Fresh Avocado Shrimp Salsa

Fresh Avocado Shrimp Salsa tastes bright and light, like mexican shrimp ceviche. Flavors of cilantro, tomatoes, cucumbers, and red onions are mixed with a little spicy jalapeno and lots of juicy lime. Simply mix and dive in!

When I first tried this recipe from Taste of Home years ago, I was blown away by the flavors. It’s unbelievable such a simple list of ingredients could yield such a bright, flavorful dish. 

I literally could not stop eating it, which is why I first coined the recipe Totally Addictive Avocado Shrimp Salsa. I didn’t want to risk anyone else glancing at the ingredient list and not giving the recipe a fair shake. 

If you love the fresh flavors of shrimp ceviche, you are guaranteed to fall in love with this dish! We serve it year round as a party dip, on a bed of greens for a shrimp avocado salad, or wrapped in tortillas for weeknight tacos. 

The best part of making this easy dip is it’s as simple as chopping ingredients. Quickly cut, dump, and mix with no required cooking. It couldn’t be easier or more delicious. 

If you enjoy fresh, easy recipes made in minutes, check out Creamy Coconut Shrimp or Chickpea Avocado Salad! 

How to Make Avocado Shrimp Salsa

It really couldn’t be easier! Chop the ingredients, throw them in a bowl, and stir to combine. 

If you are making authentic mexican ceviche use chopped raw shrimp. Cover the mixed ceviche salsa and refrigerate for 30 minutes to 1 hour. Serve immediately. 

If you like to live a little less on the wild side, and make sure your seafood is cooked, use precooked or blanche the shrimp before using in the salsa. Alternatively, use grilled shrimp and chop into bite-sized pieces.

Ways To Enjoy The Recipe

We make easy shrimp ceviche so frequently because there are many ways to enjoy it!

1. Make an avocado shrimp salad by serving the ceviche on a bed of greens with black beans and cheese. For an added crunch, sprinkle tortilla chips on top.
2. Enjoy with any Mexican food you would top with salsa or pico de gallo – nachos, tacos, quesadillas, tostadas, enchiladas, or huevos rancheros.
3. Wrapped in corn tortillas for a gluten free snack, light dinner, or lunch.
4. Serve with tortilla chips for appetizer dip.

Storing Tips

Store the salsa in an airtight container and refrigerate up to 2 days. Serve the day it’s made for best results, though. Otherwise the tomatoes become waterlogged and mushy.

For that reason, it’s best to not make this dish too far in advance. Mix the ingredients together up to a few hours before eating and serve with a slotted spoon. 

Make It Spicy

Mexican ceviche recipe has a pretty mild, tolerable spice. However if you would like to make it spicier, here are some recommended suggestions.

• Increase the amount of jalapenos to two.
• Leave the seeds in the jalapenos, which adds quite a bit of kick!
• Serve with tabasco or your favorite hot sauce so guests and determine how spicy they want to make it.

Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa