Simple Shrimp and Avocado Ceviche

Simple Shrimp & Avocado Ceviche

In Mexico, Cinco de Mayo is not a big party like it is in the United States and it is not Mexico’s Independence Day, as many people think. The holiday is a celebration of Mexico’s defeat of the French army in the Battle of Puebla in 1862. Cinco de Mayo is a relatively minor holiday in Mexico, mostly celebrated in the states of Puebla and Veracruz with parades, festivals, and reenactments. In the United States, Cinco de Mayo has evolved into a commemoration of Mexican culture and heritage, particularly in areas with large Mexican-American populations. This Simple Shrimp and Avocado Ceviche is a festive recipe to kickstart a fun Cinco de Mayo!

5 from 1 vote
Simple Shrimp and Avocado Ceviche
Print Recipe

Simple Shrimp & Avocado Ceviche

Prep Time20 mins
Cook Time5 mins
Chill time30 mins
Total Time55 mins
Course: Appetizer
Cuisine: Mexican
Servings: 6 servings
Calories: 144kcal
Author: Kim Maes


  • Kosher or fine sea salt
  • 1 pound large shrimp, peeled and deveined
  • ¼ medium red onion - finely minced
  • 1 cup diced cucumber
  • 2 serrano or jalapeño peppers - seeded and minced
  • 2 tablespoons cilantro, chopped
  • ¾ cup fresh lime juice - (6-7 limes)
  • ¼ cup fresh lemon juice - (1-2 lemons)
  • 1 medium avocado - diced
  • Tortilla chips of choice - for serving


  • Make your poaching liquid by filling a large pot with 8 cups water and 2 tablespoons salt. Bring water to a boil and add shrimp. Immediately take the pot off the heat. Leave shrimp in poaching liquid until just cooked through, about 2-3 minutes. Shrimp are cooked when firm and opaque throughout.
  • Remove shrimp from poaching liquid and spread onto a cutting board to cool. When shrimp are cool enough to handle, remove tails (if there are any) and chop into bite-size pieces.
  • Add onion, cucumber, peppers, cilantro, and chopped shrimp to a non-reactive bowl (such as glass, stainless steel, or ceramic). Pour in citrus juices and ½ teaspoon salt. Toss well, then press shrimp down into liquid as much as possible. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  • Just before serving, stir in the avocado. Taste and season with additional salt, if needed. Serve with tortilla chips.


Nutrition Facts
Simple Shrimp & Avocado Ceviche
Amount Per Serving
Calories 144 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Cholesterol 191mg64%
Sodium 591mg25%
Potassium 312mg9%
Carbohydrates 7g2%
Fiber 3g12%
Sugar 2g2%
Protein 16g32%
Vitamin A 108IU2%
Vitamin C 21mg25%
Calcium 121mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Simple Shrimp and Avocado Ceviche Recipe

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Avocado Cinco de Mayo Kim Maes Optionally Grain Free Shrimp
Previous Post

Arctic Roll

Next Post

Strawberries with Sour Cream & Brown Sugar

Leave a Reply

Your email address will not be published.

Recipe Rating

Get a Free Summer eBook

When you Subscribe to Gluten Free & More Magazine!


Summer BBQ eBook Cover

Finish your subscription

sign-up by following the steps here:

Click below to get your free eBook!