge overnight for best texture.
- Chop shrimp into bite-sized pieces, roughly ½ to ¾ inch (1.3 to 2 cm).
- Place shrimp in a medium bowl and pour fresh lime juice over it — about ½ cup (120 ml), enough to cover all pieces. Stir gently to coat. Cover and refrigerate for 15-20 minutes until shrimp turns opaque and firmer.
- While shrimp marinates, finely chop ½ small red onion, ¼ cup cilantro, 1 small seeded jalapeño (if using), and dice 2 ripe avocados and 1 medium tomato. Keep avocados last to avoid browning.
- After marinating, drain some lime juice if there’s excess (about half) but keep a little for flavor. Gently fold in the avocado, onion, cilantro, jalapeño, and tomato. Season with salt and freshly cracked black pepper to taste.
- Drizzle 1 tablespoon of olive oil over the ceviche and give one last gentle stir. Taste and adjust seasoning if needed.
- Let the ceviche rest in the fridge for 5-10 minutes before serving to let flavors mingle. Serve cold or at room temperature.
Notes
Do not over-marinate shrimp to avoid rubbery texture; 15-20 minutes is ideal. Use fresh, sushi-grade shrimp for safety. Keep avocado chunks chunky for texture contrast. Serve chilled within an hour for best flavor. Leftovers keep up to 24 hours refrigerated but avocado may brown. Avoid freezing ceviche.
Nutrition
- Serving Size: About 1 cup (240 ml)
- Calories: 220
- Fat: 12
- Carbohydrates: 8
- Fiber: 5
- Protein: 20
Keywords: shrimp ceviche, lime ceviche, avocado ceviche, fresh shrimp recipe, easy ceviche, seafood appetizer, gluten-free ceviche, dairy-free ceviche