I made a Marinated Shrimp Cocktail with avocado, tomato and lime that’s so bright and addictive you won’t be able to stop scrolling.

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I’m obsessed with this ceviche because it hits every craving: bright, crunchy, slippery, messy and shameless. I love how the Ceviche Shrimp Recipe vibe feels like sun through a cheap umbrella, and how it doubles as a serious Marinated Shrimp Cocktail when people wander by the table.

No pretending here: 1 lb shrimp, peeled and deveined (cooked and chilled or raw, cut into bite sized pieces) and 2 ripe avocados, diced pair up into something electric. But mostly I adore the acid snap that makes you talk faster.

Not delicate. Loud, salty, juicy, and impossible to stop eating right now.

Ingredients

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Shrimp, the protein hero, gives meaty bite and seafood punch you’ll love.
Fresh lime juice, bright acid that “cooks” and wakes everything up.
Kosher salt, pulls flavors together and makes it all sing.
Black pepper, simple warmth and a tiny kick without stealing the show.
Red onion, crunchy zing and a little sharpness that’s super refreshing.
Tomatoes, juicy sweetness that keeps each bite light and summery.
Cucumber, cool crunch that softens the tang and adds freshness.
Avocado, creamy lushness that makes every spoonful feel decadent.
Cilantro, herbal lift and green brightness that’s almost addictive.
Jalapeño, spicy nudge—use more if you like it bold.
Olive oil, optional silkiness that rounds edges and feels luxurious.
Cumin, tiny warmth and earthiness that’s surprisingly cozy.
Hot sauce, for heat lovers who want an extra punch.
Tomato juice, a savory splash if you want more body.
Tortilla chips, crunchy scoops and salty contrast for texture fun.
Tostadas, sturdy crunchy plates that make it a full meal, basically.

Ingredient Quantities

1 lb shrimp, peeled and deveined (cooked and chilled or raw, cut into bite sized pieces)

1 to 1 1/2 cups fresh lime juice (about 8 to 10 limes)

1 tsp kosher salt, more to taste

1/4 tsp freshly ground black pepper

1/2 medium red onion, finely diced (about 1/2 cup)

2 medium tomatoes, seeded and diced

1 medium cucumber, peeled, seeded and diced

2 ripe avocados, diced

1/2 cup fresh cilantro, chopped (packed)

1 small jalapeño, seeded and minced (or serrano for more heat)

1 to 2 tbsp extra virgin olive oil or neutral oil (optional, for silkiness)

1 tsp ground cumin (optional, tiny pinch adds warmth)

hot sauce or a splash of tomato juice/clamato to taste (optional)

tortilla chips or tostadas for serving (optional)

How to Make this

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1. If using raw shrimp, cut into bite sized pieces and place in a glass or nonreactive bowl, cover with 1 to 1 1/2 cups fresh lime juice so shrimp are submerged, stir once and refrigerate until shrimp turn opaque and firm, about 15 to 30 minutes depending on size. If using cooked shrimp, chop and just chill in the lime juice for 10 to 15 minutes to let flavors meld.

2. While shrimp is curing or chilling, finely dice 1/2 medium red onion and put it in a small bowl of cold water for 5 minutes to take some bite out of it, then drain well. This cuts the harsh raw onion flavor but keeps crunch.

3. Seed and dice 2 medium tomatoes, peel, seed and dice 1 medium cucumber, mince 1 small jalapeño (remove seeds if you want less heat), and chop about 1/2 cup packed cilantro. Add all to a large mixing bowl.

4. Add the drained red onion to the vegetable bowl, then gently stir in the marinated shrimp. Reserve most of the lime juice from the shrimp if you like it saucy, or drain some for a firmer ceviche.

5. Season with 1 tsp kosher salt (start with that and taste), 1/4 tsp freshly ground black pepper, and if using, 1 tsp ground cumin. Add 1 to 2 tbsp extra virgin olive oil or a neutral oil for silkiness and a splash of hot sauce or tomato juice/clamato if you want that cocktail vibe.

