I made a Shrimp Salsa with avocado, jalapeño, cilantro and so much lime it tastes like Mexican shrimp ceviche, and I’m not kidding, you’ll want to keep scrolling.

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I’m obsessed with this Mexican Shrimp Salsa because it tastes like summer dumped into a bowl. I love the way plump shrimp and creamy avocados play together, one bright and one silky.

But what gets me every time is the contrast of textures and that clean, acidic punch that wakes up your face. I eat it straight with chips or spoon it over nothing and call it dinner.

It’s light, loud, and exactly the kind of Mexican Food Recipes Shrimp riff I want on repeat. No shame.

I crave it daily. No lie seriously.

Ingredients

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Shrimp: gives protein and a tender, briny bite you’ll actually look forward to.
Avocados: creamy richness that softens everything, makes it feel indulgent.
Tomatoes: bright juiciness and a touch of sweetness, keeps it fresh.
Cucumber: cool crunch that lightens the whole thing, very refreshing.
Red onion: sharp snap and color, wakes up every other ingredient.
Jalapeno: adds a cheeky heat, leave seeds if you like it fiery.
Cilantro: herbal lift that smells like summer, split opinions welcome.
Fresh lime juice: zesty tang that ties flavors together, keeps it lively.
Lime zest: extra citrus punch, basically a tiny flavor booster.
Garlic: subtle savory depth, optional but it’s honestly kind of nice.
Olive oil: silky finish and slight fruitiness, makes it feel rounded.
Kosher salt: brings everything into focus, don’t skip it entirely.
Black pepper: gentle heat and earthiness, keeps things grounded.
Tortilla chips: crunchy scoops that make this party-ready and fun.

Ingredient Quantities

1 lb shrimp, cooked, peeled and roughly chopped (tails removed)

2 ripe avocados, diced

2 medium tomatoes, seeded and diced

1 medium cucumber, peeled, seeded and diced

1/2 small red onion, finely chopped

1 small jalapeno, seeded and minced (leave seeds if you like heat)

1/2 cup fresh cilantro, chopped

1/3 to 1/2 cup fresh lime juice (about 4 to 6 limes), plus 1 tsp lime zest if you got it

1 clove garlic, minced (optional but nice)

1 to 2 tablespoons extra virgin olive oil (optional)

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

tortilla chips or tostadas for serving (optional)

How to Make this

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1. Pat the cooked shrimp dry with paper towels, then roughly chop into bite sized pieces and place in a medium bowl.

2. Add the diced avocados, tomatoes, cucumber, and finely chopped red onion to the shrimp, gentle toss so the avocado doesn’t get mashed.

3. Stir in the minced jalapeno, chopped cilantro, and the minced garlic if you are using it.

4. Pour in 1/3 cup fresh lime juice, add 1 teaspoon lime zest if you have it, then drizzle 1 tablespoon extra virgin olive oil if you want a silkier finish.

5. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, then gently fold everything together and taste.

6. If it needs more acid or brightness add up to another 2 tablespoons lime juice, adjust salt and pepper to your liking.

7. Let the salsa sit 5 to 10 minutes at room temperature so the flavors marry; if you need to hold it longer cover and chill, but bring it back to room temp for 10 minutes before serving.

8. Serve with tortilla chips or on tostadas, or scoop onto lettuce leaves for a lighter bite.

9. Tip: to keep avocado from browning faster squeeze a little extra lime over any exposed pieces and avoid over mixing. Also if you want more heat keep some jalapeno seeds.

10. Hack: if you only have raw shrimp cook them quickly in boiling salted water 2 to 3 minutes until pink, then plunge into ice water to stop cooking before chopping and using.

Equipment Needed

1. Cutting board
2. Chef’s knife (sharp)
3. Medium mixing bowl
4. Small bowl or ramekin for lime juice and zest
5. Measuring spoons and 1/3 cup measure
6. Citrus reamer or juicer
7. Flexible spatula or wooden spoon for gentle folding
8. Paper towels (for drying shrimp)

FAQ

Q: Can I use raw shrimp for this Mexican ceviche style salsa?

A: No, this version calls for cooked shrimp. The lime juice here brightens the flavors but won’t fully cook raw shrimp like a true ceviche would. If you want raw shrimp ceviche, use very fresh shrimp and let it marinate in plenty of lime juice for at least 30 to 60 minutes, but for simplicity and food safety I recommend using pre cooked shrimp.

Q: How do I keep the avocado from turning brown?

A: Use ripe but firm avocados and toss them gently with the lime juice right after dicing. The acid helps slow browning. If you’re not serving right away, press a piece of plastic wrap directly onto the surface and chill, but best is to mix and serve within a couple hours.

Q: How spicy will this be and how can I adjust the heat?

A: Heat depends on the jalapeno and whether you keep the seeds. Remove seeds and membranes for mild heat, keep some for medium, or leave them all in for a kick. You can also add a pinch of cayenne or chopped serrano if you want it hotter, or add extra avocado to mellow things out.

Q: Can I make this ahead of time?

