Go Back
Fresh Shrimp Ceviche with Avocado Recipe

Fresh Shrimp Ceviche with Avocado

There's something so special about enjoying a light and zesty dish on a warm day. Fresh Shrimp Ceviche with Avocado not only brings back memories of summer beach picnics but also makes for a quick and easy appetizer that you can whip up in no time. Trust me, this recipe will become a staple in your kitchen!
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Ceviche
  • 1 lb fresh shrimp peeled and deveined
  • 1 cup fresh lime juice
  • 1 medium red onion finely chopped
  • 1 medium tomato diced
  • 1 cup cucumber diced
  • 1/2 cup fresh cilantro chopped
  • 1 medium avocado diced
For seasoning
  • Salt and pepper
  • Tortilla chips

Equipment

  • Glass or Ceramic Bowl
  • Refrigerator

Method
 

  1. Step 1: In a glass or ceramic bowl, combine the shrimp and lime juice. Make sure the shrimp are fully submerged in the juice.
  2. Step 2: Cover the bowl and refrigerate for 30-60 minutes, until the shrimp turn opaque and firm. This is where the magic happens!
  3. Step 3: Once the shrimp are ready, drain them but retain a small amount of lime juice for flavor.
  4. Step 4: Add the red onion, tomato, cucumber, cilantro, and avocado to the shrimp, mixing gently to combine.
  5. Step 5: Season with salt and pepper to taste. Give it a little taste test to find that perfect balance!
  6. Step 6: Serve immediately with tortilla chips, and enjoy the fresh, zesty goodness!

Notes

Fresh Shrimp Ceviche is best enjoyed right after it's made, but if you need to store it, keep it in an airtight container in the refrigerator. It should be consumed within 1-2 days. Note that the avocado may brown, so if you're making it ahead of time, consider adding the avocado just before serving for the best presentation.