Shrimp And Avocado Ceviche Recipe

Time45m

Serves4

mango salsa, lime juice, on a mini tostada

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Shrimp
Peel and devein the shrimp. Cut them into small pieces and place them in a bowl.
2
Marinate the Shrimp
Pour the lime juice over the shrimp, ensuring they are fully submerged. Cover and refrigerate for 30 minutes, allowing the shrimp to 'cook' in the acidity of the lime juice.
3
Prepare the Vegetables
While the shrimp is marinating, dice the avocado, finely chop the red onion, cilantro, and jalapeño.
4
Combine Ingredients
After 30 minutes, check the shrimp; they should be opaque. Drain excess lime juice and add the avocado, red onion, cilantro, jalapeño, and salt to the shrimp. Gently mix to combine all ingredients.