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Citrus Rock Shrimp and California Avocado Ceviche

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Nutritional Highlights (Per serving) See Full
280 Calories
13 g Fat
4 g Fiber
546 mg Sodium
18 g Carbs
Citrus Rock Shrimp and California Avocado Ceviche


This delicious ceviche features a trio of citrus flavors – grapefruit, orange and lime – that pair perfectly with California Avocados and fresh shrimp.


Serves: 8

4 cups rock shrimp, shelled
2 tsp. minced habanero pepper, stem, seed and membrane removed
1 cup pink grapefruit segments, skin and seeds removed
1 cup orange segments, skin and seeds removed
1/4 cup lime segments, skin removed
4 Tbsp. balsamic vinegar (hibiscus vinegar, if available)
1/2 Tbsp. natural sea salt
4 ripe, Fresh California Avocados, seeded, peeled and cut in 1/2-inch chunks
1/4 cup cilantro leaves
4 Tbsp. crushed dried bananas

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. In a mixing bowl, mix together rock shrimp, habanero, grapefruit, orange and lime segments, hibiscus vinegar and sea salt. Let marinate for two hours. 
  2. Once shrimp has marinated for two hours, add avocado and cilantro leaves. 
  3. Serve in a chilled martini glass or clear glass bowl. Garnish with dried banana and serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2012, Kent Rathbun

Nutrition information per serving

Calories 280
Total Fat 13 g (Sat 2.5 g, Trans 0 g, Poly 1.5 g, Mono 8 g)
Cholesterol 140 mg
Sodium 546 mg
Potassium 470 mg
Total Carbohydrates 18 g
Dietary Fiber 4 g
Total Sugar 7 g
Protein 24 g

Vitamin A 502 IU; Vitamin C 33 mg; Calcium 23 mg; Iron 1 mg; Vitamin D 0 IU; Folate 82 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Total Fat 20%; Vitamin A 10%; Vitamin C 60%; Calcium 2%; Iron 6%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Recipe created by chef Kent Rathbun for the California Avocado Commission.


(1 Ratings)