Easy Shrimp Ceviche with Avocado
Ingredients
- 1 pound peeled and deveined raw medium shrimp
- 1/4 cup freshly squeezed lemon juice
from 2 lemons
- 1/4 cup freshly squeezed lime juice
from 2 to 3 limes
- 2 medium tomatoes
seeded and chopped
- 1/2 small red onion
finely chopped
- 1 medium jalapeño
seeded and finely chopped, about 3 tablespoons
- 1/2 cup chopped fresh cilantro leaves and tender stems
- 1/2 teaspoon kosher salt
- 1 medium avocado
- Tortilla chips
for serving, optional
Directions
- 1
Bring a large pot of salted water to a boil over high heat. Turn off the heat, add the shrimp, and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes. Drain the shrimp and set aside until cool enough to handle, about 10 minutes.
- 2
Chop the shrimp into 1/2-inch pieces and place in a large bowl. Add the lemon juice, lime juice, tomatoes, red onion, jalapeño, cilantro, and salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours.
- 3
Just before serving, dice the avocado, add to the ceviche, and gently toss to combine. Serve with tortilla chips, if desired.
Easy Shrimp Ceviche with Avocado
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About this Recipe
Looking for a vibrant, refreshing dish that comes together in minutes? This Easy Shrimp Ceviche with Avocado delivers a burst of fresh, zesty flavor perfect for any occasion, from a casual gathering to a light summer meal.
What makes this ceviche shine is the synergy of bright citrus and garden-fresh vegetables, allowing the natural sweetness of the shrimp to truly pop. It’s a remarkably simple recipe that feels gourmet, leveraging the power of fresh ingredients to create a memorable experience without requiring extensive kitchen time.
Prepare your palate for a symphony of textures and tastes. You'll experience tender, succulent shrimp "cooked" by the tang of fresh lemon and lime juice, perfectly complemented by crisp tomatoes, a slight bite from red onion, and a hint of warmth from finely chopped jalapeño. The creamy avocado adds a rich counterpoint, tying all the vibrant flavors together for a truly satisfying bite, especially when scooped up with crunchy tortilla chips.
This recipe is wonderfully versatile. Feel free to customize the spice level by adjusting the amount of jalapeño—for less heat, remove all seeds and membranes, or for more, include a few. If you're sensitive to onion, you can rinse the finely chopped red onion under cold water for a minute to mellow its bite before adding. You can also vary the ratio of lemon and lime juice to find your preferred citrus balance.
Serve this refreshing ceviche chilled as an impressive appetizer or a light, flavorful main course on a warm evening. It's ideally enjoyed with crisp tortilla chips, providing the perfect textural contrast to the vibrant mix.