Shrimp Ceviche With Avocado Recipe

Name: Shrimp Ceviche With Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs partially defrosted cooked tailless large shrimp, cut into 1-inch bite sized chunks; 1 cup lump crabmeat, picked over (optional); 1 fresh lemon, juice of; salt, to taste; black pepper, to taste; 3 medium cucumbers, peeled and roughly diced; 1 stalk celery, chopped; 1 medium onion, diced; 1 bunch cilantro, chopped; 1 bunch green onion, chopped; 4 medium firm tomatoes, diced (preferably on-the-vine); 3 fresh limes, juice of; 1 fresh lemon, juice of; garlic powder, to taste; lemon pepper, to taste; 3 -4 medium firm avocados, diced; chili or seafood cocktail sauce, optional to serve; lime tostadas chips or Tostitos Scoops, to serve

Servings: persons

2 lbs partially defrosted cooked tailless large shrimp, cut into 1-inch bite sized chunks
1 cup lump crabmeat, picked over (optional)
1 fresh lemon, juice of
salt, to taste
black pepper, to taste
3 medium cucumbers, peeled and roughly diced
1 stalk celery, chopped
1 medium onion, diced
1 bunch cilantro, chopped
1 bunch green onion, chopped
4 medium firm tomatoes, diced (preferably on-the-vine)
3 fresh limes, juice of
1 fresh lemon, juice of
garlic powder, to taste
lemon pepper, to taste
3 -4 medium firm avocados, diced
chili or seafood cocktail sauce, optional to serve
lime tostadas chips or Tostitos Scoops, to serve

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.

313

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 lbs partially defrosted cooked tailless large shrimp, cut into 1-inch bite sized chunks, 1 cup lump crabmeat, picked over (optional), 1 fresh lemon, juice of, salt, to taste, and more.

Yes, Shrimp Ceviche With Avocado falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shrimp Ceviche With Avocado

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions