Tequila-Lime Shrimp Ceviche with Avocado

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing, tangy shrimp ceviche marinated in tequila and lime juice, balanced with creamy avocado and crisp vegetables for a perfect appetizer. This mexican-inspired seafood ready in about 20 minutes pairs raw shrimp, peeled and deveined, fresh lime juice, tequila blanco for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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: 5 min Serves 4 Mexican cuisine 190 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a small pot of salted water to a boil. Add 1/2 lb raw peeled and deveined shrimp and cook for 2 minutes until just opaque. Immediately transfer shrimp to an ice bath to stop cooking, then chop into bite-sized pieces.
  2. Step 2: In a glass or ceramic bowl, combine 1/3 cup fresh lime juice and 2 tbsp tequila blanco. Add chopped shrimp and stir to coat. Cover and refrigerate for 15 minutes to marinate and 'cook' in the acid.
  3. Step 3: After marinating, add 1/4 cup finely diced red onion, 1 medium diced tomato, 1 minced small jalapeño, 3 tbsp chopped cilantro, 3/4 tsp salt, and 1/4 tsp black pepper to the shrimp mixture. Stir gently to combine.
  4. Step 4: Just before serving, fold in 1 diced ripe avocado and drizzle 1 tsp olive oil for a silky texture. Adjust seasoning with extra salt or lime juice if needed.
  5. Step 5: Serve chilled with tortilla chips or on tostadas as a fresh appetizer.

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Frequently asked questions

How long does Tequila-Lime Shrimp Ceviche with Avocado take to make?

Total time is about 20 minutes (15 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 Tequila-Lime Shrimp Ceviche with Avocado?

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 fresh lime juice from drying out.

Can I substitute ingredients in Tequila-Lime Shrimp Ceviche with Avocado?

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 Tequila-Lime Shrimp Ceviche with Avocado 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 Tequila-Lime Shrimp Ceviche with Avocado?

Mexican 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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