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Shrimp Ceviche with Tomato and Avocado Recipe

Every bite of this Shrimp Ceviche with Tomato and Avocado is a burst of freshness. It's a simple yet sophisticated dish that's perfect for any occasion. The combination of the zesty marinade with the subtle sweetness of the shrimp and creaminess of the avocado creates a balance of flavors that's truly unforgettable.

Shrimp Ceviche with Tomato and Avocado Recipe

Photos of Shrimp Ceviche with Tomato and Avocado Recipe

While most of the ingredients are readily available in your kitchen or local supermarket, there might be a few you'd like to know more about. Clam juice may not be commonly found in most households, but it's often stocked in the canned goods or seafood section of supermarkets. It adds a depth of seafood flavor to the ceviche. The haas avocado variety is preferred for its higher fat content and creamier texture, it can be found in the produce section.

Ingredients for Shrimp Ceviche with Tomato and Avocado

Extra large shrimp: The star of the dish. Their size and firm texture make them ideal for ceviche.

Red onion: Adds crunch and a hint of sweetness.

Garlic: Gives a slight kick and depth of flavor.

Grape tomatoes: Their sweetness complements the acidity of the ceviche.

Cilantro: Gives a fresh, herbal note.

Kosher salt: Enhances all the flavors.

White wine vinegar: Its acidity cooks the shrimp.

Olive oil: Adds a touch of richness.

Jalapeno: Gives a spicy kick. Adjust to taste.

Clam juice: Enhances the seafood flavor.

Cumin: Adds a bit of earthiness.

Pepper: Adds a touch of heat.

Raw honey: Balances the acidity.

Arugula: Adds a peppery note.

Haas avocados: Their creaminess balances the tanginess of the ceviche.

One reader, Bethina Santoro says:

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This shrimp ceviche recipe is a game-changer! The combination of fresh shrimp, tangy tomatoes, and creamy avocado is simply divine. The flavors are perfectly balanced, and the dish is so refreshing. It's become a go-to for gatherings - everyone loves it!

Bethina Santoro

Key Techniques for Making Shrimp Ceviche with Tomato and Avocado

How to boil shrimp: Bring a large pot of water to a boil, then add the shrimp and cook for about 4 minutes until they are just opaque.
How to prepare an ice bath: Fill a large bowl with ice and water.
How to cut avocados: Cut the avocados in half, remove the pit, and then scoop out the flesh from the skin.

How To Make Shrimp Ceviche with Tomato and Avocado

Almost as if these shrimps dived into the ocean of citrus juices and added with fresh whole ingredients such as tomatoes and avocado!

Preparation: 20 minutes
Total: 20 minutes



  • 28extra large shrimp,cleaned and deveined 11oz
  • ½redonion,sliced
  • 2clovesgarlic,crushed
  • 12grape,or cherry tomatoes, halved
  • 2tbspcilantro,finely chopped
  • 1tspkosher salt
  • ¼cupwhite wine vinegar
  • 1tbspolive oil
  • ½jalapeno,diced fine
  • 2tbspclam juice
  • tspcumin
  • tsppepper
  • ½tspraw honey,omit for Whole30
  • 4cupsarugula
  • 2medium Haas avocados,10oz total


  1. Boil a large pot of water, add the shrimp and cook until just opaque, for about 4 minutes.

  2. Remove and transfer to an ice bath to prevent further cooking.

  3. In a large bowl combine the onions, garlic, tomatoes, cilantro, salt, pepper, vinegar, olive oil jalapeno, clam juice, cumin, and honey; mix to combine.

  4. Add the shrimp and refrigerate for at least 2 hours or as long as overnight.

  5. To serve cut the avocados in half, remove the pit and skin.

  6. Divide arugula in 4 dishes, top each with 1/2 avocado and top with ceviche.


  • Calories: 267.36kcal
  • Fat: 18.95g
  • Saturated Fat: 2.80g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 12.45g
  • Polyunsaturated Fat: 2.45g
  • Carbohydrates: 15.44g
  • Fiber: 7.58g
  • Sugar: 4.84g
  • Protein: 12.00g
  • Cholesterol: 79.38mg
  • Sodium: 567.25mg
  • Calcium: 88.49mg
  • Potassium: 699.46mg
  • Iron: 1.52mg
  • Vitamin A: 67.99µg
  • Vitamin C: 17.36mg

Crucial Technique for Perfect Shrimp Ceviche

When making shrimp ceviche, it's important to use the freshest ingredients possible, especially the shrimp. Fresh shrimp will give your ceviche a sweet, clean flavor that can't be replicated with frozen or pre-cooked varieties. Additionally, make sure to thoroughly chill the shrimp after boiling and before adding to the marinade. This not only stops the cooking process but also helps the shrimp absorb the flavors of the marinade better. Lastly, don't skip the marinating step. This is where the shrimp 'cooks' in the acidity of the vinegar and takes on all the flavors of the other ingredients. The longer you can let it marinate, the more flavorful your ceviche will be.

