Easy Shrimp Ceviche with Avocado

at a glance
Prep Time 10 minutes
Cook Time 2 hours
Servings 6 Servings
5 from 1 vote

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This shrimp ceviche is beginner-friendly and will absolutely wow anyone who tries it. Zesty lime, creamy avocado, and perfectly tender shrimp make this a healthy seafood dish you’ll want to put on repeat.

Shrimp ceviche in a bowl next to limes and an avocado.

Why You’ll Love This Recipe

This is the shrimp ceviche of my dreams. I could eat it weekly and never get bored! Packed with healthy, fresh herbs, tomatoes, creamy avocado, and perfectly tender shrimp, you’re going to love it.

The next time you want a fun and fresh dinner option or you want to plate a festive appetizer for a dinner party, look no further than this ceviche.

This is a pretty widely asked question (and for good reason!) The answer to this question: yes, shrimp ceviche is generally safe to eat.

Remember that even though the fish looks cooked, the citric acid in lime juice can’t kill as much bacteria as cooking with heat will. This doesn’t mean you should avoid eating shrimp ceviche though! Instead, take care to make sure you are buying high-quality fresh shrimp. If you’re super worried about it, you can poach the shrimp for 1-2 minutes beforehand to cook it through, but keep in mind that it won’t taste quite the same as traditional ceviche.

Ingredient Notes

Everything you’ll need for shrimp ceviche can be found below, along with any helpful notes for each. The exact amounts for each can be found on the recipe card.

All of the ingredients for shrimp ceviche on a marble surface.
  • Shrimp – fresh + peeled, and deveined
  • Lime juice
  • Sea salt
  • Purple onion – thinly sliced
  • Cherry tomatoes – quartered
  • Cucumber – finely diced
  • Avocados – cubed
  • Cilantro – finely chopped
  • Fresh dill
  • Jalapeño – deseeded and finely chopped
  • Ground black pepper
  • Lime

How to Make Shrimp Ceviche

Shrimp ceviche is not nearly as tricky to pull off as it may seem. Here’s the full how-to:

Chopped raw shrimp on a cutting board.
A person pouring lime juice into a bowl of shrimp for shrimp ceviche.
Chopped shrimp in a lime marinade for shrimp ceviche.
Chopped shrimp in a lime marinade for shrimp ceviche.
A large glass bowl with all of the ingredients for shrimp ceviche in different sections.
A person using a spoon to mix together the ingredients for shrimp ceviche.
  1. Prep the shrimp and submerge them in lime juice – cut the shrimp into 1/4-inch pieces, and add them to a bowl with 1 cup of fresh lime juice and 1/2 of a teaspoon of sea salt. Stir to combine and submerge the shrimp in the lime juice.
  2. Place in the refrigerator – cover the bowl and place the shrimp in the refrigerator for 1-2 hours, or until the shrimp are pink and no longer opaque.
  3. Drain the shrimp and combine – drain the shrimp and transfer it to a large bowl with the rest of the ceviche ingredients. Stir to combine.
  4. Serve and enjoy – serve the shrimp ceviche alongside chips and enjoy!

Recipe Tips and Tricks

Looking for recipe tips? We’ve got you!

  • Buy high-quality shrimp – this isn’t a recipe that you want to skimp on ingredient-wise. Because we’re relying on lime juice to denature the shrimp (vs. heat, which kills more bacteria), high-quality, fresh shrimp is key!
  • Poach first, if you want – if the thought of shrimp cooking in lime juice is something you can’t quite get behind, know that you can still enjoy shrimp ceviche! Simply poach the shrimp for 1-2 minutes ahead of placing it in the lime juice.
  • Use fish instead – stumbled upon this recipe but not a fan of shrimp? Use fish in this recipe instead! If you’re tomatillo fan, try this fish ceviche verde.

How to Serve

Ceviche (shrimp or fish) is typically served alongside crunchy tortilla chips or plantain chips. If you want to skip the crunchy component altogether, you can also eat ceviche with a spoon!

