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Mexican Shrimp Ceviche with Avocado

40 mins 133 cals 8 servs

Appetizers & SnacksDairy-FreeDinnerDips & SaucesFish and SeafoodGluten-FreeLow-CarbLow-FatLunchNut-FreePaleoRecipesRefined Sugar-FreeSoy-FreeWhole30

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Mexican Shrimp Ceviche with Avocado is a refreshing low-carb, gluten-free, dairy-free, sugar-free, Paleo, and Whole30 appetizer recipe for these warmer months!  Serve it with tortilla chips, on top of your favorite chicken dish, or eat it by the spoonful for lunch or dinner! 

Looking for other healthy shrimp recipes like this Mexican shrimp ceviche?  A few easy shrimp recipes you might enjoy include these Easy Baked Shrimp Scampi Foil Packets, Shrimp Creole, and this Teriyaki Shrimp Stir Fry with Vegetables.

Gluten-free Mexican shrimp ceviche in a glass bowl surrounded by tortilla chips.

For some reason, every time we eat out at a fancier Mexican restaurant and ceviche is on the menu, I just HAVE to order it!

Whether bass, sole, or shrimp ceviche with avocado… you bet I am going to have an order of this light and low-carb dish.

If you go to order ceviche on the menu, please be aware of where you are and if the fish is as fresh as possible.   Coastal towns are definitely best!  (After all, you are consuming fish that has not been cooked by heat!)

An overhead picture of healthy shrimp ceviche with avocado for lunch.

Is the Shrimp Raw in this Ceviche recipe?

While most ceviche recipes start with raw fish and then the citrus juices “cook” the seafood, this Mexican Shrimp Ceviche recipe actually instructs you to boil the shrimp for 1-2 minutes before making the ceviche.

This step ensures your shrimp are cooked all of the way through and any potentially bad bacteria has been killed.

A bowl filled with a shrimp ceviche recipe and tortilla chips.

What ingredients are in this Shrimp Ceviche with Avocado?

The primary ingredients in this Mexican shrimp ceviche are shrimp and citrus juices.

But it is also loaded with a bunch of low-calorie and low-carb vegetables:

  • Avocado
  • Tomatoes
  • Red Onions
  • Cucumbers

A glass bowl filled with gluten-free shrimp ceviche with tortilla chips.

How Many Calories are in this Shrimp Ceviche Recipe?

Besides being gluten-free, dairy-free, sugar-free, and low-carb, this Shrimp Ceviche with Avocado is also low in calories!

Coming in at only 133 calories/serving, this simple appetizer or main dish is loaded with veggies and seafood, making it an awesome low-calorie recipe.

Variations to this Recipe

I would try not to veer too far off the path of this recipe, however, if you want to change it up a bit you can try:

  • Adding more veggies to give it a higher veggie:shrimp ratio.
  • Use cherry tomatoes, vine-ripened tomatoes, or roma tomatoes.
  • Feel free to leave out the cilantro if it’s not your jam! (Granted, this gives the dish a lot of its traditional flavor!)

Shrimp Ceviche Recipe Video

Want more healthy dip recipes like this Mexican Shrimp Ceviche with Avocado?

Easy Homemade Guacamole Recipe

Pineapple Pico de Gallo

Easy Homemade Salsa Recipe

Black Bean & Corn Salsa Dip

A bowl filled with a shrimp ceviche recipe and tortilla chips.
5 from 3 votes
Print

Mexican Shrimp Ceviche with Avocado

Mexican Shrimp Ceviche with Avocado is a refreshing low-carb, gluten-free, dairy-free, sugar-free, Paleo, and Whole30 appetizer recipe for these warmer months!  Serve it with tortilla chips, on top of your favorite chicken dish, or eat it by the spoonful for lunch or dinner! 

Course Appetizer, Main Course, Snack
Cuisine Mexican, Seafood
Prep Time 20 minutes
Total Time 40 minutes
Servings 8 servings
Calories 133 kcal
Author London

Ingredients

  • 1 lb. shrimp* 20/24 count, peeled, deveined,
  • ½ cup lime juice fresh
  • 2 Tbsp. lemon juice fresh
  • ¼ cup orange juice fresh
  • 2 Tbsp. olive oil
  • ½ cup red onion finely diced
  • 1 jalapeno* seeded, finely diced
  • 1 cup tomatoes finely diced
  • 1 cup seedless cucumber finely diced
  • 1 cup avocado finely diced
  • ½ cup cilantro finely chopped
  • ½ tsp. salt

Instructions

  1. Bring a large pot of water to a boil.

  2. Add shrimp to boiling water and cook for 1-2 minutes, or until shrimp turn a light pink color and are cooked through.
  3. Immediately remove shrimp so they stop cooking. Once shrimp are cool enough to touch, cut shrimp into bite-sized pieces.
  4. In a large bowl combine lime juice, lemon juice, orange juice, olive oil, and salt. Add shrimp and marinade in refrigerator for 20 minutes.
  5. Mix in diced onion, jalapeno, tomatoes, and cucumber. Marinade in refrigerator for at least another 20 minutes.
  6. Just before serving, stir in avocado and cilantro. Serve with tortilla chips or over chicken and enjoy!

Recipe Video

Recipe Notes

  • You can also use smaller or larger shrimp as long as you adjust the boil time accordingly.
  • You can use 2 jalapenos if you would like a spicier ceviche recipe.

Nutrition Facts
Mexican Shrimp Ceviche with Avocado
Amount Per Serving
Calories 133 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 142mg47%
Sodium 563mg24%
Potassium 241mg7%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 12g24%
Vitamin A 305IU6%
Vitamin C 19.5mg24%
Calcium 91mg9%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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Comments

    • Sarah says

      5 stars
      I’m glad I cooked the shrimp as you suggested.
      Last time I tried a raw shrimp recipe and was too worried to enjoy it.
      Also I put my secret ingredient of worcestershire sauce in mine, which gives it a unique taste, at least to me.
      Thanks for a great recipe to start with.

      Reply

  3. Aaron Exner says

    5 stars
    I make this ceviche recipe at once or twice every year when I go down to Mexico. I love how the avocado creates a delicious creamy texture. I’m a huge fan of ceviche and order it at restaurants quite often, but I still think this is the best recipe out there!!
    Great job London! 👌

    Reply

    • LondonLondon says

      You absolutely can, Staci! Shrimp has a slightly shorter shelf life than most meats so you’ll definitely want to enjoy it with a few days of making.

      Reply

  5. Jules Shepard says

    I haven’t made ceviche in quite awhile and do absolutely approve of boiling the shrimp! Better safe than sorry right? Already pinned this – looks like a good one!

    Reply

    • LondonLondon says

      Hi Bryant! Wonderful question. I honestly do not know the exact serving size in ounces, but 1/8th of the recipe will be roughly 1/2 cup of ceviche. This is for an appetizer portion, so if eating for dinner – you might want to double to serving size! Hope this helps 🙂

      Reply

    • LondonLondon says

      Hi Michelle! If you are putting raw fish in the recipe you will need to follow a slightly different method and marinade it for the required amount of time to “cook” the fish. However, you can definitely put cooked fish in this recipe with no alterations to the recipe!

      Reply

    • LondonLondon says

      It definitely will not taste quite as fresh, but it just depends on how picky of a shrimp eater you are! I’m not too picky and wouldn’t mind, but my hubby on the other hand would be able to tell immediately! lol

      Reply

    • LondonLondon says

      Hi! I am not sure exactly how many ounces are in a serving but if you have a kitchen scale you can always weigh the entire batch and divide by 8! Hope this helps 🙂

      Reply
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