Avocado and Shrimp Ceviche with Lime
A refreshing, zesty ceviche made with tender shrimp, ripe avocado, and a bright lime-cilantro dressing, served with crispy tortilla chips. This latin american-inspired seafood ready in about 20 minutes pairs medium avocados, cooked shrimp, finely diced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium avocados
- 1 cup cooked shrimp
- 1/4 cup, finely diced red onion
- 2 tbsp lime juice
- 1 tbsp, chopped cilantro
- 1 tbsp olive oil
- 1/2 tsp salt
- 1 cup tortilla chips
Instructions
- Step 1: Dice 2 avocados into 1/2-inch cubes and place in a large bowl. Add 1 cup cooked shrimp, 1/4 cup finely diced red onion, 2 tbsp lime juice, 1 tbsp chopped cilantro, 1 tbsp olive oil, and 1/2 tsp salt. Stir gently until well combined and let sit for 10 minutes to cure.
- Step 2: Meanwhile, heat a large skillet over medium heat. Add 1/2 tbsp olive oil and 1/2 cup tortilla chips, sauté for 3-4 minutes until golden and crispy, stirring frequently.
- Step 3: Serve the ceviche in shallow bowls, topped with the crispy tortilla chips. Garnish with additional cilantro and a squeeze of lime juice before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Avocado and Shrimp Ceviche with Lime take to make?
Total time is about 20 minutes (15 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Avocado and Shrimp Ceviche with Lime?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium avocados from drying out.
Can I substitute ingredients in Avocado and Shrimp Ceviche with Lime?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado and Shrimp Ceviche with Lime for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Avocado and Shrimp Ceviche with Lime?
Latin American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Okay for a quick meal. I've had better seafood dishes though.