A person using a tortilla chip to scoop up shrimp ceviche from a bowl.

How to Store Leftovers

Store any leftover ceviche in the fridge. Stored this way, it’ll last for 2 days.

Can you eat raw shrimp in ceviche?

Because the acid in the lime juice denatures the shrimp, the shrimp in ceviche isn’t technically raw. Lime juice doesn’t kill the same amount of bacteria as heat does, so be mindful of that and make sure the shrimp you’re using in the ceviche is fresh and high-quality. All that said, yes, you can eat the shrimp in shrimp ceviche.

How long should ceviche be marinated?

You’ll want to let the raw shrimp soak in the lime juice + salt mixture for 1-2 hours, or until the shrimp becomes pink in color and no longer opaque. If you leave it for too much longer than 2 hours, you’ll run the risk of the shrimp toughening.

Is shrimp ceviche healthy?

Shrimp is a really healthy source of protein if you can tolerate it! The rest of the ceviche mixture is made up of healthy veggies (some technically fruits) and herbs. If your body does well with the ingredient list, it’s definitely a very healthy option.

Shrimp ceviche in a bowl next to chips, lime, avocado, and onion.

More Favorite Shrimp Recipes

Shrimp ceviche in a bowl next to chips, lime, avocado, and onion.

Easy Shrimp Ceviche with Avocado Recipe

By: Cassy Joy Garcia
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 2 hours
Servings: 6 Servings
This shrimp ceviche is beginner-friendly and will absolutely wow anyone who tries it. Zesty lime, creamy avocado, and perfectly tender shrimp make this a healthy seafood dish you'll want to put on repeat.

Ingredients  

  • pounds fresh shrimp peeled and deveined
  • cup fresh lime juice divided
  • 1 teaspoon fine sea salt divided
  • ½ purple onion thinly sliced
  • 1 cup cherry tomatoes quartered
  • ½ cucumber finely diced
  • 2 avocados cubed
  • ½ cup cilantro leaves finely chopped
  • 2 tablespoons fresh dill shredded
  • 1 jalapeno deseeded and finely chopped
  • ¼ teaspoon ground black pepper
  • Fresh lime for garnish

Instructions

  • Cut the shrimp into ¼-inch pieces. Add them to a bowl with 1 cup of fresh lime juice and ½ teaspoon of sea salt. Stir to combine and submerge the shrimp in the lime juice.
  • Cover the bowl and place the shrimp in the refrigerator for 1-2 hours, or until the shrimp are pink and no longer opaque.
  • Drain the shrimp and combine in a large bowl with the remaining ingredients.
  • Serve alongside chips and enjoy!

Nutrition Information

Nutrition Facts
Easy Shrimp Ceviche with Avocado Recipe
Amount per Serving
Calories
213
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
143
mg
48
%
Sodium
 
1039
mg
45
%
Potassium
 
628
mg
18
%
Carbohydrates
 
14
g
5
%
Fiber
 
5
g
21
%
Sugar
 
3
g
3
%
Protein
 
18
g
36
%
Vitamin A
 
593
IU
12
%
Vitamin C
 
32
mg
39
%
Calcium
 
87
mg
9
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes

Recipe Tips and Tricks:
  • Buy high-quality shrimp – this isn’t a recipe that you want to skimp on ingredient-wise. Because we’re relying on lime juice to denature the shrimp (vs. heat, which kills more bacteria), high-quality, fresh shrimp is key!
  • Poach first, if you want – if the thought of shrimp cooking in lime juice is something you can’t quite get behind, know that you can still enjoy shrimp ceviche! Simply poach the shrimp for 1-2 minutes ahead of placing it in the lime juice.
  • Use fish instead – stumbled upon this recipe but not a fan of shrimp? Use fish in this recipe instead! If you’re tomatillo fan, try this fish ceviche verde.
Meet the Author
Cassy Headshot

Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

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