Mexican Shrimp Cocktail Recipe with Avocado

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This Mexican shrimp cocktail recipe is made with shrimp, avocado, tomato, and fresh herbs. It’s a healthy, refreshing appetizer or light meal that is low-carb, Keto-friendly, and Whole30 compliant.

Shrimp cocktail with avocado in a glass

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Ceviche vs Shrimp Cocktail

Classic ceviche, also known as seviche or cebiche, is a traditional Latin dish in which raw fish is marinated in citrus juice, essentially “cooking” it.

There is no single “traditional” recipe for ceviche. A variety of diced, raw fish can be used including halibut, snapper, cod, mahi-mahi, abalone, scallops, octopus, and even sea snail!

As the fish marinates in the citrus juice, it cures the fish protein and causes it to become opaque and firm while absorbing lots of flavors.

This is a “ceviche-style” Mexican shrimp cocktail recipe because the shrimp is pre-cooked and chopped up.

Shrimp, lime, and other ingredients for shrimp cocktail on a plate.

What’s In Mexican Shrimp Cocktail?

The local taco stand that I frequent for lunch has several types of ceviche, but I prefer the all-shrimp cocktail.

Lime juice is a key ingredient since it is the acid that “cooks” the shrimp.

Toss in avocado, cilantro, and tomatoes with the shrimp and lime juice to make a mouth-watering shrimp and avocado cocktail.

You can also add finely diced jalapeños if you like a little heat.

Dipping pita into shrimp cocktail.

How to Make Ceviche With Shrimp

While I have no problem eating fresh ceviche from the taco stand, it’s because I know that the owner drives down daily to Ensenada to pick up his seafood.

In Mexico, a ceviche Mexicano recipe is meant to be served and eaten the same day it’s caught.

Instead of a trip to Cabo, I buy raw shrimp and cook it briefly in salted water, or purchase cooked shrimp from the seafood counter.

Whether using pre-cooked shrimp from the seafood counter or defrosted, frozen shrimp, this Mexican shrimp cocktail can be made very quickly – in as little as under 30 minutes!

How Do You Serve Shrimp and Avocado Cocktail?

If you plan to serve the Mexican shrimp cocktail for a large group, put it in a glass or ceramic bowl and serve it with tortilla chips.

For a light meal or classy appetizer, try serving it in a pretty martini glass.

How To Make Mexican Shrimp Cocktail

For this Mexican ceviche recipe, start out by juicing the limes until you have 1/4th a cup of juice. Then zest the lime rinds until you have about a tablespoon of lime zest.

lime juice in a measuring cup

Add the lime juice to the shrimp.

lime juice poured on shirmp

Add cilantro, green onions, and minced chiles, if using.

Adding herbs and onions to the bowl of shrimp

Remove the seeds from the tomato by gently squeezing them.

squeezing a tomato half to remove seeds

What’s left is just the flesh of the tomatoes. Cut the tomatoes so they are finely chopped.

tomato without seeds

Add the garlic and tomatoes to the shrimp mix.

Adding the diced tomato to shrimp cocktail

Mix and season with salt and black pepper to taste.

stirring ceviche

Next, add the avocados. Cut the avocado in half, and remove the pit. Score the avocado.

Scoring an avocado to dice it

Scoop out the avocado flesh with a spoon.

scooping out an avocado

Gently toss the avocado with the ceviche. Chill for 15 or until ready to serve.

Mexican shrimp cocktail and chips
Shrimp ceviche in a glass

Mexican Shrimp Cocktail (Ceviche)

This ceviche-style shrimp cocktail uses cooked shrimp instead of raw. It is served with avocado, diced tomatoes and chiles, fresh cilantro, and lime.
5 from 1 vote
Prep Time 25 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Mexican
Servings 4
Calories 192 kcal


  • 3 limes zested, then juiced
  • 1 pound medium shrimp cooked, peeled and chopped
  • 1 cup tomato seeded and chopped
  • 1 cup avocado peeled and diced, about 1
  • 3 garlic cloves minced
  • ½ cup fresh cilantro chopped
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 small jalapeno (optional)
  • 1 green onion finely chopped


  • Finely grate rind from limes to measure 1 tablespoon. Juice limes to measure ¼ cup. Place rind and juice in a large glass or ceramic bowl. (Not aluminum)
  • Add shrimp, tomato, cilantro and garlic. Toss well to combine. Add salt and pepper and check seasoning. Season to taste. Add diced avocado and carefully mix.
  • Cover and chill for 15 minutes, stirring occasionally. Serve in martini glasses or a bowl with tortilla chips.


Serving: 1gCalories: 192kcalCarbohydrates: 8gProtein: 25gFat: 7gSaturated Fat: 1gCholesterol: 286mgSodium: 1324mgPotassium: 407mgFiber: 3gSugar: 2gVitamin A: 568IUVitamin C: 26mgCalcium: 180mgIron: 3mg
Tried this recipe?Let us know how it was!

For fans of Mexican-style dishes, here are a couple of other great recipes!

How to make a classic 3-2-1 Margarita

Margarita from 3-2-1 margarita recipe

Salsa Fresca

Salsa fresca

Cilantro Rice

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  1. Hi Cynthia! You’re right on target with this summer fresh shrimp seviche. Seattle has been crazy warm this summer, and a nice change from rain, so this delicious looking dish is perfect.

    1. Kristi, you guys have had unusual weather all year! We’re very humid here in LA, which is a bit unusual for us too! Bring on the cold dishes!

  2. I love ceviche, shrimp cocktail, campechana… any variety of a seafood cocktail. Last year we traveled to central and South American countries, and my first ceviche was in Panama. It was outstanding, and it seemed like they got even better as we traveled south. We won’t be turning off the A/C anytime soon here, but there are some cooler days in our future!

5 from 1 vote

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