A bowl filled with a shrimp ceviche recipe and tortilla chips.
4.25 from 8 votes

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


  • 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


  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

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.