Shrimp and Finger Lime Ceviche with Avocado and Chili

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing Australian-inspired ceviche featuring plump shrimp marinated in finger lime juice with creamy avocado and a touch of chili heat. This australian-inspired seafood ready in about 25 minutes pairs peeled and deveined raw shrimp, pulp extracted finger limes, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 20 min Cook: 5 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a pot of water to a rolling boil. Add 1 lb peeled and deveined shrimp and cook for 2-3 minutes until pink and opaque, then drain and immediately plunge into ice water to stop cooking.
  2. Step 2: In a glass bowl, combine the cooked shrimp with pulp from 3 finger limes, 1/4 cup fresh lime juice, 1 tsp salt, and 1/2 tsp black pepper. Stir gently and refrigerate for 15 minutes to marinate.
  3. Step 3: Add 1/4 cup finely diced red onion, 1 small finely chopped red chili, 1 large diced avocado, 2 tbsp chopped cilantro, and 1 tbsp olive oil to the shrimp mixture. Toss gently to combine.
  4. Step 4: Serve chilled with crisp lettuce leaves or tortilla chips for a bright and zesty appetizer.

Equipment for this recipe

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Frequently asked questions

How long does Shrimp and Finger Lime Ceviche with Avocado and Chili take to make?

Total time is about 25 minutes (20 min prep + 5 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 Shrimp and Finger Lime Ceviche with Avocado and Chili?

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 pulp extracted finger limes from drying out.

Can I substitute ingredients in Shrimp and Finger Lime Ceviche with Avocado and Chili?

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 Shrimp and Finger Lime Ceviche with Avocado and Chili 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 Shrimp and Finger Lime Ceviche with Avocado and Chili?

Australian 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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