Southwest Shrimp Ceviche

This Southwest shrimp ceviche combines cooked shrimp, creamy avocado, cherry tomatoes, red onion and cilantro with fresh lime juice. It’s a quick shrimp ceviche with cooked shrimp that you can serve as an appetizer or a light lunch, without waiting for a long citrus marinade.

I’m always looking for quick and easy recipes that taste AMAZING—the kind you can serve to friends at a get-together and make it look like you really have your sh*t together. This is one of those recipes!

What you need for Southwest shrimp ceviche

Start with cooked, peeled shrimp that have been chilled. You’ll also need one lime, an avocado, cherry tomatoes, red onion, fresh cilantro, Mexican or salsa salad seasoning, and salt and pepper to taste. The avocado adds creaminess, while the tomatoes and lime keep everything bright and fresh. The full ingredient amounts are in the recipe card below.

How to make shrimp ceviche with cooked shrimp

Coarsely chop half of the shrimp and leave the rest whole for a mix of textures. Combine with the lime juice, chopped avocado, tomatoes, onion and cilantro. Season to taste, toss gently and serve fresh. If your shrimp are large, you can chop them into smaller, scoopable pieces.

This version uses shrimp that are already fully cooked. If you’re starting with raw shrimp, cook them first, then chill them before mixing. Lime juice adds flavor; it does not replace cooking.

Serving and make-ahead tips

Serve in small bowls as an appetizer, scoop it up with tortilla chips, or spoon it into lettuce cups for a light lunch. For a warm appetizer alongside it, try my easy queso fundido with chorizo.

This shrimp and avocado ceviche is best served fresh. If you want to get a head start, chill the cooked shrimp and prepare the vegetables separately, then cut the avocado and toss everything together close to serving. Keep it refrigerated until you’re ready to eat.

Love a cold seafood lunch? My creamy seafood salad is another favorite, with shrimp, imitation crab and a herbed dressing.

Southwest Shrimp Ceviche

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Prep Time: 5 minutes minutes

Servings: 2 servings

Ingredients

• 1/2 pound Raw Wild Caught Shrimp cooked & peeled
• 1 Lime
• 1 Avocado
• 1 cup halved or quartered Cherry Tomatoes
• 1/4 cup Red onion
• 2 tablespoons Fresh Cilantro
• Mexican or Salsa Salad Seasoning
• Sea Salt

Instructions

• Coarsely chop 1/2 of the shrimp.
• Combine chopped shrimp, whole shrimp, juice from 1 lime, 1 avocado (peeled & chopped), tomatoes, onions and cilantro.
• Season to taste with Salsa Salad Seasoning and Sea Salt/Pepper
• Enjoy!

Notes

This is best served fresh.

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