Shrimp Ceviche With Avocado

Recipe by BecR2400

My son-in-law makes this wonderful ceviche for us every Christmas and New Years, and for the 4th of July too! Everyone loves it! Serve the ceviche well-chilled in small plastic cups or chilled cocktail glasses (I suggest placing the bowl of ceviche within a larger bowl full of ice to keep it icy cold), along with tostadas chips or tortilla scoops and some chili sauce on the side. Very delicious and refreshing! Note: amounts are approximate-- feel free to adjust measurements to suit your own tastes. Cook time is chill time.

Top Review by SarasotaCook

Excellent salad. I used shrimp and scallops just because scallops were on sale and looked so good. I did change to mango and papaya, only because I was using avocado on another dish, but this is the second time I made it and made it with avocado and crab as the recipe states. I didn't even use cocktail sauce, I just serve in martini glasses on a couple of leaves of lettuce. Refreshing and light. I used it as a nice starter dish. The second time I serve in small lettuce cups on an appetizer bar. Thnx for a great recipe.

Ingredients Nutrition


  1. In a medium bowl, mix together the chunks of shrimp (and crab if using) and the juice of one lemon; season to taste with salt and black pepper. Set aside and chill (in the refrigerator or on ice) for 30 minutes to 1 hour.
  2. Meanwhile, prepare the ceviche by combining all the ingredients (add the avocados last, just before serving) in a large bowl with ice water, stirring well to combine. Drain well; fold in the shrimp, and season to taste with garlic powder and lemon pepper.
  3. Keep well chilled (preferably on ice) until serving time.
  4. Serve with tortilla chips and optional chili sauce.
  5. Ceviche must be served well-chilled, and is best served on the same day it is made.

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