Shrimp & Avocado Ceviche

mains recipes Sep 10, 2020

Is there anything that screams vacation more than fresh ceviche? I think not. Cabo is a place close to my heart as we’ve taken countless vacations there as a family over the years. So when Sam decided to plan a trip for the two of us down there this coming October, I immediately began craving ALL of the tropical foods.

Yet with COVID nipping many peoples’ travel plans in the bud, I wanted to make sure that everyone could enjoy a little bit of vacation goodness right in their own homes. Whether you’re lounging by the pool or simply want to take your Taco Tuesday to the next level, this Shrimp and Avocado Ceviche will teleport you somewhere warm.

First off, don’t let the idea of homemade ceviche scare you! I’ll admit, I was perhaps a bit intimidated myself prior to making it for the first time, but this dish is most definitely a new go-to considering how simple and easy it was to throw together.

As I stress in my Homemade Ahi Tuna Poke Bowls recipe, the quality of the seafood you choose is key in this recipe, and I encourage you to ask the fishmonger at your local grocery store which shrimp are the freshest.

For those still a little skeptical of this traditional Peruvian dish or not sure what it is in the first place, ceviche is made from fresh fish that’s been cured in citrus juice. The acidity from the citrus “cooks” the seafood, making it a great, no-cooking-required option for those not so hot on the raw stuff. Still not sold? This recipe can likewise be made with cooked, poached shrimp if needed – the choice is yours!

But not only is shrimp one of the easiest proteins to prep (in my opinion), it’s also incredibly nutritious. Shrimp is a great source of phosphorus and vitamin B12, plus it provides calcium, iron, magnesium, potassium, zinc, selenium and choline which help strengthen bones, benefit brain health and promote a healthy heart.

If you love shrimp as much as I do (which is a lot), also be sure to check out my Cauliflower Tabbouleh with Mediterranean Shrimp and Spring Veggie & Shrimp Pasta with Creamy Avocado Sauce for your next home cooking night.

But what really makes this ceviche so dang tasty and tropical is the variety of other fresh and flavorful ingredients. Tomatoes, cilantro, red onion, jalapeño and lime juice all bring a variety of textures and bite to this dish that will truly transport you right to your favorite vacation spot.

And, of course, avocado is simply a must in this (and most any) recipe. If you’re as crazy about avos as I am, be sure to likewise check out my:

Whether you’re trying to stay cool in this late summer heat or simply want to go full vacation-mode (without anything too labor-intensive), this Shrimp and Avocado Ceviche is it. Allow the lime juice to do all of the cooking for you, and this flavorful appetizer, side dish or light main course is ready in no time.

I sincerely hope we can all enjoy a real tropical trip soon (Lord knows we all need it after how the year has gone so far), but for now, allow this recipe to be your little piece of paradise, right at home  .



 YIELDS4 Servings
 PREP TIME10 mins COOK TIME15 mins TOTAL TIME25 mins


  •  1 lb fresh, raw, medium-sized shrimp, peeled & deveined (can sub for poached shrimp if desired)
  •  ¾ cup freshly squeezed lime juice
  •  2  medium-sized tomatoes, deseeded & chopped
  •  1  medium jalapeño, deseeded & minced
  •  ½  red onion, minced
  •  ½ cup cilantro, roughly chopped
  •  1 tsp salt
  •  ½ tsp black pepper


Cut raw shrimp into ~ 1/2 inch pieces, and place in a bowl with 1/2 cup of the lime juice.

Set aside for 15 minutes to allow the acid to cook the shrimp (avoid allowing this to sit too long or the shrimp will get tough).

*if using cooked shrimp, skip this step.

In a separate bowl, add the rest of the lime juice, tomatoes, jalapeño, red onion, cilantro, salt and pepper. Mix to incorporate.
Add the shrimp to your veggie mixture, and mix to combine completely.
Serve with plantain chips, tortilla chips or in lettuce cups. Enjoy!

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