This avocado and shrimp ceviche recipe can be served as an appetizer or eaten as a main course. It could not be easier to make, and the results equal guilt-free snacking and dining…depending on the number and type of chips you dip into it, of course.

All you do is dice cucumber, tomato, red onion and avocado—then throw in some jalapeno if you like it hot! Mix in some diced shrimp, minced cilantro and fresh-squeezed lime and voila—you’re ready to serve!

Don’t worry, even though you’re adding raw shrimp to the ceviche mixture, it’s being ‘cooked’ by the acid from the lime juice! You’ll know it is done and ready to eat when the shrimp is opaque and firm.

Serve with tortilla chips, pita bread or sliced cucumber. If you happen to make this for a poolside soiree, we suggest pairing it with a jalapeno margarita!

super healthy avocado & shrimp ceviche

shrimp ceviche recipe

Diced veggies and seafood make this avocado and shrimp ceviche recipe a perfect addition to a lean diet. Just add some jalapeno to taste and chow down!

Ingredients
 

Yield: 8 servings
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  • 1 lb shrimp, raw, peeled and deveined
  • 1/2 cup lime juice, squeezed from 6–7 limes
  • 1/2 tsp kosher salt
  • 1 cup cucumber, seeded and diced (about 1 medium cucumber)
  • 1/2 cup tomato, diced
  • 1/4 cup red onion, finely diced
  • 2 Tbsp cilantro, chopped
  • 1 jalapeño, seeded and finely minced (if desired)
  • 1/3 cup tomato juice
  • 2 tsp hot sauce
  • salt and pepper, to taste
  • 1 pinch granulated sugar, if desired
  • 1 avocado

Instructions
 

  • Dice shrimp into approximately ¼" pieces then add to a medium-sized mixing bowl. Pour lime juice over the shrimp then add ½ tsp kosher salt—stir to coat the shrimp completely. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes, stirring occasionally.
  • While the shrimp marinates, chop the cucumber, tomato, red onion, cilantro and jalapeño then combine in a separate medium-sized bowl. Cover and refrigerate until the shrimp is ready. You will know when the shrimp is "cooked" when it is opaque and firm—the same as if it had been cooked over heat. If you're nervous, pop the bowl in the microwave for a couple of minutes. That is sure to turn it pink!
  • Remove the shrimp and chopped veggies from the refrigerator then drain the shrimp. Discard the lime juice and add the shrimp to the vegetable mixture.
  • Pour the tomato juice and hot sauce over the ingredients then stir carefully to combine. Sample the mixture then season with salt and pepper to taste. If the ceviche is too sour, simply add a pinch of sugar to mellow out the flavor. Cover the bowl once again and refrigerate for at least 1 hour to allow the flavors to blend.
  • Just before serving, slice 1 avocado then place it along side the ceviche—you can also dice it then stir into the mixture. Serve your ceviche nice and cold with plenty of salty tortilla chips, or fresh cucumber slices if you’re going the super-healthy route. For an extra-naughty version of the snack, serve with crispy tostada shells spread with a light coating of mayonnaise. Enjoy!

Notes

If you’re a planner you can make this recipe up to a day in advance and your ingredients will remain fresh.
Calories: 122kcal, Carbohydrates: 10g, Protein: 13g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.2g, Cholesterol: 85mg, Sodium: 261mg, Potassium: 559mg, Fiber: 3g, Sugar: 4g
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