Ceviche Recipe
Easy ceviche recipe with shrimp, avocado, and lime is the kind of dish that tastes like sunshine—cool, zesty, and packed with juicy tomatoes, crisp cucumber, and fresh cilantro in every bite. The lime-forward marinade wakes everything up, while creamy avocado softens the tang and makes each spoonful feel rich and satisfying.
This is a “chop, mix, chill” recipe that feels fancy without the fuss, making it perfect for busy days, summer gatherings, or a quick snack platter. Serve it cold with tortilla chips, on tostadas, or straight from the bowl with a spoon.
Table of Contents
Table of Contents
Ceviche Recipe
Equipment
- 1 Cutting board and knife For chopping shrimp and vegetables.
- 1 Mixing Bowl Large enough to toss everything together.
- 1 Citrus juicer (optional) Makes juicing limes and lemons easier.
- 1 Measuring cups and spoons To measure juices and seasonings.
Ingredients
Shrimp Avocado Ceviche
- 1 pound cooked shrimp, peeled, deveined, chopped Use medium shrimp; chop into bite-size pieces.
- 0.5 cup fresh lime juice From about 6–8 limes, to taste.
- 2 tablespoons fresh lemon juice (optional) Adds extra citrus depth.
- 1 cups Roma tomatoes, diced Seeded if very watery.
- 1 cup seedless cucumber, diced
- 0.5 cup red onion, finely diced Rinse if you want it milder.
- 1 jalapeño, seeded and minced (optional) Adjust heat to taste.
- 0.5 cup fresh cilantro, chopped Plus extra for garnish if desired.
- 2 avocados, diced Add just before serving.
- 0.75 teaspoons kosher salt Adjust to taste.
- 0.25 teaspoons black pepper To taste.
Instructions
How to Make Shrimp Ceviche
- Step 1: Chop the cooked shrimp into bite-size pieces and place them in a large mixing bowl.
- Step 2: Dice the tomatoes, cucumber, red onion, and jalapeño (if using) into small, even pieces. Add them to the bowl along with the chopped cilantro.
- Step 3: Pour in the fresh lime juice (and optional lemon juice). Season with salt and pepper, then toss well until everything is evenly coated.
- Step 4: Cover and refrigerate for at least 30 minutes so the flavors meld and the ceviche is well chilled.
- Step 5: Just before serving, gently fold in the diced avocado. Taste and adjust seasoning with more lime juice or salt if needed, then serve cold.
Why You’ll Love This Ceviche Recipe
- Quick and easy: mostly chopping, mixing, and chilling.
- Uses cooked shrimp for a simple, reliable, and safer approach.
- Fresh lime juice, herbs, and crunchy veggies make it taste bright and refreshing.
- Creamy avocado makes it satisfying without being heavy.
- Great for parties and meal prep (with smart storage tips).
Recipe Snapshot
| Recipe Snapshot | |
|---|---|
| Category | Appetizer / Salad |
| Cuisine | Mexican-inspired |
| Prep Time | 20 minutes |
| Cook Time | 0 minutes (if using cooked shrimp) |
| Total Time | 50 minutes (includes chilling) |
| Dietary | Dairy-Free, Gluten-Free |
| Serves | 6 |
| Best Served | Cold, freshly chilled |
Ingredients for Ceviche Recipe
- Cooked shrimp: The protein base—use peeled, deveined shrimp, chopped into bite-size pieces for easy scooping.
- Fresh lime juice: The signature ceviche flavor, adding tang and brightness to the marinade.
- Lemon juice (optional): Adds extra citrus depth alongside lime.
- Red onion: Adds bite and crunch; finely dice so it blends into each spoonful.
- Tomatoes (Roma or ripe tomatoes): Bring juicy sweetness and color.
- Cucumber: Adds crisp freshness and balances the citrus.
- Jalapeño (optional): Adds gentle heat; remove seeds for milder ceviche.
- Avocado: Creamy richness that rounds out the acidity (add it near the end).
- Fresh cilantro: Gives that classic ceviche herbiness and freshness.
- Salt and black pepper: Essential for making all the flavors pop.
How to Make the Ceviche Recipe
Step 1: Prep the shrimp
If your shrimp are large, chop them into small bite-size pieces so the ceviche is easy to scoop with chips.
Step 2: Chop the vegetables
Dice tomatoes, cucumber, red onion, and jalapeño (if using) into small, even pieces for the best texture.
Step 3: Mix the citrus marinade
In a large bowl, whisk together fresh lime juice (and lemon juice if using) with salt and pepper.
Step 4: Combine and chill
Add shrimp, tomatoes, cucumber, red onion, jalapeño, and cilantro to the bowl and toss well. Cover and refrigerate for at least 30 minutes so the flavors meld.
Step 5: Add avocado last
Right before serving, gently fold in diced avocado to keep it fresh and creamy (not smashed).
Step 6: Taste and adjust
Taste and add more lime, salt, or cilantro as needed, then serve cold.
Pro Tips for Ceviche Recipe
- Use cooked shrimp for a dependable, quick ceviche that still tastes fresh and vibrant.
- Dice everything small and evenly so each bite has shrimp, crunch, and citrus.
- Chill at least 30 minutes for the best flavor, but add avocado at the end to keep it green.
- If red onion tastes sharp, rinse the diced onion under cold water and drain before mixing.
- Keep ceviche cold and don’t leave it at room temperature for long, since it’s a seafood dish.
How to Serve Ceviche Recipe
- With tortilla chips as a scoopable appetizer.
- On tostadas for an easy, crunchy bite.
- In lettuce cups for a light, fresh option.
- With extra lime wedges on the side.
- Topped with extra chopped cilantro for freshness.
- With sliced avocado on top (instead of mixed in) for a pretty presentation.
- Alongside a simple salad for a light lunch.
- As a starter for taco night.
- With cucumber slices as a crunchy “chip” alternative.
- In small cups or spoons for party appetizers.
Make Ahead and Storage
Storing Leftovers
- Store ceviche in an airtight container in the refrigerator right after serving.
- For best taste and texture, enjoy within 1–2 days; seafood ceviche doesn’t keep long.
- If possible, store without avocado mixed in, then add fresh avocado when serving leftovers.
Freezing
- Freezing is not recommended because the texture of the shrimp, vegetables, and avocado changes and becomes watery after thawing.
- If you must prep ahead, freeze cooked shrimp separately and assemble fresh with citrus and veggies later.
- Avoid freezing ceviche that already contains avocado.
Reheating
- Ceviche is meant to be served cold and should not be reheated.
- If it has been chilled for a while, simply stir gently and refresh with a squeeze of lime.
- Discard ceviche left out at room temperature too long to reduce food-safety risk.
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FAQs
Can I use raw shrimp and “cook” it in lime juice?
How long should I chill shrimp ceviche before serving?
How long does ceviche last in the fridge?
How do I keep avocado from turning brown?
Add avocado right before serving and make sure it’s lightly coated in citrus juice.