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Mexican-Style Shrimp Ceviche with Avocado

Course: Appetizer
Cuisine: Mexican
Keyword: Avocado, shrimp
Prep Time: 5 minutes
Marinate: 30 minutes
Total Time: 35 minutes
Servings: 6
Calories: 294kcal
Author: Bella
A refreshing appetizer or light lunch, Mexican shrimp ceviche is a favourite! This seafood ceviche recipe is one to try if you are looking for a recipe with fresh shrimp. It is the BEST ceviche recipe ever!
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  • 2 pounds shrimp  deshelled and deveined, if frozen they need to be thawed completely 
  • 2 jalapenos or more if desired
  • 3 roma tomatoes
  • 1 English cucumber
  • 1/3 Cup red onion
  • 2 avocados
  • 1/4 Cup cilantro
  • 1 Tsp. salt
  • 1/2 Tsp. pepper
  • 1/2 Cup lime juice
  • 1/2 Cup orange juice
  • 1/4 Cup lemon juice


  • If the shrimp are raw you may choose to poach them (directions above).  If they are large they need to be cut into thirds or fourths. 
  • Place the shrimp, jalapenos, tomatoes, cucumber, onion, avocados, cilantro, salt and pepper in a bowl and toss to combine. 
  • Combine all the juices and pour over the shrimp.  Let this marinate in the refrigerator for 30 minutes or until ready to serve.   
  • Drain the marinade before serving. 
  • Serve with chips or on a tostada with some avocado slices, a drizzle of eel sauce and everything but the bagel seasoning. 


Calories: 294kcal | Carbohydrates: 15g | Protein: 33g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 381mg | Sodium: 1502mg | Potassium: 702mg | Fiber: 6g | Sugar: 5g | Vitamin A: 558IU | Vitamin C: 45mg | Calcium: 249mg | Iron: 4mg

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.