Grilled Shrimp Ceviche with Avocado and Cilantro

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

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 developed and reviewed.

Bright and zesty grilled shrimp marinated in lime juice, tossed with creamy avocado and fresh cilantro for a refreshing appetizer. This Mexican-inspired Cinco de Mayo recipe, ready in about 25 minutes, pairs large shrimp, peeled and deveined, fresh lime juice, avocado 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.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 220 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
1/2 cup fresh lime juice
1 large, diced avocado
1/4 cup, finely chopped red onion
1/3 cup, chopped fresh cilantro
1 small, seeded and minced jalapeño
1 tbsp olive oil
to taste salt
to taste black pepper
for serving tortilla chips

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Instructions

Step 1: Preheat grill or grill pan to medium-high heat. Toss 1 lb peeled and deveined large shrimp with 1 tablespoon olive oil, salt, and black pepper. Grill shrimp for 2-3 minutes per side until opaque and slightly charred; remove and let cool.
Step 2: Once cooled, chop grilled shrimp into bite-sized pieces and transfer to a glass bowl.
Step 3: Pour 1/2 cup fresh lime juice over the shrimp, add 1/4 cup finely chopped red onion, 1 small minced jalapeño (seeded), and 1/3 cup chopped fresh cilantro; gently toss to combine.
Step 4: Cover and refrigerate the shrimp mixture for at least 30 minutes to marinate until shrimp is 'cooked' in lime juice and flavors meld.
Step 5: Before serving, fold in 1 large diced avocado gently to avoid mashing.
Step 6: Serve chilled with tortilla chips on the side for scooping.