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.
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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.
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.
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.
Add the lime juice to the shrimp.
Add cilantro, green onions, and minced chiles, if using.
Remove the seeds from the tomato by gently squeezing them.
What’s left is just the flesh of the tomatoes. Cut the tomatoes so they are finely chopped.
Add the garlic and tomatoes to the shrimp mix.
Mix and season with salt and black pepper to taste.
Next, add the avocados. Cut the avocado in half, and remove the pit. Score the avocado.
Scoop out the avocado flesh with a spoon.
Gently toss the avocado with the ceviche. Chill for 15 or until ready to serve.
For fans of Mexican-style dishes, here are a couple of other great recipes!
How to make a classic 3-2-1 Margarita
Mexican Shrimp Cocktail (Ceviche)
Ingredients
- 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
Instructions
- 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.
What a pretty, light meal for a hot summer’s day.
I’d love for you to share this recipe (and any of your other favorite avocado recipes) in the avocado link-up/giveaway that I’m hosting with Kristen of Dine & Dish right now.http://bit.ly/NKF4rk
i would love to! thanks!
This looks wonderful. Thank you so much for sharing on Seafood Frenzy Friday. Enjoy your week! http://carriesexperimentalkitchen.blogspot.com/2013/08/seafood-frenzy-friday-57.html
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.
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!
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!
This is a Friday night staple and an appetizer when we have company for dinner. Love it and so easy to make!
How long does it last for in the refrigerator?
Thanks!
Hi Deb,
I’d say it’s best to eat the day you make it or the next day. Not just because it’s seafood, but you know how avocado gets a bit mushy after a day.
I will be making this for the kids when we see them next week. A cool easy bite to eat while healing from their first child! My first grandbaby!
I love how easy this is and fresh it tastes
Purse
Aww! Congratulations! Entered.