Shrimp Ceviche with Avocado
This no-cook shrimp ceviche with avocado is the ultimate quick dinner, ready in just 20 minutes. Fresh shrimp is 'cooked' in tangy lime juice, then tossed with creamy avocado, crunchy vegetables, and fresh cilantro for a vibrant, refreshing meal. Perfect as a light weeknight dinner, a show-stopping appetizer, or a healthy lunch.
Equipment
- Chef's knife
- Cutting board
- Medium non-reactive bowl (glass or ceramic)
- Measuring cups
- Measuring spoons
- Citrus juicer or reamer
- Spoon
- Small bowl (for soaking onion, optional)
- Colander (if using frozen shrimp)
Ingredients
- 1 lb raw shrimp, peeled, deveined, tails off 31/40 count recommended
- 1 cup fresh lime juice from about 6-8 limes
- 2 ripe avocados, diced
- ½ cup red onion, finely diced
- 1 jalapeño or serrano pepper, seeded and minced
- 1 cup cucumber, seeded and diced
- ½ cup fresh cilantro, chopped
- 1 Roma tomato, seeded and diced
- Salt to taste
- Black pepper to taste
Instructions
- Cut the raw shrimp into small, bite-sized pieces (about 1/2-inch chunks). Place them in a medium non-reactive bowl (glass or ceramic).
- Pour the fresh lime juice over the shrimp, ensuring all pieces are submerged. Stir gently, cover the bowl, and refrigerate for 15-20 minutes, until the shrimp turn opaque pink and white.
- While the shrimp 'cooks,' prepare the vegetables: finely dice the red onion, seed and mince the jalapeño, dice the cucumber and tomato, and chop the cilantro. For a milder onion flavor, soak the diced red onion in cold water for 10 minutes, then drain.
- After 20 minutes, check the shrimp for doneness (opaque and firm). Drain off about half of the lime juice from the bowl.
- Add the diced red onion, minced jalapeño, diced cucumber, diced tomato, and chopped cilantro to the bowl with the shrimp. Gently fold everything together.
- Season generously with salt and pepper. Taste and adjust seasoning as needed.
- Just before serving, dice the avocados into cubes similar in size to the shrimp. Gently fold the avocado into the ceviche, being careful not to mash it.
- For best flavor, let the ceviche rest in the refrigerator for another 5-10 minutes. Serve immediately while cold, with tortilla chips, tostadas, or in lettuce cups.
Notes
Do not use bottled lime juice; fresh juice is essential for proper 'cooking' and flavor. Do not let the shrimp sit in the lime juice for more than 30 minutes, or it will become tough. Always add the avocado at the very end to prevent it from breaking down. For a sweeter twist, add 1/2 cup diced mango. For a smoky kick, stir in 1/2 teaspoon smoked paprika. Store leftovers in an airtight container in the refrigerator for up to 1 day (the avocado may discolor, but the flavor will still be good).