6. Stir everything gently but thoroughly so the flavors combine, then taste and adjust salt, lime, or heat. If it tastes flat add a bit more salt or a squeeze more lime juice.

7. Dice 2 ripe avocados last and fold them in gently right before serving so they don’t get mushy or brown. Save a few cilantro leaves for garnish if you want a pretty bowl.

8. Let the ceviche rest in the fridge 5 to 10 minutes to marry flavors, but do not refrigerate for hours if you used cooked shrimp or added avocado, it’s best eaten within a few hours.

9. Serve chilled with tortilla chips or on tostadas, spooning both liquid and solids for the best bite. Enjoy it right away, and if you have leftovers, keep covered in the fridge up to 24 hours but know the texture changes.

Equipment Needed

1. Large glass or nonreactive bowl (for marinating the shrimp)
2. Large mixing bowl (for veggies and combining everything)
3. Cutting board and a sharp chef’s knife (for shrimp, tomatoes, cucumber, avocado)
4. Small paring knife (for jalapeño and detail work)
5. Fine mesh strainer or slotted spoon (to drain onions and control lime juice)
6. Citrus juicer or reamer (to get 1 to 1 1/2 cups fresh lime juice)
7. Measuring spoons and a rubber spatula or wooden spoon (for seasoning and gentle stirring)

FAQ

Q: Can I use raw shrimp or does it need to be cooked first?

A: Both work. Raw shrimp gets "cooked" by the lime juice if you let it sit 30 to 60 minutes until opaque. If you’re short on time or worried about safety, use pre-cooked shrimp and chill it, then just toss with the lime and other ingredients.

Q: How long should I marinate the shrimp in lime juice?

A: For raw shrimp, 30 to 60 minutes is usually enough for small to medium pieces. Bigger chunks may take up to 2 hours. Don’t overdo it or the shrimp gets tough and rubbery. If you used cooked shrimp, just 10 to 15 minutes to meld flavors is fine.

Q: Is ceviche safe to eat if I use raw shrimp?

A: If the shrimp is very fresh and you handle it cold and clean, ceviche is generally safe. But note that lime juice does not kill all bacteria or parasites the way heat does. If you’re pregnant, elderly, or immunocompromised, pick cooked shrimp instead. When in doubt, cook it first.

Q: Can I swap lime for lemon, or use less lime juice?

A: Lime is traditional and gives the bright flavor, but lemon works in a pinch. You need enough acid to "cook" the shrimp, so don’t skimp too much. Use about 1 to 1 1/2 cups total juice for 1 pound of shrimp like the recipe says.

Q: My ceviche tastes bland, how do I fix it?

A: Add more salt first, then more lime. A little extra jalapeño or a splash of hot sauce helps too. If it seems flat, a tiny pinch of cumin or a drizzle of olive oil can round it out. Taste as you go, because flavors change as it sits.

Q: How long can I store leftover ceviche?

A: Best eaten the same day, within 24 hours. The shrimp will keep for up to 48 hours refrigerated but the texture and flavor get worse, and avocados will brown. If you want to prep ahead, mix everything except avocados, then add them just before serving.

Ceviche Recipe (with VIDEO) Substitutions and Variations

Shrimp: swap for firm white fish like mahi mahi or tilapia, or use bay scallops or lump crab meat if you want a different texture.
Fresh lime juice: use fresh lemon juice or a mix of orange and lime for a sweeter vibe, bottled lime works in a pinch but tastes flatter.
Red onion: try thinly sliced shallots, chopped white onion, or sweet vidalia for milder bite.
Cilantro: if you hate cilantro, parsley or chopped green onion give freshness without that soapy taste.

Pro Tips

1) Taste and adjust as you go. Start with the lower end of lime and salt, then add more after everything is mixed. Acid and salt change flavor as the shrimp sits, so it’s easier to add than take away.

2) Soak the red onion in cold water to mute the bite, but don’t overdo it. Five minutes is usually enough. If you leave them longer the crunch fades and the bowl gets watery.

3) Fold in avocado last and gently. Add a squeeze of lime right onto the diced avocado to slow browning, and only mix it in just before serving so it stays creamy and not mushy.

