Citrus-Cured Shrimp Ceviche with Avocado

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Bright and refreshing shrimp ceviche cured in lime and orange juice, tossed with creamy avocado and crisp red onion. This Latin American-inspired seafood recipe, ready in about 10 minutes, pairs raw shrimp, fresh lime juice, fresh orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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, deveined, and cut into 1/2-inch pieces raw shrimp
• 1 cup fresh lime juice
• 1/2 cup fresh orange juice
• 1/4 cup thinly sliced red onion
• 1 small, seeded and minced jalapeño
• 1/4 cup chopped cilantro
• 1 diced ripe avocado
• 1 tsp salt
• 1/2 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a glass or ceramic bowl, combine 1 lb raw shrimp cut into 1/2-inch pieces with 1 cup fresh lime juice and 1/2 cup fresh orange juice. Stir to coat, cover, and refrigerate for 1 hour until shrimp turns opaque and 'cooked' by the citrus.
2. Step 2: After curing, drain shrimp, reserving about 1/4 cup of the citrus juice.
3. Step 3: Gently mix in 1/4 cup thinly sliced red onion, 1 minced jalapeño, 1/4 cup chopped cilantro, and 1 diced ripe avocado. Season with 1 tsp salt and 1/2 tsp black pepper.
4. Step 4: Add back reserved citrus juice to moisten the ceviche as desired. Chill for 10 more minutes before serving with tortilla chips or lettuce cups.