I love ceviche because it’s versatile and quick to make. This version comes from a friend who uses white wine vinegar and a touch of honey to balance the acidity. If you’re following Whole30, simply omit the honey; the dish remains flavorful and satisfying. The ceviche tastes even better after it marinates, so it’s perfect for making ahead and packing for lunch.
This recipe pairs tender shrimp marinated in a bright, slightly tangy dressing with creamy Haas avocado and peppery arugula. It’s simple to prepare, full of fresh ingredients, and beautifully balanced in texture and flavor. Serve it for warm-weather lunches, light dinners, or as an elegant appetizer when entertaining.
Shrimp Ceviche Stuffed Avocado
Rating: 5 from 2 votes
Yield: 4 servings
Serving size: 7 shrimp + 1/2 avocado
Prep: 20 mins • Cook: 15 mins • Refrigerate: 2 hrs (or overnight) • Total: 2 hrs 35 mins
Ingredients
- 28 extra large shrimp, cleaned and deveined (about 11 oz)
- 1/2 red onion, thinly sliced
- 2 garlic cloves, crushed
- 12 grape or cherry tomatoes, halved
- 2 tbsp cilantro, finely chopped
- 1 tsp kosher salt
- 1/4 cup white wine vinegar
- 1 tbsp olive oil
- 1/2 jalapeño, finely diced (adjust to taste)
- 2 tbsp clam juice
- 1/8 tsp ground cumin
- 1/8 tsp black pepper
- 1/2 tsp raw honey (optional — omit for Whole30)
- 4 cups arugula
- 2 medium Haas avocados (about 10 oz total)
Instructions
- Bring a large pot of water to a rolling boil. Add the shrimp and cook just until they turn opaque, about 3–4 minutes for extra large shrimp. Avoid overcooking so the shrimp stay tender.
- Remove the shrimp with a slotted spoon and immediately transfer them to an ice bath to stop the cooking. Once cooled, drain and roughly chop the shrimp if desired (bite‑sized pieces work well).
- In a large mixing bowl, combine the sliced red onion, crushed garlic, halved tomatoes, chopped cilantro, kosher salt and pepper. Add the white wine vinegar, olive oil, diced jalapeño, clam juice, ground cumin and honey (if using). Stir until everything is evenly coated.
- Add the cooled shrimp to the bowl, toss gently to combine, then cover and refrigerate. Allow the ceviche to marinate at least 2 hours so the flavors meld; it can also marinate overnight for a more developed taste.
- When ready to serve, halve the avocados, remove the pits and peel if you prefer, or serve the avocado halves with the skin as a natural bowl.
- Divide the arugula across four plates. Place one avocado half on each plate and spoon about 1/2 cup of the shrimp ceviche (approximately 7 shrimp) into each avocado half. Serve chilled.
Tips and variations
- If you prefer a spicier ceviche, leave the jalapeño seeds in or add extra diced jalapeño. For a milder version, remove the seeds or substitute with a milder pepper.
- Clam juice adds a subtle seafood depth; if you don’t have it, substitute a splash of fish stock or a little extra citrus juice (lemon or lime).
- To keep the recipe Whole30 compliant, omit the honey. The acidity from the vinegar and the clam juice will still give bright, balanced flavor.
- This ceviche works as a dip with sliced cucumbers or endive leaves if you want to skip the avocado. It’s also a nice topping for a simple grain bowl when served over quinoa or brown rice.
- Make ahead: the ceviche will keep in the fridge for 48 hours; however, the avocado is best added just before serving to avoid browning.
Nutrition (per serving)
Serving: 7 shrimp + 1/2 avocado — Calories: 254 kcal • Carbs: 13 g • Protein: 18 g • Fat: 16 g • Fiber: 6 g • Cholesterol: 113 mg • Sodium: 454 mg • Sugar: 2 g
About this recipe
This Shrimp Ceviche Stuffed Avocado recipe is an excellent choice when you want a light, protein‑rich meal that’s packed with fresh flavor. It’s ideal for warm days, for entertaining, or any time you want a bright, quick salad that feels special. The combination of citrus‑forward marinade, crisp vegetables and creamy avocado creates a satisfying contrast in every bite.
Try serving it alongside other small plates like grilled vegetables or a simple green salad for a complete, balanced meal. If you made this recipe, consider jotting a note about any tweaks you tried so you can recreate the perfect version next time.