4) Keep most of the curing juice if you like it saucy, but drain some if you want a firmer ceviche. If you want a silkier mouthfeel, stir in just 1 tablespoon of a neutral oil or extra virgin olive oil at the end, not too much or it will weigh the flavors down.

Ceviche Recipe (with VIDEO)

Recipe by Dan Coroni

0.0 from 0 votes

I made a Marinated Shrimp Cocktail with avocado, tomato and lime that's so bright and addictive you won't be able to stop scrolling.

Servings

servings

Calories

269

kcal

Equipment: 1. Large glass or nonreactive bowl (for marinating the shrimp)
2. Large mixing bowl (for veggies and combining everything)
3. Cutting board and a sharp chef’s knife (for shrimp, tomatoes, cucumber, avocado)
4. Small paring knife (for jalapeño and detail work)
5. Fine mesh strainer or slotted spoon (to drain onions and control lime juice)
6. Citrus juicer or reamer (to get 1 to 1 1/2 cups fresh lime juice)
7. Measuring spoons and a rubber spatula or wooden spoon (for seasoning and gentle stirring)

Ingredients

1 lb shrimp, peeled and deveined (cooked and chilled or raw, cut into bite sized pieces)
1 to 1 1/2 cups fresh lime juice (about 8 to 10 limes)
1 tsp kosher salt, more to taste
1/4 tsp freshly ground black pepper
1/2 medium red onion, finely diced (about 1/2 cup)
2 medium tomatoes, seeded and diced
1 medium cucumber, peeled, seeded and diced
2 ripe avocados, diced
1/2 cup fresh cilantro, chopped (packed)
1 small jalapeño, seeded and minced (or serrano for more heat)
1 to 2 tbsp extra virgin olive oil or neutral oil (optional, for silkiness)
1 tsp ground cumin (optional, tiny pinch adds warmth)
hot sauce or a splash of tomato juice/clamato to taste (optional)
tortilla chips or tostadas for serving (optional)

Directions

If using raw shrimp, cut into bite sized pieces and place in a glass or nonreactive bowl, cover with 1 to 1 1/2 cups fresh lime juice so shrimp are submerged, stir once and refrigerate until shrimp turn opaque and firm, about 15 to 30 minutes depending on size. If using cooked shrimp, chop and just chill in the lime juice for 10 to 15 minutes to let flavors meld.
While shrimp is curing or chilling, finely dice 1/2 medium red onion and put it in a small bowl of cold water for 5 minutes to take some bite out of it, then drain well. This cuts the harsh raw onion flavor but keeps crunch.
Seed and dice 2 medium tomatoes, peel, seed and dice 1 medium cucumber, mince 1 small jalapeño (remove seeds if you want less heat), and chop about 1/2 cup packed cilantro. Add all to a large mixing bowl.
Add the drained red onion to the vegetable bowl, then gently stir in the marinated shrimp. Reserve most of the lime juice from the shrimp if you like it saucy, or drain some for a firmer ceviche.
Season with 1 tsp kosher salt (start with that and taste), 1/4 tsp freshly ground black pepper, and if using, 1 tsp ground cumin. Add 1 to 2 tbsp extra virgin olive oil or a neutral oil for silkiness and a splash of hot sauce or tomato juice/clamato if you want that cocktail vibe.
Stir everything gently but thoroughly so the flavors combine, then taste and adjust salt, lime, or heat. If it tastes flat add a bit more salt or a squeeze more lime juice.
Dice 2 ripe avocados last and fold them in gently right before serving so they don't get mushy or brown. Save a few cilantro leaves for garnish if you want a pretty bowl.
Let the ceviche rest in the fridge 5 to 10 minutes to marry flavors, but do not refrigerate for hours if you used cooked shrimp or added avocado, it's best eaten within a few hours.
Serve chilled with tortilla chips or on tostadas, spooning both liquid and solids for the best bite. Enjoy it right away, and if you have leftovers, keep covered in the fridge up to 24 hours but know the texture changes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.