Oyster and Avocado Ceviche with Cilantro and Lime

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A bright and refreshing oyster ceviche with creamy avocado, fresh cilantro, and zesty lime, ideal for a sophisticated picnic appetizer. This seafood recipe (gluten free), ready in about 10 minutes, pairs fresh shucked oysters, lime juice, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 12 pieces fresh shucked oysters
• 1/4 cup, freshly squeezed lime juice
• 2 tbsp, finely diced red onion
• 1 small, seeded and minced jalapeño pepper
• 1 medium, diced ripe avocado
• 2 tbsp, chopped fresh cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp extra virgin olive oil

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 medium bowl, combine 12 fresh shucked oysters with 1/4 cup freshly squeezed lime juice. Stir gently and let marinate in the refrigerator for 20 minutes until oysters turn opaque and flavors meld.
2. Step 2: Add 2 tbsp finely diced red onion, 1 small minced jalapeño (seeded for less heat), and 1/2 tsp salt to the marinated oysters. Mix gently.
3. Step 3: Fold in 1 diced medium ripe avocado and 2 tbsp chopped fresh cilantro. Drizzle 1 tbsp extra virgin olive oil over the mixture and season with 1/4 tsp black pepper. Toss lightly to combine without mashing the avocado.
4. Step 4: Serve immediately chilled in small cups or on crisp lettuce leaves for an elegant picnic starter.