Chili-Lime Shrimp Ceviche with Avocado and Tomato
Bright and zesty shrimp ceviche marinated in chili and lime juice, complemented by creamy avocado and fresh tomatoes. This mexican-inspired seafood ready in about 10 minutes pairs peeled and deveined raw shrimp, fresh lime juice, red chili flakes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 1 lb, peeled and deveined raw shrimp
- 1 cup fresh lime juice
- 1 tsp red chili flakes
- 1/4 cup finely diced red onion
- 2 medium, diced roma tomatoes
- 1 medium, diced ripe avocado
- 1/4 cup chopped fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Chop 1 lb raw peeled and deveined shrimp into 1/2-inch pieces and place in a glass bowl. Pour 1 cup fresh lime juice over the shrimp, add 1 tsp red chili flakes, and stir well. Cover and refrigerate for 30 minutes to 'cook' the shrimp in the citrus juice until opaque.
- Step 2: After 30 minutes, drain most of the lime juice from the shrimp mixture, leaving a little for flavor.
- Step 3: Add 1/4 cup finely diced red onion, 2 diced roma tomatoes, 1 diced medium ripe avocado, and 1/4 cup chopped fresh cilantro to the shrimp. Season with 1 tsp salt and 1/2 tsp black pepper and gently fold to combine.
- Step 4: Chill the ceviche for another 10 minutes before serving chilled with tortilla chips or tostadas.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chili-Lime Shrimp Ceviche with Avocado and Tomato take to make?
Total time is about 10 minutes (10 min prep + 0 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 Chili-Lime Shrimp Ceviche with Avocado and Tomato?
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 fresh lime juice from drying out.
Can I substitute ingredients in Chili-Lime Shrimp Ceviche with Avocado and Tomato?
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 Chili-Lime Shrimp Ceviche with Avocado and Tomato 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 Chili-Lime Shrimp Ceviche with Avocado and Tomato?
Mexican 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.
