Shrimp Ceviche

Shrimp ceviche is a light and refreshing mix of avocados, citrus juice, and jalapenos. Ingredients
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 10
Calories 262kcal
Author Kat Jeter & Melinda Caldwell


  • 1 pound Shrimp peeled
  • 6 Avocados halved
  • 1 cup lime juice
  • 1 cup orange juice
  • 1/2 cup lemon juice
  • 1 Jalapeno Pepper sliced
  • 1 cup Red onion diced
  • 1 cup Grape tomatoes quartered
  • 1/2 cup Cilantro
  • 1 tablespoon Salt plus more to taste


  • Bring a large pot of water and salt to a boil.
  • Add shrimp cooking for 1-2 minutes. Do not overcook!
  • Drain and dry shrimp.
  • In a glass or ceramic container with a lid add shrimp and lemon, lime, and orange juice.
  • Refrigerate for an hour letting the juices finish "cooking" the shrimp.
  • Add red onions, jalapenos, and tomatoes and put it back in the refrigerator for at least half an hour or until ready to serve.
  • When ready to serve peel and dice one avocado and add avocado pieces, cilantro, and salt to taste to the ceviche.
  • Slice the remaining avocados in half and remove the pit. Scoop out a little (not all!) of the inside of the avocado to make more room for the ceviche.
  • Add a little salt to the inside of the avocado and then spoon in the ceviche to fill each avocado.
  • Serve immediately.
  • Note: If you are making this for a large group dice up the shrimp and dice up 3 avocados instead of one. Toss everything together and serve it in a large bowl with chips. This leaves you two avocados for lunch the next day!


Serving: 1avocado half | Calories: 262kcal | Carbohydrates: 16g | Protein: 12g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 114mg | Sodium: 1060mg | Potassium: 751mg | Fiber: 8g | Sugar: 4g | Vitamin A: 8.6% | Vitamin C: 51.3% | Calcium: 8.8% | Iron: 9.7%