Shrimp and Avocado Ceviche Cups

  • Author: Michelle @ Blackberry Babe
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30
  • Yield: 12


  • 1 pound medium raw shrimp, peeled, deveined, tail removed
  • 1;25 cup freshly squeezed lime juice
  • 1 cup seeded and finely chopped tomato (about 1 large roma tomato)
  • 1 cup diced avocado
  • 1/2 cup chopped fresh cilantro (about two handfuls)
  • 1/2 cup finely chopped red onion (about half of a medium sized onion)
  • 1 jalapeno pepper, deveined, seeded and minced
  • salt and pepper, for seasoning to taste
  • 3 burrito sized tortillas (I like flour, but corn would work too)


  1. Preheat oven to 350 degrees.
  2. Place 3/4 cup of the lime juice and raw shrimp in a medium sized bowl. Stir, and let sit for exactly 15 minutes, no more, no less. The lime juice will cook the shrimp. If the shrimp is not completely covered, add a bit more lime juice.
  3. While the shrimp is cooking, combine the tomato, avocado, cilantro, red onion, jalapeno pepper and the remainder of the lime juice in a separate bowl. Toss to combine with the shrimp, and serve

For the cups

  1. Divide the tortillas in fourths. Place in ungreased muffin tins. Bake at 350 degrees for 15 minutes, until tortillas are crispy and retain their curved shape.
  2. Serve


  • *Use gluten free corn tortillas to make this dish gluten free! You may prefer corn tortillas, although I think flour tortillas perform better in the oven.


  • Serving Size: 4