Shrimp cocktail is a classic, but when I want something a little more special I reach for this zesty lime shrimp ceviche-style cocktail. Bright lime, fresh cilantro, crisp cucumber and creamy avocado make it a refreshing starter or elegant holiday appetizer.
I enjoy shrimp any time of year, and this shrimp ceviche cocktail is one of my favorites for gatherings. It’s light, colorful and easy to prepare ahead. Tossed with diced avocado, crisp cucumber, tomato, chopped cilantro and fresh lime juice, a touch of serrano pepper adds a subtle heat. I like to serve it in martini glasses over shredded lettuce for a pretty presentation.
You can make the salad base a few hours in advance, but add the avocado just before serving to keep it from browning. For food safety, this version uses cooked shrimp. Although citrus juice will change the texture of raw seafood, it does not reliably kill bacteria on shellfish, so cooked shrimp is the safer choice unless you have access to very fresh shrimp from a reputable source.
Shrimp Ceviche Cocktail
Summary: Shrimp cocktail is fine, but when you want something special, this zesty lime ceviche-style shrimp cocktail delivers bright, fresh flavors that are perfect for entertaining.
Yield: 9 servings
Serving size: 1/2 cup salad + 1/4 cup lettuce
Prep: 20 mins | Cook: 0 mins | Total: 20 mins
Calories: 100 per serving
Ingredients
- 1/4 cup chopped red onion
- 2 small limes, juiced
- 1 tsp olive oil
- 1 lb large cooked, peeled shrimp
- 1 medium Hass avocado, diced into chunks (add just before serving)
- 1 medium tomato, diced
- 1 cup diced English cucumber, unpeeled
- 1 serrano pepper, seeds removed and minced (optional for heat)
- 2 tbsp chopped cilantro, plus extra for garnish
- Salt and fresh black pepper, to taste
- 1 lime, cut into wedges for serving
- 2 1/4 cups shredded iceberg lettuce (for lining glasses)
Instructions
- Combine the chopped red onion, lime juice, olive oil and a pinch of salt and pepper in a small bowl. Let the mixture sit at least 5 minutes to mellow the onion’s sharpness.
- In a large bowl, add the cooked shrimp, diced tomato, cucumber, and minced serrano pepper (if using).
- Pour the lime-onion dressing over the shrimp mixture, add the chopped cilantro, and gently toss to combine.
- Taste and adjust seasoning with salt and black pepper as needed.
- If making ahead, refrigerate the shrimp salad. Dice and add the avocado right before serving so it stays bright.
- To serve: fill nine martini glasses (or any small serving dishes) with shredded lettuce. Spoon about 1/2 cup of the shrimp salad into each glass.
- Garnish each serving with a sprig of cilantro and a lime wedge. Serve immediately.
Notes
Makes about 4 1/2 cups total. This salad is best eaten the same day it’s assembled; avocado will brown if left too long. If you prefer more or less heat, adjust the serrano pepper amount or substitute jalapeño.
Tips and Variations
- For a fruitier twist, add diced mango or pineapple for sweetness and color contrast.
- Swap cilantro for chopped parsley or basil if you’re not a cilantro fan.
- Use cooked lobster or scallops in place of shrimp for a different flavor profile.
- If you have extremely fresh shrimp from a trusted source and want a traditional ceviche texture, you can use raw shrimp that’s properly cured in citrus; however, be aware that curing does not reliably eliminate bacteria on shellfish, so cooked shrimp is the safer option for most home cooks.
- Serve with tortilla chips, toasted baguette slices, or cucumber rounds for a low-carb option.
Storage
Store any leftover shrimp salad in an airtight container in the refrigerator for up to 24 hours. Keep avocado separate and add it only when ready to serve to prevent discoloration. Do not freeze.
Nutrition (per serving)
Calories: 100 kcal; Carbohydrates: 5 g; Protein: 11 g; Fat: 4 g; Fiber: 2 g; Sugar: 1 g; Cholesterol: 98 mg; Sodium: 135 mg; Saturated Fat: 0.5 g.
Serving Suggestions
This shrimp ceviche cocktail makes an elegant first course for dinner parties, holiday meals, or summer gatherings. Presenting it in individual glasses makes it easy for guests to enjoy while keeping portions controlled. Pair with a crisp white wine, sparkling water with lime, or a light beer.