Shrimp Avocado Salsa

Featured in Perfect Party Bites and Snack Recipes.

Enjoy the lively mix of plump shrimp, smooth avocado, fresh cucumber, juicy tomato, and mild jalapeño all soaked in tangy lime. Bursting with bright citrus and herby cilantro, this snack balances flavors and textures perfectly. Save time with pre-cooked shrimp—marinate briefly for the same great taste. Serve chilled with crispy chips, tostadas, or a fiery splash of hot sauce. Its vibrant ingredients stay fresh in the fridge, making it perfect for meal prepping or hosting guests.

Haya
Updated on Thu, 15 May 2025 21:26:29 GMT
A bowl of fresh shrimp and avocado salsa. Pin it
A bowl of fresh shrimp and avocado salsa. | recipeown.com

Shrimp ceviche bursts with flavors thanks to its cool mix of crisp cucumber, rich avocado, sweet-tart tomatoes, and a spicy jalapeno kick. Fresh lime juice ties everything together, making this cheerful seafood dish perfect for sunny-day hangouts or any time you want something easy and light.

Whenever summer rolls around, folks at my house are always hoping for ceviche. One day I tossed together some leftover shrimp and it was gone in minutes. Now, it’s a must every time we fire up the grill outside.

Irresistible Ingredients

  • Clamato juice: grab the spicy kind if you want an extra zingy punch
  • Cilantro: aim for bunches that are lively and green, not droopy
  • Jalapeno: look for shiny, plump peppers with smooth skin for balanced heat
  • Red onion: small and glossy onions give you a gentle bite and lots of crunch
  • Roma tomatoes: stay nice and firm, plus less watery so your mix won’t get soggy
  • Avocados: pick ones that barely give when you press so they’re creamy but not mushy
  • Cucumber: pick unwaxed, firm ones for maximum crunch
  • Lime juice: use good, fat limes and squeeze them yourself for that bright lift
  • Medium shrimp: fresh or frozen is fine, but precooked makes this even faster and keeps it tender

Easy-Peasy Steps

Dish It Up:
Pile onto tostadas or scoop with tortilla chips Add a drizzle of hot sauce if you love the burn and always serve it nice and cold
Toss Everything Together:
Add all your chopped veggies and herbs to the shrimp Pour in the Clamato juice and gently mix everything up Taste and mix in more lime juice if you want extra punch or tweak the seasoning
Slice the Veggies:
Dice your cucumbers, tomatoes, red onion, and avocados into even bits Mince the jalapeno and finely chop cilantro Use a chopper to save time and leave avocado pieces a bit chunky so they don't turn to mush
Marinate the Shrimp:
If needed, chop shrimp up and pop it in a big glass or ceramic bowl Pour enough lime juice on top to cover and stir so all pieces are coated Put a lid on Cover and stick it in the fridge Marinate raw shrimp up to two hours, or if already cooked, chill for about fifteen minutes, stirring halfway
Get Shrimp Ready:
Rinse thawed shrimp under cool water and blot dry really well with paper towels—this keeps extra liquid out of your ceviche
A plate of shrimp with creamy avocado and salsa veggies. Pin it
A plate of shrimp with creamy avocado and salsa veggies. | recipeown.com

I can’t get enough of the creamy avocado in every scoop. Nothing beats gathering the family around a bowl of shrimp ceviche—it always leads to laughs and stories at the table.

Keeping It Fresh

This stays tasty in the fridge for up to two days if you cover it in a glass container. It’ll keep the flavors bright and fresh. If you’re adding avocado, toss it in just before you eat—otherwise it turns brown.

Swaps and Switches

No Clamato? Mix tomato juice with a dash of seafood stock and you’re all set for that ocean vibe. If you want less heat, throw in some diced poblano instead of jalapeno. Want a sweet kick? Go ahead and mix in some mango or pineapple chunks.

