Citrus-Marinated Shrimp Ceviche with Avocado

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fresh and zesty shrimp ceviche marinated in lime and orange juice, combined with creamy avocado and crisp vegetables for a light Mexican appetizer. This mexican-inspired seafood ready in about 75 minutes pairs raw shrimp, peeled and deveined, 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.

★ 4.4 (13 ratings) Prep: 15 min Cook: 60 min Serves 4 Mexican cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Chop 1 lb raw shrimp into 1/2-inch pieces. Place in a glass bowl and pour over 1 cup fresh lime juice and 1/2 cup fresh orange juice, ensuring shrimp is fully submerged.
  2. Step 2: Cover and refrigerate for 1 hour, stirring every 15 minutes until shrimp turns opaque and 'cooks' in the citrus juices.
  3. Step 3: Drain about half of the marinade, leaving enough to keep the shrimp moist.
  4. Step 4: Add 1 large diced roma tomato, 1/4 cup finely chopped red onion, 1 minced seeded jalapeño, and 1/3 cup chopped fresh cilantro to the shrimp mixture.
  5. Step 5: Gently fold in 1 large diced ripe avocado, then season with 1 tsp kosher salt and 1/2 tsp black pepper.
  6. Step 6: Chill for an additional 10 minutes before serving. Serve with tortilla chips if desired.

Frequently asked questions

How long does Citrus-Marinated Shrimp Ceviche with Avocado take to make?

Total time is about 75 minutes (15 min prep + 60 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 Citrus-Marinated Shrimp Ceviche with Avocado?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Citrus-Marinated Shrimp Ceviche with Avocado?

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 Citrus-Marinated Shrimp Ceviche with Avocado 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 Citrus-Marinated Shrimp Ceviche with Avocado?

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.

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