Skinnytaste > Main Ingredient > Shrimp Recipes > Shrimp Ceviche and Avocado Salad

Shrimp Ceviche and Avocado Salad

This post may contain affiliate links. Read my disclosure policy.

Shrimp Ceviche and Avocado Salad – an easy, delicious, low-carb dish.

Chilled shrimp ceviche served in an avocado half over a bed of arugula – a light, refreshing salad that tastes so good, and bonus points for being low-carb, gluten-free and Paleo friendly.

I love ceviche and the countless ways you can make it. This shrimp ceviche recipe is from my friend Doreen who makes it with vinegar and adds a touch of honey to balance out the acidity. If you’re following a Whole30 diet, you can leave the honey out, it will still taste great.

Shrimp Ceviche and Avocado Salad – an easy, delicious, low-carb dish.

It’s really simple to make, and and pairs so wonderful with the creamy avocado. It’s also great to make ahead, as it tastes better the longer it marinates (perfect to pack for lunch).

Shrimp Ceviche and Avocado Salad – an easy, delicious, low-carb dish.

Pin It To Save This Recipe!

Shrimp Ceviche and Avocado Salad – now THIS is MY kind of salad! Easy, light and delicious!

Shrimp Ceviche Stuffed Avocado 

5 from 2 votes
Course: Salad
Cuisine: American
Prep: 20 minutes
Cook: 15 minutes
Refrigeration time: 2 hours
Total: 2 hours 35 minutes
Yield: 4 servings
Serving Size: 7 shrimp + 1/2 avocado


  • 28 extra large shrimp, cleaned and deveined (11 oz)
  • 1/2 red onion, sliced
  • 2 garlic cloves, crushed
  • 12 grape or cherry tomatoes, halved
  • 2 tbsp cilantro, finely chopped
  • 1 tsp kosher salt
  • 1/4 cup white wine vinegar
  • 1 tbsp olive oil
  • 1/2 jalapeno, diced fine
  • 2 tbsp clam juice
  • 1/8 tsp cumin
  • 1/8 tsp pepper
  • 1/2 tsp raw honey, omit for Whole30
  • 4 cups arugula
  • 2 medium Haas avocados, 10 oz total


  • Boil a large pot of water, add the shrimp and cook until just opaque, about 4 minutes.
  • Remove and transfer to an ice bath to prevent further cooking.
  • In a large bowl combine the onions, garlic, tomatoes, cilantro, salt, pepper, vinegar, olive oil jalapeno, clam juice, cumin, and honey; mix to combine.
  • Add the shrimp and refrigerate for at least 2 hours or as long as overnight.
  • To serve cut the avocados in half, remove the pit and skin.
  • Divide arugula in 4 dishes, top each with 1/2 avocado and top with ceviche (about 1/2 cup-7 shrimp each).

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.


Serving: 7 shrimp + 1/2 avocado, Calories: 254 kcal, Carbohydrates: 13 g, Protein: 18 g, Fat: 16 g, Cholesterol: 113 mg, Sodium: 454 mg, Fiber: 6 g, Sugar: 2 g


Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:

33 comments on “Shrimp Ceviche and Avocado Salad”

  1. I do think I just found my most favorite recipe of yours. This was amazing. I was literally drinking the juice. I had 2 helpings because I wanted more!! Bring this out of the archives and put it in your meal plan Gin!!!
    So delicious <3

  2. Made as directed and love it!! Never knew if I was making it correctly until I had a chance to order at a restaurant. Taste exactly the same.

  3. This recipe is PHENOMENAL! The mix of flavors is fantastic. I was actually saying “OH MY GOD” after every bite. And all of the avocado??!! I never get to each that much since it’s so high in points, so what a treat. If you double the serving size, this is definitely good enough to serve as a first course for a summer dinner party.
    One thing I did differently the second time around though is instead of just boiling the shrimp, I tossed it with salt, garlic, red pepper flakes and baked it in the over (400 degrees for 7-8 minutes). With the boiling method, I found the shrimp to be very bland and actually took away from the salad. But after seasoning and baking the shrimp, the entire experience was delectable. It’s definitely going on the summer rotation (approved by my 15-year old boy!).

