Description

A light, zesty, and refreshing shrimp ceviche with avocado, lime, and cilantro, this easy summer recipe is perfect for entertaining, picnics, or a quick healthy lunch. Tender pre-cooked shrimp is tossed with creamy avocado, crisp vegetables, fresh herbs, and a generous splash of lime juice. It’s gluten-free, dairy-free, and full of bold flavor.

Ingredients

Scale

1 lb cooked shrimp, peeled, deveined, and chopped
2 ripe avocados, diced
1 cup diced cucumber
1 cup diced tomatoes
½ cup finely chopped red onion
¼ cup chopped fresh cilantro
2–3 limes, juiced (about ¼ cup lime juice)
1 jalapeño, seeded and finely chopped (optional)
Salt and pepper to taste

Instructions

In a large bowl, combine the chopped shrimp, cucumber, tomatoes, red onion, jalapeño (if using), and cilantro.

Pour the fresh lime juice over the mixture and stir to combine.

Gently fold in the diced avocado.

Season with salt and pepper to taste.

Cover and refrigerate for 15–30 minutes to let the flavors meld.

Serve chilled with tortilla chips, tostadas, or in lettuce cups.

Notes

Use pre-cooked shrimp to save time and avoid raw seafood concerns
Always use fresh lime juice for the best flavor—bottled won’t cut it
Dice all vegetables uniformly for better texture and presentation
Add the avocado last and fold gently to avoid mushiness

Serve immediately for the freshest taste, or chill for up to 30 minutes before serving