Time-Saving Tips for Preparing Ceviche

Prep ahead: Prepare the shrimp and the ceviche marinade the night before and refrigerate separately. This will save time on the day of serving.

Use a food processor: Use a food processor to quickly chop the onions, garlic, and cilantro for the ceviche marinade.

Buy pre-cooked shrimp: To save time, consider purchasing pre-cooked shrimp, which will eliminate the need for boiling and cooling them.

Multi-task: While the shrimp is marinating, use that time to prepare the avocados and arugula for serving.

Organize ingredients: Before starting, organize all the ingredients and tools needed for the recipe to streamline the cooking process.

Substitute Ingredients For Shrimp Ceviche with Tomato and Avocado Recipe

  • shrimp - Substitute with firm white fish (such as halibut or sea bass): Firm white fish can be used as a substitute for shrimp in ceviche, providing a similar texture and mild flavor.

  • white wine vinegar - Substitute with lime juice: Lime juice can provide the acidity and tanginess needed in ceviche, similar to white wine vinegar.

  • clam juice - Substitute with fish stock: Fish stock can be used as a substitute for clam juice to provide a savory seafood flavor in the ceviche.

  • arugula - Substitute with baby spinach: Baby spinach can be used as a substitute for arugula, providing a similar mild, slightly peppery flavor and tender texture.

  • haas avocados - Substitute with ripe mangoes: Ripe mangoes can be used as a substitute for avocados to provide a sweet and creamy element in the ceviche.

How to Beautifully Present Shrimp Ceviche

  1. Elevate the shrimp: Arrange the cooked shrimp in a circular pattern on the plate, ensuring they are evenly spaced and visually appealing.

  2. Garnish with microgreens: Sprinkle delicate microgreens over the ceviche for a pop of color and a touch of freshness.

  3. Incorporate edible flowers: Integrate edible flowers such as nasturtiums or pansies to add a visually stunning and elegant touch to the dish.

  4. Utilize a citrus foam: Create a light and airy citrus foam to add a burst of flavor and a visually captivating element to the plate.

  5. Present in a martini glass: For a modern twist, serve the ceviche in a martini glass, garnished with a slice of avocado and a sprig of cilantro for a sophisticated presentation.

  6. Use a ring mold for avocado: Mold the avocado into a perfect circle using a ring mold, creating a visually striking base for the ceviche.

  7. Incorporate a drizzle of balsamic reduction: Add a touch of elegance with a carefully drizzled balsamic reduction around the edge of the plate for a sophisticated finish.

  8. Serve on a chilled platter: Present the shrimp ceviche on a chilled platter to maintain its freshness and enhance the visual appeal of the dish.

Essential Tools for Making Ceviche

  • Large pot: A large pot is essential for boiling the shrimp.
  • Ice bath: An ice bath is used to quickly cool down the shrimp after boiling to prevent further cooking.
  • Large bowl: A large bowl is needed to mix the shrimp with the other ingredients for the ceviche.
  • Sharp knife: A sharp knife is necessary for cutting the avocado and other ingredients.
  • Cutting board: A cutting board provides a stable surface for cutting and preparing the ingredients.
  • Measuring spoons: Measuring spoons are used to ensure accurate amounts of salt, pepper, cumin, and honey are added to the ceviche.
  • Mixing spoon: A mixing spoon is used to combine the ingredients for the ceviche.
  • Refrigerator: The refrigerator is used to chill the ceviche for at least 2 hours or overnight before serving.

Storing and Freezing Shrimp Ceviche Properly

  • Storing: transfer the shrimp ceviche to an airtight container and store it in the refrigerator for up to 2 days. The flavors will continue to develop as it sits, but the avocado may start to brown slightly. To minimize browning, place a piece of plastic wrap directly on the surface of the ceviche before sealing the container.

  • Freezing: ceviche is best enjoyed fresh and does not freeze well due to the delicate nature of the shrimp and avocado. The texture of the shrimp can become tough and rubbery, while the avocado will become mushy and discolored upon thawing. If you must freeze it, do so without the avocado and consume it within 1 month for the best quality. Add fresh avocado when ready to serve.

  • To freeze: transfer the ceviche (without avocado) to a freezer-safe airtight container, leaving about 1/2 inch of headspace to allow for expansion. Label the container with the date and contents, then place it in the freezer for up to 1 month.

  • Thawing: when ready to enjoy the frozen ceviche, transfer the container to the refrigerator and allow it to thaw overnight. Once thawed, drain any excess liquid, add fresh avocado, and serve over arugula as desired. Consume within 1-2 days for the best texture and flavor.

Is Making Ceviche at Home Cost-Effective?

The cost-effectiveness of this shrimp ceviche with tomato and avocado recipe largely depends on the availability and cost of the ingredients. Shrimp and avocado can be relatively expensive, but the use of clam juice and arugula can balance the cost. The overall verdict rating for this recipe would be 8/10, considering the nutritional value and flavor profile. The approximate cost for a household of 4 people would be around $40-$50, factoring in the shrimp, avocado, and other ingredients.

Is Shrimp Ceviche with Tomato and Avocado Healthy?

