Shrimp Ceviche with Avocado

This shrimp ceviche with avocado couldn’t be easier thanks to frozen, fully-cooked shrimp. A few simple ingredients are transformed into a beautiful and flavorful dip for salty tortilla chips.

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Appetizers, Mains
  • Method: No-Cook
  • Cuisine: Mexican
  • Diet: Gluten Free


  • 8 oz pre-cooked tail-on shrimp (41-55/lb)
  • 1/2 cup English cucumber, peeled, seeded and diced
  • 1/2 cup grape tomatoes, halved
  • 1 avocado, diced
  • 1/4 cup red onion, minced
  • 1 small serrano pepper, seeded and minced
  • 1/4 cup cilantro, chopped
  • 1 lime, zested and juiced
  • kosher sea salt 


  1. Remove tails from shrimp and chop each in half. In a large bowl, mix shrimp with cucumber, tomatoes, avocado, onion, pepper and cilantro. 
  2. Add lime juice and zest, season with salt to taste, and mix until evenly distributed. Cover and refrigerate for at least 20 minutes to let marinate. 
  3. Garnish with additional cilantro and lime wedges. Serve with tortilla chips.



  • The equipment section above provides affiliate links to things I use often in my kitchen and love.
  • I used frozen pre-cooked shrimp and thawed in a bowl of cold water. You can also cook the shrimp yourself, just be sure to chill before incorporating with the other ingredients. 
  • Nutrition information calculated based on two entree-size servings. This would likely serve four as an appetizer. 


Keywords: mexican shrimp ceviche, frozen shrimp recipes, shrimp ceviche with avocado, cinco de mayo