Chilled Shrimp Ceviche with Avocado
Servings: 4
Prep Time: 20 minutes
Chill Time: 20–30 minutes
Ingredients
1 lb cooked shrimp, peeled and deveined
Juice of 2 limes
1 lime, sliced (for garnish)
1 large tomato, diced
1 avocado, cubed
1/4 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
1 jalapeño, seeded and minced
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Instructions
If the shrimp are large, cut them into bite-sized pieces and place them in a large mixing bowl.
Pour the fresh lime juice over the shrimp and toss to coat.
Add the diced tomato, red onion, cilantro, and minced jalapeño. Mix gently.
Drizzle with the olive oil and season with salt and black pepper to taste.
Carefully fold in the cubed avocado so it stays intact.
Cover and refrigerate for 20–30 minutes to let the flavors meld.
Garnish with lime slices and extra cilantro before serving.
Serving Suggestions
Serve chilled with tortilla chips or crackers.
Spoon into lettuce cups for a light, low-carb meal.
Pair with tostadas or serve over a bed of crisp greens.
Tips
Use ripe but firm avocado so it doesn’t become mushy.
For extra flavor, add diced cucumber or mango.
If using raw shrimp instead of cooked, ensure it is safely prepared according to food safety guidelines before making ceviche.
Enjoy this refreshing, zesty shrimp ceviche as a perfect appetizer, lunch, or light summer dinner!