This shrimp ceviche with tomato and avocado recipe is a healthy and refreshing dish. The recipe incorporates a variety of nutritious ingredients, such as shrimp, which is a lean protein source rich in omega-3 fatty acids, and vegetables like tomatoes, onions, and jalapenos that provide essential vitamins and minerals. The use of olive oil and avocado adds healthy monounsaturated fats to the dish. Additionally, the recipe uses minimal processing and cooking, preserving the nutrients in the ingredients.

However, there are a few aspects of the recipe that could be improved to make it even healthier:

  • Reduce the amount of salt used in the recipe to lower the sodium content
  • Use a low-sodium clam juice or substitute with vegetable broth to further reduce sodium intake
  • Increase the amount of vegetables, such as adding diced bell peppers or cucumber, to boost the fiber and nutrient content
  • Serve the ceviche with whole-grain tortilla chips or crackers instead of regular ones to increase the fiber and complex carbohydrates in the meal
  • Use a low-fat yogurt or sour cream as a topping instead of traditional sour cream to reduce the saturated fat content

Editor's Opinion on This Shrimp Ceviche Recipe

This shrimp ceviche with tomato and avocado recipe is a delightful fusion of flavors and textures. The combination of tender shrimp, zesty tomatoes, creamy avocado, and aromatic cilantro creates a refreshing and vibrant dish. The balance of acidity from the white wine vinegar and the subtle heat from the jalapeno elevates the overall taste. The addition of arugula provides a peppery contrast, while the sweetness of the raw honey ties everything together. This recipe is a perfect choice for a light and flavorful appetizer or a refreshing main course. The dish is not only visually appealing but also bursts with fresh and invigorating flavors.

Enhance Your Shrimp Ceviche with Tomato and Avocado Recipe with These Unique Side Dishes:

Grilled Corn on the Cob: Try grilling some corn on the cob and serving it alongside the shrimp ceviche for a delicious and summery side dish.
Mango Salsa: Whip up a fresh and zesty mango salsa to serve with the ceviche for a burst of tropical flavor.
Coconut Rice: Cook up a batch of coconut rice to accompany the ceviche, adding a touch of sweetness and creaminess to the meal.

Similar Recipes to Try If You Like This Ceviche

Grilled Vegetable Skewers: Use a variety of colorful vegetables such as bell peppers, zucchini, cherry tomatoes, and mushrooms. Marinate in a mixture of olive oil, garlic, and herbs before grilling to perfection.
Mango Salsa Chicken: Top grilled chicken with a refreshing salsa made with ripe mango, red onion, jalapeno, cilantro, and lime juice. The sweet and spicy flavors will elevate your dish to the next level.
Coconut Curry Shrimp: Create a rich and flavorful curry sauce using coconut milk, curry paste, and a blend of spices. Add in juicy shrimp and serve over steamed rice for a satisfying and aromatic meal.

Ideal Main Courses and Desserts to Serve with Ceviche

Main Courses:
Grilled Salmon: Marinate the salmon in a mixture of lemon juice, olive oil, and herbs for at least 30 minutes before grilling. Serve with a side of roasted vegetables for a healthy and flavorful main course.
Mushroom Risotto: Sauté a mix of wild mushrooms with shallots and garlic before adding Arborio rice and slowly incorporating warm broth. Finish with a touch of cream and Parmesan cheese for a creamy and indulgent main course.
Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and decadent flavor will satisfy any sweet tooth.
Berry Parfait: Layered with fresh berries, creamy yogurt, and crunchy granola, this berry parfait is a delightful combination of sweet and tangy flavors. It's a light and refreshing dessert that's perfect for any occasion.

Why trust this Shrimp Ceviche with Tomato and Avocado Recipe:

This recipe offers a tantalizing combination of fresh shrimp, zesty tomatoes, creamy avocado, and vibrant cilantro. The use of white wine vinegar and clam juice enhances the flavors, while the addition of jalapeno provides a hint of heat. The careful balance of cumin and raw honey adds depth to the marinade. With the inclusion of arugula for a peppery bite, this recipe promises a delightful and refreshing ceviche experience that's perfect for any occasion.

Want to share your experience making this zesty Shrimp Ceviche with Tomato and Avocado recipe or have any tips to enhance the flavors? Join the discussion in our Recipe Sharing forum!
How long should I cook the shrimp for the ceviche?
You should cook the shrimp until they are just opaque, which usually takes about 4 minutes.
Can I make the ceviche ahead of time?
Yes, you can make the ceviche ahead of time. It's best to refrigerate it for at least 2 hours or even overnight to allow the flavors to meld together.
Can I use something else instead of clam juice?
If you don't have clam juice, you can substitute it with fish stock or seafood broth for a similar flavor.
How do I know when the shrimp is cooked?
The shrimp will turn pink and opaque when they are cooked through. Be careful not to overcook them, as they can become rubbery.
Can I use something else instead of arugula?
If you don't have arugula, you can use mixed greens or lettuce as a bed for the ceviche. The peppery flavor of arugula complements the dish well, but other greens can work too.

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