Avocado Shrimp Ceviche-Estillo Sarita

150 Reviews 13 Pics
  • Prep

    1 h 30 m
  • Ready In

    1 h 30 m
cafe luna Antigua
Recipe by  cafe luna Antigua

“A tried and true ceviche recipe to be enjoyed for a Sunday brunch in our cafe. It is believed by most Latinos that the best time to eat ceviche is on a sunny day. Rainy days cause stomach cramps and nightmares. Of course most Latinos (especially my wife) can make a good ceviche blindfolded on any day rain or shine, in my opinion. Excellent for an appetizer in smaller portions or as a meal itself. Personally I enjoy this with an ice cold beer on the side.”

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Adjust Servings

Original recipe yields 4 servings



  1. Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
  2. Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.
  3. Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.

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Reviews (150)

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This is pretty much exactly how I make ceviche, except I add fresh minced garlic and I eat it with homemade tortilla chips instead of saltines. I usually marinate the raw shrimp in lime juice for about 30 minutes, add the remaining ingredients, and then let it sit another 30 minutes or so. I don't understand the reviews saying the shrimp never gets "cooked"-- maybe you need to add little more fresh lime juice? I think I use about 3/4 cup for only 1 lb of shrimp.



This recipe is very good. BUT the shrimp to not cook in the lime juice in the amount of time specified in the recipe. The lime juice will cook the shrimp but you need to leave them in your fridge overnight. The recipe turns out great but don't get caught with uncooked seafood!



This is great with a little tweaking. Instead of the ketchup use coctail sauce. Add three times as much hot sauce,worshtishire, salt and pepper to your liking. To cut down on time add lime juice to already cooked shrimp each chopped in half. The lime juice is great for taste but I agree it didnt cook the raw shrimp well. Just use cooked shrimp. I double the cilantro as well for added flavor and please don't eat these with saltines!!!! Buy a big bag of lime flavored tortilla chips and serve in chilled martini glasses with chips stuck in the ceviche. Classic and tastey.

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Amount Per Serving (4 total)

  • Calories
  • 352 cal
  • 18%
  • Fat
  • 10.9 g
  • 17%
  • Carbs
  • 24.3 g
  • 8%
  • Protein
  • 40.5 g
  • 81%
  • Cholesterol
  • 346 mg
  • 115%
  • Sodium
  • 749 mg
  • 30%

Based on a 2,000 calorie diet



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Spicy Shrimp Skewers


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