  4. I just made this already delicious even before letting it marinade didn’t have clam juice so I did use lime juice and a little bit of lime zest and also left out the honey I have had   ceviche both with raw and cooked shrimp and personally I prefer it cooked even if it isn’t the authentic way.

  5. I just cut an avocado in half & twist, this leaves the pit stays on one side. Then cover the unused half (with the pit) tightly with plastic wrap. (I feel like I read this recommendation from Gina somewhere.) Either way, that's what I do and it works to keep the avocado fresh for a day or two. If it turns grey/brown, just thinly slice the top layer off. It will be fresh underneath.

  6. I made this two weeks ago as soon as you posted Gina, and it was WONDERFUL! I did make 1 modifications, instead of clam juice, I just used the juice of 1 lime, just because I didn't want to make a special purchase. I also recommend letting this sit overnight to 24 hours so the onions get really soft. Thank you!

  7. Avatar photo
    Fran Woodrooffe

    I made this for dinner last night…..we just loved it….fresh pretty delicious. healthy too ..I will definitely put this in my make again file…
    thank you for your wonderful recipes ..

  8. Avatar photo
    Sharron Lehman

    I was wondering if the vinegar could be replaced with fresh lime juice for a more traditional "ceviché" flavor… Also there's no way I can find clam juice (in Paris!) so is there a replacement suggestion or can I just leave it out? Thanks!

  9. I had this at Sunset Princess, just the Cerviche and it had cucumber instead of tomato which I prefer, But the addition of Arugula and avocado make this a whole lot better.

  10. This looks lovely! And three of my favorite things: shrimp, avocado and arugula — great combination. Can't wait to make this. Thanks!

  11. no offense, but this is not ceviche.. ceviche is typically made from fresh raw fish cured in citrus juices, such as lemon or lime. This is made with already cooked shrimp and vinegar.. Super confused

    1. Avatar photo
      Kay atGoalofLosing

      Busting out the Wikipedia definition of ceviche? LOL. There are many different ways to make ceviche. Can't wait to try this one! 🙂

    2. That certainly isn't a Wikipedia definition of ceviche. Citrus juice and raw fish is the most commonly known one, and the one that seems to be most popular on all of the cooking shows. No need to be snarky. Anonymous just learned something new. That's all.

    3. Avatar photo
      NoNo Nannette

      I think I'll stay with Gina recipe a definition from the web
      Examples from the Web for ceviche
      Contemporary Examples
      From ceviche marinade to pickled sheep eyeballs to ground rhino horns, here are the craziest hangover cures from around the globe. Lol :~) =^..^=

    4. I agree with Anonymous. I Love Ceviche, enjoy the simple freshness of it. Also saying, no offense, this looks like a lovely dish, but I think calling it ceviche leads one to think that it is made that way. The word, as much as the picture, is what caused me to want to look at the entire recipe. So I can understand the confusion, but the blog author must list it as they see fit.

    5. Call it what you want but it looks delish and I will definitly try doing this. There are many ways of doing Ceviche.

    6. Avatar photo
      Skinnytaste Gina

      Yes, as I mention above there's so many ways to make it! If you prefer a more traditional Peruvian ceviche, I have that on my blog as well which can be made with shrimp if you wish.

    7. I am astounded that some people get so hung up on a name. Some may not even know what Ceviche is, so does it really matter? This dish looks amazing and for someone who loves fish and saw the title, I was immediatey drawn to the recipe without even being affected by whether or not it was what I, or anyone else, would perceive as Ceviche ~ seems there are more important things in life to get serious about lol. Thank you, Gina for sharing your lovely and delicious recipes 🙂
      "Call it Scampi if you want, I'm making it!!"

    8. Avatar photo
      Shannon Gupta

      As others have said, I clicked this recipe because I love ceviche and so was a bit confused me when I saw the shrimp was cooked. But if you're a fan of traditional stuff you can make this dish without boiling the shrimp– just marinade it as you typically would ceviche (a hit of lemon juice and chili flakes gives it a punch!) Came out great when I did!

    1. Avatar photo
      Janet Palughi

      cut the avacado, remove pit and skin put avocado and pit in a container with some lime juice and it should keep for a day or two longer.