Simple and Healthy Pre-Cooked Shrimp Ceviche with Avocado

Are you looking for a light and refreshing dish perfect for summer or just when you want something healthy and tasty? This is it- look no further than this simple and healthy pre-cooked shrimp ceviche with avocado recipe. This dish is full of flavor, protein, healthy fats, and vitamins. It’s easy to make and perfect for lunch, dinner, or a party appetizer. Let’s go over how to make this easy shrimp ceviche recipe.  

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I fell in love with ceviche many years ago on trips to San Diego, California. There is a restaurant on the boardwalk overlooking San Diego Bay where I first tasted ceviche.  We don’t get to San Diego very often, but when we do, my trip would not be complete without this dish that originated in Peru.  Living in North Idaho, I don’t see ceviche on restaurant menus.  This is when I decided that it was time to make this version of ceviche with a tangy flavor at home.

Traditional ceviche includes the following:

• Fish or Seafood: Ceviche commonly uses a variety of fish, such as sea bass, tilapia, or snapper, shrimp, scallops, or squid.
• Citrus Juice: Lime or lemon juice is essential for “cooking” the fish and added a tangy flavor.
• Onion: Thinly sliced red and green onions add a sharp, sweet flavor and crunch.
• Peppers: Fresh chili peppers or jalapeño are used for heat. The type and amount can vary depending on regional preferences and desired spiciness.
• Cilantro: Fresh cilantro leaves add a fresh, herbal note to the dish.
• Salt

How does lime or lemon juice “cook” raw fish?

The citrus acid creates a chemical reaction with the proteins of the fish called denaturation. As the proteins “cook” in the lime or lemon juice, they lose their raw, translucent appearance and turn opaque.  The texture then changes and becomes firm, like it has been cooked by heat.  

If you choose to make ceviche the traditional way, “cooking” with an acidic marinade made with fresh citrus juice, it is important to use the freshest, highest-quality seafood. The acid does not kill all bacteria or parasites as effectively as heat does, so many ceviche recipes recommend first freezing the raw seafood and fish to kill any harmful bacteria.  This is very much like it is done with fresh fish for sushi.  

If you choose to use uncooked fish and seafood, it generally takes about 30-60 minutes for small, bite-sized pieces to become denatured and turn opaque and firm. The following recipe works for raw or precooked shrimp. I like it either way, but many people are uncomfortable with the idea that it was “cooked” in fresh citrus juice. We are in North Idaho, after all, where finding fresh seafood is not as easy.

Simple and Healthy Shrimp Ceviche Recipe

​You’re going to love how easy this recipe is to make. Best of all, it’s a healthy dish that can be served as an appetizer with tortilla chips, as a side salad, or as a main dish for a light lunch.

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Simple Ingredients for Shrimp Ceviche

• 1 Pound Shrimp –  Fresh or frozen pre-cooked, peeled, deveined with tails removed
• 1/4 Cup Lime Juice – about 2-3 limes
• 1/4 Cup Lemon Juice – about 2 lemons
• 1/4 Cup Orange Juice – one small
• 2 Roma Tomatoes – diced
• 1/2 Cup Cilantro – finely chopped
• 1/2 Cup Red Onion – chopped
• 1/4 Cup Green Onions – chopped
• 1 Jalapeno – seeded and finely chopped
• 1 Avocado – peeled, seeded and chopped
• 1 Teaspoon Kosher Salt
• 1/2 Teaspoon Black Pepper

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Instructions to Make Pre-Cooked Shrimp Ceviche

1. Chop cleaned the pre-cooked shrimp into smaller pieces about 1/2 inch in size.  Place shrimp in a non-reactive bowl such as glass or ceramic. If using raw shrimp: cook the shrimp until they are pink and opaque and let cook before chopping into bite-sized pieces.

2. Add chopped ripe tomatoes,  chopped cilantro, chopped red and green onions, diced jalapeno, salt, pepper, the juice of fresh limes, lemons, and orange. The avocado is added right before serving. Gently mix to combine.  

3. Cover and refrigerator for 15-30 minutes to allow the flavors to meld together.

4. When ready to serve, chop the avocado into small pieces, add to the ceviche, and mix gently.

5. Optional: garnish with lime or lemon slices and cilantro leaves.

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To Serve Shrimp Ceviche

As an appetizer, serve with tortilla chips, plantain chips, or your favorite cracker.

As a light main dish, serve on a bed of mixed greens.

Ceviche is best served on the same day. Any leftovers can be stored in an airtight container in the refrigerator for up to two days.

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​This pre-cooked shrimp ceviche with avocado is delicious and very nutritious. Shrimp is low in calories but high in protein, while avocados are full of heart-healthy monounsaturated fats. Adding vegetables like red onion, tomatoes, jalapeno, and cilantro adds fiber, vitamins A and C, and antioxidants.

Don’t save this wonderful appetizer for special occasions; quick shrimp ceviche is fun to serve anytime. This easy shrimp ceviche with avocado recipe is a must-try for anyone looking for a light and delicious meal option full of flavor. It’s perfect for those hot summer days when you don’t feel like turning on your stove or oven but still want something tasty. Give this recipe a try at your next gathering or simply enjoy it as a quick lunch or dinner option.

Lastly, if you tried my recipe, please leave a comment at the bottom of this page. I love hearing from you!

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