You know those brutal hot days when you’re just not in the mood to fire up the stove? Shrimp Ceviche with Avocado is basically my lifeline for stuffy kitchens and lazy evenings by the back porch. If you’ve ever stared into your fridge thinking “I want something bright and fresh, but not boring,” this will change your home-cooking game. Seriously, it’s a dish you can bring to a party or eat straight out of the mixing bowl (I won’t judge). I got obsessed with it after making a friend’s version alongside her Fiesta Lime Chicken with Avocado — super satisfying, wild flavors, and easy to throw together. 
Why You’ll Love It
Listen, I could eat Shrimp Ceviche with Avocado every week, and I’m not exaggerating. The zing from the citrus, juicy bits of shrimp, that creamy pop from avocado — it just never gets old. There’s barely any cooking, which honestly feels like cheating but in the best way. You kind of feel like a five-star chef even though it takes, what, like twenty minutes? And you watch your friends go, “Wait, YOU made this?” Yes, I did, and I could basically live on this all summer. If you’ve got some tortilla chips and a sunny spot on the patio, you’re set. Oh, and cleanup is basically non-existent (double win).
Key Ingredients in Easy Shrimp Ceviche
There’s no secret cufflink with Shrimp Ceviche with Avocado. It’s mostly fresh stuff you can find at every grocery store, which I love.
You’ll need: juicy shrimp (honestly, I swing for medium, already peeled ones if I’m in a hurry), lots of fresh limes (get extras just in case), tomatoes (the riper, the better), crisp red onion, a handful of cilantro (don’t skip it, please), and creamy avocado. I sometimes sneak in a minced jalapeño if I’m feeling reckless. Salt and pepper — taste as you go! Also, don’t skip a splash of orange juice. It seems odd, but trust me, it balances the tartness and adds a gentle sweetness that makes the flavors way friendlier. I always make sure my shrimp are cooked, not raw. More on that later, but yeah, food safety matters.
How to Make Easy Shrimp Ceviche
I’m about to reveal how effortless Shrimp Ceviche with Avocado can be, um, even for “I never measure” types like me. First thing: If your shrimp aren’t already cooked, just drop them in gently simmering water for a minute or two. Don’t walk away, or they’ll get rubbery and weird. Take them out, rinse with cold water, then chop into bite-sized pieces.
Now the fun part — combine the shrimp with diced tomatoes, red onion, cilantro, and if you’re spicy-inclined, those jalapeños. Squeeze in fresh lime juice (don’t be shy), and a gentle pour of orange juice. Let it chill for at least 20 minutes so the flavors can get friendly together. Right before serving, dice up the avocado and gently stir it in. This keeps it from getting mushy and sad-looking.
If you want to get fancy, serve it in little glasses or lettuce cups, but honestly, I just leave the bowl in the center of the table and let everyone dig in. I do grab the first scoop though… perks of being the chef.
Is Ceviche Healthy?
Lots of people ask me if Shrimp Ceviche with Avocado is actually good for you, and I love saying yes. It’s light, fresh, and loaded with protein, thanks to the shrimp. The citrus juices? They pack a vitamin C punch, perfect for keeping your immune system in line (my grandma would approve). Avocado adds those “good fats” that everyone talks about. It’s low-carb, gluten free, and basically guilt-free.
Okay, if you eat the whole bowl with a bag of chips… maybe not the healthiest — but, hey, we all have those nights. I’d much rather reach for this instead of most takeout.
“I’d never made ceviche before, but this recipe was so easy, and everyone loved it. Definitely going into my summer dinner rotation!” — Amanda from Austin
What to Serve with Easy Shrimp Ceviche
I always get stuck on the “what goes with it” question. Honestly, Shrimp Ceviche with Avocado plays nice with so much.
- Serve with crunchy tortilla chips or salty crackers — you can’t go wrong.
- Spoon over crisp tostadas for a quick lunch.
- Pair with a chilled beer or light white wine and a breezy playlist.
- Need another dish? Try a bright side like grilled shrimp bowl avocado corn salsa sauce or even some mango slices.
This ceviche loves being the star, but it’s happy to share the stage, too.
Common Questions
Q: Can I use frozen shrimp?
A: Yup, just thaw it first and make sure it’s cooked!
Q: How long does Shrimp Ceviche with Avocado keep in the fridge?
A: I’d say up to two days. After that, the avocado gets mushy and the shrimp don’t love it.
Q: Is it safe to “cook” the shrimp in lime juice?
A: Honestly? Stick with cooked shrimp for peace of mind. Lime juice is great for flavor, but not enough for food safety, in my opinion.
Q: What if I don’t like cilantro?
A: You can leave it out. Try fresh parsley, or just skip it altogether.
Q: Can I make it ahead?
A: Yes, but add the avocado right before serving so it stays pretty.
Ready to Dive Into Flavor?
If you’ve made it this far, you probably need Shrimp Ceviche with Avocado in your life ASAP. It’s fresh, healthy, and honestly more fun than most takeout. When those summer vibes hit and you’re itching for quick flavor, this is your no-stress answer. You can always check out the Easy Shrimp Ceviche Recipe (Top-Rated!) for another simple take, or get creative and add your own spin. If you’re craving more zesty recipes for your next party, swing by my Fiesta Lime Chicken with Avocado for a total flavor overload. Grab your limes, chase away the dinner blues, and let me know how yours turns out! 
Easy Shrimp Ceviche with Avocado
A fresh and vibrant dish perfect for hot days, combining cooked shrimp, lime, tomatoes, and creamy avocado.
- Total Time: 22 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb medium shrimp, cooked and diced
- 3 ripe tomatoes, diced
- 1 medium red onion, diced
- 1 handful of fresh cilantro, chopped
- 1 avocado, diced
- 2–3 fresh limes, juiced
- 1–2 tablespoons orange juice
- 1 jalapeño, minced (optional)
- Salt and pepper, to taste
Instructions
- If shrimp are not already cooked, gently simmer them in water for 1-2 minutes until cooked through. Rinse under cold water and chop into bite-sized pieces.
- In a mixing bowl, combine the cooked shrimp, diced tomatoes, red onion, cilantro, and jalapeños (if using).
- Squeeze in the fresh lime juice and add a splash of orange juice, mixing well.
- Let the mixture chill for at least 20 minutes to allow flavors to meld.
- Right before serving, gently stir in the diced avocado to avoid it getting mushy.
- Serve in a bowl alongside tortilla chips or in little glasses for a fancy touch.
Notes
For best results, add avocado right before serving to keep it fresh. This dish is perfect for summer gatherings!
- Prep Time: 20 minutes
- Cook Time: 2 minutes
- Category: Appetizer
- Method: No Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 150mg