Dinner

Shrimp Ceviche with Lime, Avocado, and Tomato Served with Tostadas Recipe

ByHugo Harnd January 5, 2026January 5, 2026

Introduction

Ceviche is a refreshing and vibrant dish perfect for warm days or as a light appetizer. This shrimp ceviche combines fresh lime juice with crisp vegetables for a zesty, flavorful bite. It’s easy to prepare and ideal for serving with tostadas or tortilla chips.

Ingredients

1 lb medium shrimp (raw or cooked, thawed, peeled, deveined, and diced)
1 cup lime juice (from 6 limes)
1 cucumber (peeled and diced)
2 avocados
3 roma tomatoes (diced)
1 red onion (diced)
1/4 bunch cilantro (chopped)
1 jalapeno (seeded and minced)
1 cup Clamato juice (use “picante” version for spicier salsa)
16 tostadas (or tortilla chips)
Hot sauce (Tabasco or Cholula, optional)

Instructions

Step 1: Rinse the thawed shrimp under cold running water and pat dry thoroughly with paper towels to remove excess moisture. This step helps prevent a watery ceviche.
Step 2: Dice the shrimp if they are large and place them in a large non-reactive glass bowl. Squeeze 1 to 1 1/4 cups of lime juice over the shrimp, stirring to combine. Cover the bowl and marinate in the refrigerator—1 1/2 to 2 hours for raw shrimp until they are no longer translucent, or 15 minutes for cooked shrimp. Stir halfway through the marinating time.
Step 3: While the shrimp marinates, dice the cucumber, avocados, tomatoes, red onion, and mince the jalapeno. Chop the cilantro as well. Using a food chopper can speed up this process.
Step 4: When the shrimp are ready, add the chopped vegetables and cilantro to the bowl. Pour in the Clamato juice and stir everything gently to combine.
Step 5: Serve the ceviche chilled with tostadas or tortilla chips. Add hot sauce if you like an extra kick.

Tips & Variations

For a spicier ceviche, leave some seeds in the jalapeno or add extra hot sauce when serving.
If you prefer a smoother texture, mash the avocado slightly before mixing it in.
Use cooked shrimp if you’re short on time—just marinate for a shorter period to absorb the flavors.
Swap Clamato juice with tomato juice or fresh lime juice for a different base flavor.

Storage

Store any leftover ceviche in an airtight container in the refrigerator for up to 24 hours. The avocado may brown slightly but stirring before serving helps. It’s best enjoyed fresh. If refrigerated longer, the shrimp texture may become tougher. Serve cold and avoid reheating.

How to Serve

This is a close-up image of a colorful shrimp ceviche in a clear glass bowl. The mixture consists of small shrimp, diced avocado, red onion, tomatoes, cucumber, and fresh green herbs, all mixed in a light, watery citrus sauce. The ingredients are evenly chopped into small pieces, showing mostly green, red, purple, and pink colors all mixed together. A metal spoon is partially visible in the bowl, slightly submerged in the ceviche. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked shrimp for ceviche?

Yes, you can use cooked shrimp. Marinate it for about 15 minutes in lime juice just to let the flavors blend, since the shrimp is already cooked.

How do I know when the shrimp is fully “cooked” in ceviche?

Raw shrimp will turn opaque and firm as it marinates in the lime juice, usually after 1 1/2 to 2 hours. This acid “cooks” the shrimp safely and gives ceviche its distinctive texture.