Citrus-Spiced Shrimp Ceviche with Avocado and Jalapeño

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 15 minutes pairs (about 8 limes) fresh lime juice, (about 2 oranges) fresh orange juice, small, finely diced red onion 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
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Chill ceviche for an additional 15 minutes before serving cold with tortilla chips on the side.

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Frequently asked questions

How long does Citrus-Spiced Shrimp Ceviche with Avocado and Jalapeño take to make?

Total time is about 15 minutes (15 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 Citrus-Spiced Shrimp Ceviche with Avocado and Jalapeño?

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 small, finely diced red onion from drying out.

Can I substitute ingredients in Citrus-Spiced Shrimp Ceviche with Avocado and Jalapeño?

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-Spiced Shrimp Ceviche with Avocado and Jalapeño 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-Spiced Shrimp Ceviche with Avocado and Jalapeño?

Mexican cinco de mayo 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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