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Flavorful Firecracker Shrimp Ceviche with Creamy Avocado

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A fresh, fiery, and silky shrimp ceviche with a creamy avocado twist, perfect for quick and flavorful appetizers or light meals.

Ingredients

Scale
  • 1 pound (450g) raw shrimp, peeled and deveined
  • 1 cup (240ml) fresh lime juice
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 large ripe avocado, diced into bite-sized cubes
  • 1 teaspoon red chili flakes (adjust to taste)
  • 2 cloves garlic, minced
  • ¼ cup fresh cilantro, chopped
  • ½ cup cherry tomatoes, halved (optional)
  • ¼ cup red onion, finely diced
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon smoked paprika (optional)

Instructions

  1. Rinse 1 pound (450g) of raw shrimp, peel and devein if needed. Cut into bite-sized pieces if large. Pat dry with paper towels to remove excess moisture. (Approx. 10 minutes)
  2. Place shrimp in a mixing bowl. Pour 1 cup (240ml) fresh lime juice and 2 tablespoons (30ml) fresh lemon juice over them. Add a pinch of salt and black pepper. Stir gently to coat. Cover and refrigerate for 15-20 minutes until shrimp turn opaque and ‘cook’ in the citrus. Do not marinate longer than 30 minutes to avoid rubbery texture.
  3. In a small saucepan, warm 2 tablespoons olive oil over low heat. Add 1 teaspoon red chili flakes and 2 cloves minced garlic. Stir gently for 2 minutes until fragrant but not burnt. Remove from heat and let cool slightly.
  4. While shrimp marinates, dice one large ripe avocado into cubes, finely chop ¼ cup red onion, halve ½ cup cherry tomatoes, and roughly chop ¼ cup fresh cilantro.
  5. Drain shrimp lightly if there’s excess juice (leave some for flavor). Add diced avocado, onion, tomatoes, and cilantro to the shrimp. Pour warm chili oil over the mixture and gently toss to combine. Taste and adjust salt, pepper, or chili flakes if desired.
  6. Serve immediately in bowls or glasses. Garnish with extra cilantro if desired. Best enjoyed fresh but can rest up to 30 minutes at room temperature to let flavors meld.

Notes

Do not over-marinate shrimp to avoid rubbery texture. Use low heat when making chili oil to prevent burning garlic. Adjust chili flakes to taste. Use pre-cooked shrimp for a quicker version by tossing with lime juice and chili oil. Store leftovers in the fridge up to 24 hours; add fresh lime juice before serving to refresh avocado.

Nutrition

Keywords: shrimp ceviche, firecracker shrimp, creamy avocado, quick ceviche, spicy shrimp appetizer, fresh seafood dish, easy ceviche recipe

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