This shrimp ceviche with avocado has been a summer favorite at my table ever since I discovered how simple and fresh it can be when you start with good frozen pre cooked shrimp. I first made this on a hot afternoon when I wanted something bright and cool to serve with cold beer and salty tortilla chips. The combination of citrus, serrano heat, crisp cucumber and creamy avocado creates a contrast in texture and flavor that feels celebratory yet effortless. Family and friends always gravitate to the bowl and it disappears fast.

I love this version because it requires very little active work. Thawing shrimp in cold water, removing tails and chopping takes less time than running to the store for more ingredients. The lime juice brings everything to life while the avocado rounds the acidity so the dish is balanced rather than sharp. When I bring this to potlucks people ask for the recipe and then tell me they made it for weeknight dinner with a simple green salad and rice. It is that flexible, bright and dependable dish that makes warm meal gatherings easy and memorable.

Ingredients

• Pre cooked shrimp: Use 8 ounces of frozen pre cooked tail on shrimp, size 41 to 55 per pound. Thaw in a bowl of cold water and remove tails before chopping. The texture is best when chilled and not over processed.
• English cucumber: Half a cup peeled, seeded and diced. Choose a firm, glossy cucumber like market English variety to avoid excessive water and ensure pleasant crunch.
• Grape tomatoes: Half a cup halved. Use firm, ripe grape tomatoes instead of large slicing tomatoes for sweeter concentrated flavor.
• Avocado: One ripe but firm avocado, diced. Hass variety works well for creaminess and flavor stability during the short marinating time.
• Red onion: Quarter cup minced. A mild sweet red onion is attractive and adds a bright bite. Rinse briefly if you prefer a milder onion flavor.
• Serrano pepper: One small pepper, seeded and minced. Serrano adds lively heat; remove seeds and ribs to reduce spice if desired.
• Cilantro: Quarter cup chopped. Fresh cilantro leaves bring herbaceous brightness. Chop just before tossing to preserve aroma.
• Lime: One lime, zested and juiced. Fresh lime juice is essential for the citrus lift that defines the dish.
• Kosher or sea salt: To taste. Salt balances acidity and brings out the shrimp flavor. Start with a small pinch and adjust after chilling.

Instructions

Prep the shrimp: Thaw 8 ounces of frozen pre cooked shrimp in a large bowl of cold water for about 10 minutes. Remove tails and pat shrimp dry with paper towels. Chop each shrimp in half or into bite sized pieces so every spoonful has shrimp and other elements. Trim and dice produce: Peel and seed the English cucumber then dice into small cubes. Halve grape tomatoes, mince red onion and finely chop cilantro. For the avocado, choose a ripe but firm fruit, cut in half, remove the pit and dice to keep pieces intact after tossing. Combine ingredients: In a large mixing bowl add the chopped shrimp, cucumber, tomatoes, avocado, red onion, minced serrano and cilantro. Use a gentle folding motion so the avocado does not puree into the salad. Add lime and season: Grate the lime zest directly into the bowl then squeeze in the juice of the lime. Sprinkle 1/4 teaspoon of kosher salt and gently toss to combine. Taste and adjust salt or lime as needed. The lime brightens flavors and slightly firms proteins from the shrimp. Marinate briefly: Cover the bowl and refrigerate for at least 20 minutes. This short chill allows the flavors to mingle without making the avocado go brown. Avoid marinating much longer than 45 minutes to preserve texture. Serve: Before serving, give the mixture a final gentle stir, garnish with extra cilantro leaves and lime wedges. Serve with plenty of sturdy tortilla chips, on tostadas or over a bed of mixed greens for a main portion.

Storage Tips

Store leftovers in an airtight container in the refrigerator and consume within 48 hours. Because avocado will soften and darken over time, try to keep the filled container tightly packed to minimize air exposure. For best quality, place a piece of plastic wrap directly on the surface before sealing the lid. When reheating is not desired, stir gently to redistribute any juices and serve cold. Do not freeze as the avocado will break down and the texture of tomatoes and cucumber will become mushy when thawed.

Ingredient Substitutions

Substitute cooked crab meat or cooked bay scallops for shrimp if you prefer a different shellfish. If you need less heat, swap serrano pepper for jalapeño with seeds removed. For a milder onion presence, use a shallot or soak diced red onion in cold water for 10 minutes then drain. To make it lower sodium use a light sprinkle of salt and rely more on lime juice for flavor. For a citrus twist try a mix of lime and orange juice in a two to one ratio of lime to orange.

Serving Suggestions

Serve as an appetizer with thick tortilla chips or on tostadas with a smear of mashed avocado. For a light main course portion spoon over a bed of crisp romaine or butter lettuce and add a side of black beans and grilled corn. Garnish with extra cilantro, sliced radish for crunch and lime wedges. Pair with a crisp Mexican lager or a citrus forward white wine to complement the zesty notes.

Cultural Background

Ceviche is a coastal dish found throughout Latin America where fresh seafood is abundant. The technique of using citrus to gently denote proteins was perfected in the Pacific coastal regions of Mexico and Peru. Mexican variants often include tomato, onion and cilantro and are served with tortilla chips or tostadas. This shrimp version is inspired by those coastal traditions but adapted for convenience by using pre cooked shrimp while maintaining the bright citrus and herb driven flavor profile that defines the style.

Seasonal Adaptations

In summer, add fresh corn kernels and diced mango for sweetness and texture. In cooler months, swap grape tomatoes for roasted cherry tomatoes that have been cooled to maintain warmth and depth. For a holiday platter increase the acidity slightly and serve in individual cups over cilantro leaf beds for easy passing. Adjust the amount of serrano to match seasonal preferences for heat.

Meal Prep Tips

Prep all vegetables and herbs ahead of time and store separately in airtight containers. Chop shrimp and store chilled until ready to combine to avoid premature softening of avocado. If preparing for later in the day, keep avocado diced and tossed with a splash of lime to reduce browning. Assemble the bowl shortly before serving for the best presentation. Use sturdy containers for transport if taking to a picnic and pack chips separately to keep them crisp.

This shrimp ceviche with avocado celebrates simple ingredients and straightforward technique. It is a reliable, crowd pleasing dish that brings brightness to any meal and is easy to make on weeknights or for lively gatherings. Try it once and you will notice how quickly it becomes a favorite.