Citrus-Spiced Shrimp Ceviche with Avocado and Jalapeño

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fresh shrimp marinated in lime and orange juice with diced avocado, jalapeño, and cilantro for a bright and refreshing appetizer. This Mexican-inspired Cinco de Mayo recipe, ready in about 15 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 210 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.

Prep: 15 min Serves 4 Mexican cuisine 210 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb, peeled and deveined, tails removed raw shrimp
1 cup (about 8 limes) fresh lime juice
1/2 cup (about 2 oranges) fresh orange juice
1/2 small, finely diced red onion
1, seeded and finely chopped jalapeño
1 large, diced ripe avocado
1/4 cup, chopped fresh cilantro
1 tsp salt
1/4 tsp black pepper
for serving tortilla chips

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

Step 1: Chop 1 lb raw peeled and deveined shrimp into 1/2-inch pieces. Place in a glass or ceramic bowl and pour over 1 cup fresh lime juice and 1/2 cup fresh orange juice, ensuring shrimp are fully submerged. Cover and refrigerate for 1 hour until shrimp turn opaque and are 'cooked' by the citrus.
Step 2: Drain shrimp from the marinade, reserving about 1/4 cup juice. Add 1/2 small finely diced red onion, 1 finely chopped seeded jalapeño, 1 large diced ripe avocado, and 1/4 cup chopped fresh cilantro to the shrimp.
Step 3: Season with 1 tsp salt and 1/4 tsp black pepper, then gently toss with the reserved citrus juice to combine all flavors.
Step 4: Chill ceviche for an additional 15 minutes before serving cold with tortilla chips on the side.