How To Serve

Top crispy tostadas with huge helpings or use lettuce cups if you want it lighter than tacos. Sprinkle on crumbly cotija or squeeze on more lime for extra flavor. Whip it up the night before for easy picnics or BBQ days.

Generous plate with shrimp, tomatoes, and chunky avocado. Pin it
Generous plate with shrimp, tomatoes, and chunky avocado. | recipeown.com

Background and Tradition

People all over Latin America love ceviche, especially near the coast where seafood is super fresh. In Mexico, shrimp is the go-to and they serve it chilled during hot stretches. Folks used to soak seafood in citrus way before fridges existed—it's still one of the best ways to make tender, safe-to-eat seafood.

Frequently Asked Questions

→ Can I swap raw shrimp for pre-cooked ones?

Totally! Pre-cooked shrimp saves time. Just marinate briefly, about 15 minutes, to blend flavors.

→ How do I keep my shrimp tender, not chewy?

Let raw shrimp marinate just until it turns opaque, usually 1.5–2 hours. Don’t overdo it with cooked shrimp to keep them soft.

→ Do I have to use Clamato juice?

Not at all! Swap it with tomato juice and a squeeze of fresh lime if Clamato isn’t available.

→ How long can it be stored in the fridge?

It’s good for about two days when sealed in an airtight container. Stir it before serving for the best flavors.

→ What’s the best way to serve it?

Pop it on tostadas, scoop it with tortilla chips, or add a drizzle of hot sauce for some heat.

Shrimp Avocado Salsa

A mix of shrimp, avocado, cucumber, tomato, and lime for a cool and refreshing appetizer with cilantro.

Prep Time
15 Minutes
Cook Time
120 Minutes
Total Time
135 Minutes
By: Haya


Difficulty: Easy

Cuisine: Mexican

Yield: 8 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 2 large avocados, chopped into bite-sized pieces
02 240 ml lime juice, freshly squeezed (about 6 limes)
03 450 g shrimp, diced and deveined (raw or precooked)
04 3 firm roma tomatoes, finely chopped
05 1 crisp cucumber, peeled and cubed
06 1 jalapeño, minced and seeds removed
07 15 g cilantro, finely minced (roughly 1/4 bunch)
08 1 medium red onion, chopped small
09 240 ml Clamato picante juice (optional for extra heat)

→ To Serve

10 Hot sauce like Cholula or Tabasco, to your liking
11 Tortilla chips or 16 crispy tostadas

Instructions

Step 01

Run the thawed shrimp under cold tap water to rinse. Completely dry them by blotting with paper towels before chopping.

Step 02

Cut shrimp into smaller pieces and place in a glass bowl. Juice lime into the bowl—about 240 ml. Stir it around, then cover and chill in the fridge. Let raw shrimp sit for an hour and a half to two hours until it turns opaque, stirring once midway. Precooked shrimp just needs 15 minutes.

Step 03

While shrimp soaks up the lime, dice the cucumber, tomatoes, onion, avocado, jalapeño, and cilantro. A food chopper can make this easier.

Step 04

Once the shrimp is done marinating, gently mix in the cucumber, tomatoes, onion, avocado, jalapeño, cilantro, and Clamato juice. Fold everything together until blended nicely.

Step 05

Scoop the ceviche onto tostadas or serve with tortilla chips on the side. Offer hot sauce so everyone can add their own heat.

Notes

  1. Precooked shrimp speeds things up by cutting down the marinating time.
  2. Drying the shrimp properly before marinating helps keep the texture just right.
  3. Cover and refrigerate any leftovers, and eat them within 2 days for freshness.
  4. Calorie counts don’t include tostadas or chips.

Tools You'll Need

  • Non-metal mixing bowl, large size
  • Juicer for squeezing limes
  • Knife with a sharp edge
  • Chopping board
  • Optional: food chopper
  • Absorbent paper towels

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes shellfish (shrimp).
  • Contains ingredients derived from mollusks (Clamato juice).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 156
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~