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Avocado and Shrimp Ceviche Recipe

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With fresh avocado slices, shrimp, and lime juice, this tangy Costa Rican ceviche is packed with flavor and nutrients! This seafood dish is  delicious with salad greens, tortilla chips, or just by itself. 

Costa Rican Avocado and Shrimp Ceviche Recipe

Ingredients: 

  • 1 lb fresh shrimp (tails off)   
  • 1 tomato cubed  
  • 1 bunch cilantro, stems removed   
  • 1/2 red onion 
  • 1 cup fresh lime juice  
  • 1/2 tbsp salt  
  • 2 avocadoes, sliced into cubes

Instructions:

Peel and de-vein your shrimp, slicing off the tails before adding them to a pot of boiling water. Stir in a pinch of salt and boil for about three minutes or until cooked through. (Jumbo-sized shrimp take roughly three minutes, while smaller varieties of shrimp will cook more quickly.)

Drain and then place the shrimp in a large bowl of cold water to chill. Slice each shrimp into 3-4 pieces.

Finely chop the cilantro leaves and red onion, then cube the tomato. Add these vegetables to a large glass bowl along with the sliced shrimp and combine.

Sprinkle the mixture with salt and pepper to taste, then pour the lime juice over the top. Cover and refrigerate for 2-3 hours to let the flavors blend. Serve topped with cubed avocados.

About This Avocado and Shrimp Ceviche Recipe

Since Costa Rica is sandwiched between two major oceans, it has an incredible repertoire of seafood-based recipes. Essentially a combination of chimichurri and seafood, ceviche is among the most recognizable and beloved dishes on this list! 

Traditionally, ceviche is prepared with raw fish or shrimp that is then “cooked” in lime juice. After one too many spoiled ceviche episodes, I decided to modify this recipe to include cooked shrimp! It’s just as tasty and saves your stomach a lot of trouble!

Another little tweak I made to this recipe was the addition of sliced avocado– it’s got such a wonderful fresh flavor and really adds to the overall texture of the dish! The avocados are super rich in potassium and healthy fat, so the meal sticks with you a little longer. 

Although I’m opting for shrimp in this recipe, tilapia, red snapper, and seabass are all delicious ceviche protein possibilities.

Related Recipes You’ll Love:

Substitutions

Pre-cooked shrimp is an excellent option if you’re running short on time.

You can replace the lime juice with lemon juice– it can be either freshly squeezed or bottled citrus juice. 

Kosher salt is also a great alternative to regular table salt if you prefer a slightly stronger flavor. 

Variations

This ceviche recipe isn’t limited to just shrimp– other seafoods like sea bass and white fish are wonderful add-ins. 

Though this is not a traditional Costa Rican technique, adding a pinch of finely chopped jalapeno to your ceviche gives it a marvelous kick! 

This recipe can also be made vegan by using cubed green plantain, boiled yuca, or sliced green mango in place of the shrimp.

You can use frozen shrimp for this recipe, just make sure to defrost them. 

Serving Suggestions

Costa Rican shrimp ceviche is best served cold, and stores well in the refrigerator. It will keep for about three days when covered. 

I love ceviche because it is packed with flavor and protein but is also very low-calorie. Costa Ricans will generally eat it accompanied with fresh tortilla chips and will sometimes squeeze ketchup and mayonnaise on top. I like a drizzle of hot sauce!

I like to eat my ceviche on top of greens with a bit of ranch dressing– kind of like an impromptu salad! 

FAQ

1.) Is it safe to eat shrimp ceviche? – Since ceviche traditionally involves raw seafood, it’s important to make sure fresh ingredients are being used if you choose to eat it. The safest way to prepare ceviche is by fully cooking the shrimp or fish before consumption.    

2.) What goes well with shrimp ceviche? – Shrimp ceviche is great with guacamole, tortilla chips, roasted corn, or plantain chips. The possibilities are limitless!

3.) How can I tell when my shrimp is cooked through? – When the shrimp turns bright pink and has a bit of white color as well, it’s ready to go!

Printable Recipe

Yield: 3 cups

Avocado and Shrimp Ceviche

With fresh avocado slices, shrimp, and lime juice, this tangy Costa Rican ceviche is packed with flavor and nutrients! This seafood dish is delicious with salad greens, tortilla chips, or just by itself. 

Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes

Ingredients

  • 1 lb fresh shrimp (tails off)   
  • 1 tomato cubed  
  • 1 bunch cilantro, stems removed   
  • 1/2 red onion 
  • 1 cup fresh lime juice  
  • 1/2 tbsp salt  
  • 2 avocadoes, sliced into cubes

Instructions

  1. Peel and de-vein your shrimp, slicing off the tails before adding them to a pot of boiling water.
  2. Stir in a pinch of salt and boil for about three minutes or until cooked through. (Jumbo-sized shrimp take roughly three minutes, while smaller varieties of shrimp will cook more quickly.)
  3. Drain and then place the shrimp in a large bowl of cold water to chill.
  4. Slice each shrimp into 3-4 pieces.
  5. Finely chop the cilantro leaves and red onion, then cube the tomato. Add these vegetables to a large glass bowl along with the sliced shrimp and combine.
  6. Sprinkle the mixture with salt and pepper to taste, then pour the lime juice over the top.
  7. Cover and refrigerate for 2-3 hours to let the flavors blend. Serve topped with cubed avocados.

Nutrition Information:

Yield:

3

Serving Size:

1

Amount Per Serving: Calories: 401Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 286mgSodium: 1349mgCarbohydrates: 22gFiber: 10gSugar: 4gProtein: 40g

Please double-check this information with your favorite nutrition calculator.

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About the Author

Christa profile image

Hi- I’m Christa! I fell in love with Latin America in my 20s, and I’m still head over heels! Here at Pura Vida Moms I celebrate what it means to be bicultural- Costa Rican recipes, bilingual parenting and family travel.

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Christa profile image

Hi- I’m Christa, and I’m on a mission to help the world fall in love with Costa Rica through food, language and travel. I’m a Latina mom, bicultural, bilingual (English/Spanish), and 100% in love with celebrating parenthood in all its forms, (even the sucky parts). I’m so happy you found the site- WELCOME! Find out more about me here.

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