Easy Shrimp Ceviche with Avocado

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20m prep

10m cook

6 servings

Difficulty: Easy


  • 400g peeled and deveined raw medium shrimp - fresh/frozen
  • 1/4 cup freshly squeezed lemon juice
  • 2 medium tomatoes or a handful of cherry tomatoes - chopped
  • 1/2 small finely chopped red onion
  • 1/2 cup chopped fresh cilantro leaves and tender stems
  • 1/2 tsp chilli flakes
  • 1/2 tsp sea salt flakes
  • 1 medium avocado
  • Tortilla chips, for serving (optional)


  1. Bring a large pot of salted water to a boil over high heat. Turn off the heat, add the shrimp, and poach until the shrimp are opaque and just cooked through 3-5 minutes
  2. Drain the shrimp and set aside until cool enough to handle for about 10 minutes
  3. Chop the shrimp into smaller pieces and place them in a large bowl
  4. Now, add the lemon & lime juice, tomatoes, red onion, cilantro, chilli and salt flakes, and toss to combine
  5. Cover and refrigerate for at least 1 hour or up to 4 hours
  6. Just before serving, dice the avocado, add to the ceviche, and gently toss to combine
  7. Serve with tortilla chips, if desired.

Recipe by: Diana Zavzeatii - @busyavocado


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