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Avocado Shrimp Ceviche-Estillo Sarita

Rated as 4.57 out of 5 Stars

"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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1 h 30 m servings 352
Original recipe yields 4 servings


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  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.


  • Cook's Note:
  • You can save a couple of whole shrimps to dangle on the edge of the tumbler for a special presentation. The lime and the cilantro are the key, and of course fresh shrimp.

Nutrition Facts

Per Serving: 352 calories; 10.9 24.3 40.5 346 691 Full nutrition

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  1. 265 Ratings

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Most helpful positive review

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 f...

Most helpful critical review

The taste of this is 5 star, but I am only giving it 3 becuase something is off in the says that your shrimp should "cook" in 5 minutes. Mine took pretty much ALL day. Luckily I st...

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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 f...

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 jui...

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 fri...

This is AWESOME! I doubled the batch for a family party and it was gone before I turned around. I let the shrimp cook in the lime overnight, added the other ingredients in the morning and serv...

My husband said this was the BEST ceviche he's ever eaten. The only thing I did different was add about 4 tablespoons of chopped jalapeno since we prefer food extra spicy.

I made this recipe to go along with my favorite Spanish Alborino for a recent wine tasting party. I halved the recipe and followed the ingredients exactly and it was plenty for a group of 8 peop...

Superb. I used half lemon juice, half lime and quartered jumbo tiger shrimp. I let it sit for 15+ mins while cutting up the vegetables. I added 2 chopped jalapenos and cocktail sauce the the ket...

This was very good. I added 2 cloves minced garlic with the tomatoes, onion and cilantro. I also marinated the shrimp mixture overnight and drained off the excess liquid before step 2. Next time...

I made this with mostly small cocktail shrimp, with four big guys on top. I also used my own hot sauce ('Bob's Habanero Hot Sauce - Liquid Fire' from this site). I served it in a martini glass, ...