Avocado Shrimp Ceviche

Avocado Shrimp Ceviche

1 Review
From: EatingWell.com, January 2019

A lime-juice marinade "cooks" the raw shrimp in this classic ceviche. For a refreshing update, this one is served with a salsa made from creamy avocado, juicy tomato and tangy cilantro.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound large peeled and deveined shrimp (16-20 count), halved lengthwise and chopped
  • ½ cup lime juice, divided
  • 1 medium tomato, chopped
  • 1 avocado, chopped
  • 1 serrano chile, seeded if desired, finely chopped
  • ⅓ cup chopped fresh cilantro
  • ¼ teaspoon salt


  • Prep

  • Ready In

  1. Combine shrimp and lime juice in a medium nonreactive bowl. Refrigerate until opaque, 3 to 4 hours.
  2. Using a slotted spoon, transfer the shrimp to a large bowl, reserving the lime juice. Add tomato, avocado, chile, cilantro and salt; stir to combine. Add 1 to 3 tablespoons of the reserved lime juice to taste.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 95 calories; 4 g fat(1 g sat); 2 g fiber; 4 g carbohydrates; 12 g protein; 25 mcg folate; 91 mg cholesterol; 1 g sugars; 0 g added sugars; 224 IU vitamin A; 10 mg vitamin C; 44 mg calcium; 1 mg iron; 143 mg sodium; 331 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1½ lean protein, ½ fat

Reviews 1

March 13, 2019
profile image
By: storyland
A recipe true to the original, I microwaved the shrimp for a couple of minutes to avoid raw pieces and accelerate the process, since I was in a hurry. I also added some chopped red onion for color and taste.
More Reviews