By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 4
117 cal · 20 min
Shrimp with Avocado Ceviche
Recipe GLPRb03cb194614167
A refreshing and light seafood dish combining tender cooked bay shrimp with creamy avocado, bright lime juice, and zesty pico de gallo, finished with fresh cilantro. This quick and easy preparation is perfect as a starter or light main course.
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Ingredients
1/2 pound cooked bay shrimp
1 lime, freshly juiced
1/2 cup store-bought pico de gallo
2 tablespoons fresh cilantro, finely chopped
1 ripe avocado, diced
Salt and black pepper to taste
Directions
In a medium mixing bowl, combine the cooked shrimp, fresh lime juice, pico de gallo, and cilantro. Stir gently to combine all ingredients evenly.
Allow the mixture to rest at room temperature for 5 to 10 minutes so the flavors can meld together.
Add the diced avocado to the bowl and gently toss to combine, being careful not to break up the avocado pieces.
Season the ceviche to taste with salt and black pepper, stirring gently.
Divide among serving bowls and serve immediately while the avocado is still firm and the flavors are bright.
Comments
This is a solid weeknight dish for the Charlotte coast with no ingredient obstacles—all items are standard at Harris Teeter, Food Lion, Kroger, or Publix, and wild shrimp is local and often priced competitively. The stated time is honest if you buy pre-cooked shrimp (usually $9–12 per pound for 1.5 pounds here), though raw shrimp would add 10 minutes and drop the cost by a third. Cost per serving lands around $4–5 if cooked, closer to $2.50 if raw, driven by the shrimp itself. The real limitation is that ceviche is a same-night dish—it doesn't reheat well and sits better served within 2–3 hours of assembly, so it's not friendly to make-ahead meal planning.
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