Easy Shrimp Ceviche with Bright Citrus and Creamy Avocado

Make shrimp ceviche ahead of time to serve at parties, either in individual servings with tortilla chips or in salads or small cups. This ceviche recipe includes cooked shrimp and lemon and lime juice with other ingredients such as cilantro, red onion, tomato, and avocado to create a creamy taste.

The ingredients are cooked shrimp, lime and lemon juice, cilantro, red onion, Roma tomatoes, and avocado. Lime and lemon juices are ingredients in this recipe. Fresh-squeezed juices are preferred, but bottled juices can be substituted, according to the recipe. Roma tomatoes are firm and preferred. Avocado adds creaminess. All ingredients are best prepared in advance to serve easily.

Ceviche made with shrimp is traditionally seasoned with citrus juices and served with cilantro, tomatoes, and onions. Common problems with ceviche dishes made with shrimp include added liquid from partially frozen shrimp. Tips for serving high-quality ceviche include preparing it a few hours before service, rather than far in advance.

Serve ceviche with tortilla chips or plantain chips and other fresh green salads as a complete meal or in small cups as a first-course item. Keep leftover ceviche refrigerated, covered, for up to 1 day. Do not freeze ceviche. Freezing changes the texture of shrimp and other vegetables.