Shrimp Ceviche Avocado Salad
By Better Plate RecipesSweet shrimp quickly poached, then tossed in a tangle of lime juice, cucumbers, tomatoes, jalapeño, and creamy avocado. It's the salad version of ceviche, cool, citrusy, and bright as a beach day. Serve it with tortilla chips, over greens, or straight from the bowl with a fork.
Why You’ll Love This Recipe
You will love this salad because it gives you the bright, citrusy feel of ceviche with the reassurance of quickly poached shrimp. The shrimp cook in just a few minutes, then chill with lime juice, orange juice, cucumber, tomatoes, red onion, jalapeño, cilantro, and avocado. It is cool, juicy, and refreshing, but still filling enough for a light meal. The beginner-friendly cues are especially helpful here: shrimp should turn pink and curl into loose C shapes, not tight O shapes. The avocado goes in at the end so it stays creamy and whole. Serve it with tortilla chips or butter lettuce cups and it feels like something you would eat outside on a warm day. It is cold, light, and protein-rich.
What Makes This Recipe Work
This salad works because it borrows ceviche's brightness while using a quick poach for reliable shrimp texture. The shrimp cook briefly in simmering water, then an ice bath stops the heat so they stay sweet and tender. Lime juice and orange juice bring the citrus flavor people expect, but they are used to brighten cooked shrimp rather than act as the cooking method. Cucumber, tomatoes, red onion, and jalapeño add crunch, juice, sharpness, and gentle heat. Olive oil rounds out the citrus, cilantro adds freshness, and avocado gives creamy richness. The optional cumin adds a little earthy warmth without changing the clean seafood flavor. The whole bowl should taste cold, citrusy, juicy, and fresh, with shrimp that are firm but not rubbery. The method keeps the seafood flavor clean and the texture beginner-friendly.
Before You Start
Set up the ice bath before the shrimp go into the pot. Shrimp cook very quickly, and having the bowl of ice water ready prevents overcooking. Use a medium pot and bring the water to a gentle simmer, not a violent boil. Watch the shrimp closely: they are ready when they turn pink and curl into loose C shapes. Tight O shapes mean they have gone too far. Pat the cooled shrimp dry so the salad does not get watery. Dice the cucumber, tomatoes, onion, and jalapeño small enough to scoop with chips. Add avocado only after chilling, because too much stirring in citrus can break it down and make the salad cloudy. Having everything chopped before mixing keeps the final salad gentle and neat.
Ingredient Notes & Easy Swaps
Medium shrimp: Use peeled and deveined shrimp for easy prep. Cook just until pink, opaque, and curled into loose C shapes; tight O shapes usually mean overcooked shrimp.
Lime juice: Fresh lime juice gives the salad its bright ceviche-style flavor. Bottled lime juice can taste harsh, so fresh is best here.
Orange juice: A little orange juice softens the sharp lime and adds natural sweetness. Fresh orange juice tastes cleanest, but bottled can work in a pinch.
English cucumber: English cucumber adds cool crunch and has fewer seeds than regular cucumber. If using regular cucumber, scoop out watery seeds before dicing.
Cherry tomatoes: Quartered cherry tomatoes add juicy sweetness and color. Roma tomatoes can work if diced small and drained of extra juice.
Red onion and jalapeño: Red onion adds sharpness, while jalapeño adds heat. Remove the jalapeño seeds and ribs for a milder salad.
Avocados: Add avocado right before serving so it stays in clean cubes. Use ripe avocados that give slightly when pressed, but avoid very soft ones that mash into the salad.
Cilantro: Cilantro adds a fresh, citrusy finish. If you do not like cilantro, use a little parsley instead.
Olive oil and cumin: Olive oil rounds out the citrus, while optional cumin adds a warm, earthy note. Use cumin lightly so it does not overpower the lime.
Tortilla chips or butter lettuce cups: Tortilla chips make the salad scoopable and crunchy, while butter lettuce keeps it lighter and low carb.
Shrimp Ceviche Avocado Salad
Description
Sweet shrimp quickly poached, then tossed in a tangle of lime juice, cucumbers, tomatoes, jalapeño, and creamy avocado. It's the salad version of ceviche, cool, citrusy, and bright as a beach day. Serve it with tortilla chips, over greens, or straight from the bowl with a fork.
Ingredients
- 1 lb medium shrimp, peeled and deveined
- 1 English cucumber, halved and diced small
- 1 1/2 cups cherry tomatoes, quartered
- 1/2 small red onion, finely diced
- 1 jalapeño, seeded and finely minced
- 1/2 cup fresh lime juice (about 4 limes)
- 2 tbsp fresh orange juice
- 1/2 cup chopped fresh cilantro
- 2 ripe avocados, diced
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp ground cumin (optional)
- Tortilla chips or butter lettuce cups, for serving
Instructions
- 1Equipment: a cutting board, a chef's knife, a medium pot, a large bowl for the ice bath, a large salad bowl or platter, measuring spoons and cups, a slotted spoon, and paper towels.
- 2Fill a medium pot halfway with water and add 1/2 teaspoon salt. Bring it to a gentle simmer over medium-high heat. Set a large bowl of ice water next to the stove before adding the shrimp.
- 3Add 1 lb peeled and deveined shrimp to the simmering water. Cook for 2 to 3 minutes, until the shrimp turn pink and are firm and opaque all the way through with no translucent center, curling into loose C shapes. Do not wait for tight O shapes; that means they are overcooked. Immediately scoop the shrimp into the ice bath.
- 4Once the shrimp are cold, drain them well and pat dry with paper towels. Cut each shrimp into halves or thirds, depending on size, so the pieces are easy to scoop with chips or lettuce cups.
- 5Place the shrimp in a large bowl. Add the diced cucumber, quartered cherry tomatoes, diced red onion, minced jalapeño, 1/2 cup lime juice, 2 tablespoons orange juice, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon cumin if using. Toss gently.
- 6Cover the bowl and chill for at least 20 minutes, stirring once halfway through. The shrimp should taste cold and citrusy, and the onion should soften slightly in the juice.
- 7Just before serving, gently stir in 1/2 cup cilantro and the diced avocados with 4 to 5 gentle turns of a spoon. Taste and add a small pinch of salt or pepper if needed. Serve cold with tortilla chips or butter lettuce cups.
Tips and Tricks
- 1
Use Poached Shrimp: This version uses shrimp that are quickly poached rather than relying on citrus alone. That makes the method more beginner-friendly and gives reliable texture. The lime and orange juice brighten the cooked shrimp afterward instead of acting as the cooking step.
- 2
Watch the Shrimp Shape: Shrimp are done when they turn pink and curl into loose C shapes. If they curl into tight O shapes, they have cooked too long and will taste rubbery. This visual cue is easier for beginners than relying only on a timer.
- 3
Pat Shrimp Dry: After the ice bath, drain and pat the shrimp dry before mixing. Extra water from the ice bath dilutes the lime and orange juice. Dry shrimp soak up the citrus flavor better and keep the salad tasting bright instead of watery.
- 4
Fold Avocado Last: Add avocado only after the salad has chilled. Citrus and stirring can break ripe avocado into a cloudy mash if it goes in too early. Folding it in at the end keeps the cubes creamy, green, and visible in every scoop.
Nutrition
Per serving — Calories: 335kcal, Protein: 30g, Carbs: 16g, Fat: 19g, Fiber: 7g, Sugar: 3g, Sodium: 430mg.
Nutrition information is an estimate and may vary based on ingredient brands, product sizes, preparation methods, and substitutions. It is not intended as medical or dietary advice.