A: You can chop most ingredients ahead but don’t add avocado until 15 to 30 minutes before serving so it stays fresh. If you mix everything and refrigerate, flavors will meld but avocados will brown and tomatoes can get watery. Prep ahead, then assemble last minute for best texture.

Q: What can I serve this with if I don’t have tortilla chips or tostadas?

A: Try it on butter lettuce leaves for a light taco feel, on toasted baguette slices, with crackers, as a topping for grilled fish or chicken, or spooned into halved cucumbers for a low carb option.

Q: Any good swaps or pantry hacks?

A: If you don’t have fresh lime, a squeeze of bottled lime or lemon will work in a pinch but flavor won’t be as bright. No cilantro? Use parsley plus a little extra lime. Short on time: buy pre cooked shrimp cocktail shrimp, thaw and chop. Want more body: add a few tablespoons of finely diced mango or corn for sweetness and crunch.

Fresh Avocado Shrimp Salsa {Mexican Ceviche) Recipe Substitutions and Variations

Shrimp
- Cooked crab meat — sweet, flaky, works great if you want shellfish without shrimp
- Canned tuna or salmon — drain well, breaks up nicely and is pantry friendly
- Cooked diced chicken breast — for a non seafood version that still packs protein
Avocado
- Ripe mango — similar creaminess and a nice sweet contrast to the lime
- Hass avocado mayo or plain Greek yogurt — if you cant find ripe avos, either adds creaminess
- Chopped jicama — for crunch and mild flavor when you want less richness
Lime juice
- Fresh lemon juice — same acidity, slightly different brightness
- White wine vinegar or apple cider vinegar diluted with a bit of water — 1 part vinegar to 1 part water
- Store bought lime juice — not ideal but works in a pinch
Cilantro
- Fresh parsley — similar color and freshness without the cilantro taste
- Fresh basil — gives a sweet, aromatic twist if you like basil
- Chopped green onion or chives — adds oniony brightness if herbs arent available

Pro Tips

1. Dry the shrimp really well before chopping, or the whole mix gets watery and limp. I sometimes pat them twice, nobody wants soggy avocado.

2. Hold back half the lime and add it at the end if the avocados start to brown. Fresh lime up front is fine but a last splash keeps things bright and fresh.

3. If you want more texture toss in the cucumber last and don’t overmix. Avocado gets mashed way too easy so fold gently with a big spoon.

4. If you like it spicier, mince the jalapeno early and taste a tiny bit first, cause some are way hotter than others. You can always add seeds or more later, but you cant take heat out.

Fresh Avocado Shrimp Salsa {Mexican Ceviche) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I made a Shrimp Salsa with avocado, jalapeño, cilantro and so much lime it tastes like Mexican shrimp ceviche, and I'm not kidding, you'll want to keep scrolling.

Servings

servings

Calories

316

kcal

Equipment: 1. Cutting board
2. Chef’s knife (sharp)
3. Medium mixing bowl
4. Small bowl or ramekin for lime juice and zest
5. Measuring spoons and 1/3 cup measure
6. Citrus reamer or juicer
7. Flexible spatula or wooden spoon for gentle folding
8. Paper towels (for drying shrimp)

Ingredients

1 lb shrimp, cooked, peeled and roughly chopped (tails removed)
2 ripe avocados, diced
2 medium tomatoes, seeded and diced
1 medium cucumber, peeled, seeded and diced
1/2 small red onion, finely chopped
1 small jalapeno, seeded and minced (leave seeds if you like heat)
1/2 cup fresh cilantro, chopped
1/3 to 1/2 cup fresh lime juice (about 4 to 6 limes), plus 1 tsp lime zest if you got it
1 clove garlic, minced (optional but nice)
1 to 2 tablespoons extra virgin olive oil (optional)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
tortilla chips or tostadas for serving (optional)

Directions

Pat the cooked shrimp dry with paper towels, then roughly chop into bite sized pieces and place in a medium bowl.
Add the diced avocados, tomatoes, cucumber, and finely chopped red onion to the shrimp, gentle toss so the avocado doesn't get mashed.
Stir in the minced jalapeno, chopped cilantro, and the minced garlic if you are using it.
Pour in 1/3 cup fresh lime juice, add 1 teaspoon lime zest if you have it, then drizzle 1 tablespoon extra virgin olive oil if you want a silkier finish.
Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, then gently fold everything together and taste.
If it needs more acid or brightness add up to another 2 tablespoons lime juice, adjust salt and pepper to your liking.
Let the salsa sit 5 to 10 minutes at room temperature so the flavors marry; if you need to hold it longer cover and chill, but bring it back to room temp for 10 minutes before serving.
Serve with tortilla chips or on tostadas, or scoop onto lettuce leaves for a lighter bite.
Tip: to keep avocado from browning faster squeeze a little extra lime over any exposed pieces and avoid over mixing. Also if you want more heat keep some jalapeno seeds.
Hack: if you only have raw shrimp cook them quickly in boiling salted water 2 to 3 minutes until pink, then plunge into ice water to stop cooking before chopping and using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.