Avocado Shrimp Salsa Recipe (VIDEO)

This Avocado Shrimp Salsa Recipe is a cross between a pico de gallo, guacamole and shrimp ceviche. It’s our favorite salsa recipe of all time – such a treat! We have made it at least a hundred times (NO KIDDING!!).

This Avocado Shrimp Salsa recipe similar to ceviche and loaded with avocado, cucumber, tomato and shrimp

It is like a ceviche recipe because it has plump flavorful bites of shrimp, but different since the shrimp are pre-cooked. It has avocado with the perfect amount of creaminess, crunchy cucumber, tomatoes of course and fresh lime juice which pulls it all together.

The FRESH lime juice is key so don’t skip on it. That one ingredient adds enough flavor to the entire salsa where you don’t need any extra salt. Why is this awesome?? Your veggies will stay crisp (salt tends to soften cucumbers and tomatoes). Lime juice also preserves the avocado’s color so this salsa is still just as amazing refrigerated for the next day.

I am convinced that this is the perfect shrimp salsa recipe. Watch the video recipe below to see just how easy it is!

Click here to PIN this Salsa Recipe and save it for later. 

Avocado Shrimp Salsa Recipe Ingredients:

We love everything about this shrimp salsa recipe. It is such a treat and just the perfect combination of flavors. You can’t go wrong with these fresh summer time ingredients!

Avocado Shrimp Salsa Recipe ingredients with shrimp, avocados, cucumbers, limes, cilantro, tomatoes and onion

Can I use Raw Shrimp for Ceviche Salsa?

  • Traditional Ceviche is made with raw shrimp that marinates for some time in the lime juice and the lime juice actually ‘cooks’ it from all the acidity.
  • We cooked the raw shrimp before adding it to the recipe, but we have been known to use pre-cooked shrimp to speed up the process. With pre-cooked shrimp – rinse under cold water, pat dry with paper towels then chop.
  • You can even use the small shrimp meat and skip the chopping step altogether! P.S. Click to learn how to peel and devein shrimp.

Ceviche which is a cooked shrimp ceviche recipe in a bowl with avocado, tomatoes and cucumber

Mouth. Is. Watering!! I will never stop loving this shrimp salsa! We love serving it with this hot sauce (our Amazon affiliate link) Just drizzle it into your own bowl and refill as needed.

Serve shrimp salsa ceviche recipe with tortilla chips and hot sauce

Our Best Salsa Recipes:

These are some of our all-time favorite salsas (the ones we make again and again!)

Watch How to Make Avocado Shrimp Salsa Recipe:

See Natasha make this Shrimp Ceviche Recipe. It is easy and addictively delicious and we hope it becomes a new favorite salsa recipe for your family.

If you enjoy our videos, please subscribe to our channel on Youtube and click the bell icon so you will be the first to know when we post a new video!


Enjoy your shrimp salsa feast! If this becomes your new favorite, let me know! 😉 We are completely smitten with this shrimp salsa and have made it countless times.

⬇Print-Friendly Recipe for Avocado Shrimp Salsa:

Avocado Shrimp Salsa Recipe

4.89 from 84 votes
Prep Time: 17 minutes
Cook Time: 3 minutes
Total Time: 20 minutes
This Avocado Shrimp Salsa is a party favorite! Loaded with shrimp, avocado and a surprising ingredient! Easy, excellent avocado shrimp salsa video recipe. | natashaskitchen.com

This Avocado Shrimp Salsa is a party favorite! Loaded with shrimp, avocado and a surprising ingredient! Easy, excellent avocado shrimp salsa recipe. P.S. Don't forget tortilla chips and Tabasco sauce to serve. 

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $15-$20 (varies by size of shrimp used)
Calories: 242 kcal
Servings: 6 as an appetizer

Ingredients

  • 1 lb raw shrimp peeled and deveined*
  • 1/4 tsp Salt and black pepper, or to taste
  • 1 Tbsp olive oil
  • 3 medium limes, juiced
  • 2 medium/large avocados
  • 1/2 english cucumber
  • 3 medium or 4 roma tomatoes
  • 1 small onion finely diced
  • 1/2 cup Cilantro (1/2 bunch) chopped

Instructions

  1. Season shrimp lightly with salt and pepper. Place a large skillet over medium high heat. Once the pan is hot, add 1 Tbsp olive oil. Add shrimp in a single layer and cook 3 minutes total, turning once halfway. Saute just until cooked through then remove from the pan. Transfer to cutting board, coarsely chop and place into a large mixing bowl.
  2. Squeeze the juice of 3 medium limes over the shrimp, stir and set aside to marinate while you prepare remaining salsa ingredients.
  3. Dice cucumber, tomato and avocado and add them to the mixing bowl with shrimp.
  4. Finely dice onion and chop 1/2 bunch of fresh cilantro. Add to the mixing bowl then stir together all of the ingredients until well combined and serve. We love this served with hot sauce (such as Tabasco) and tortilla chips.

Recipe Notes

*If using any sized pre-cooked shrimp - rinse under cold water, pat dry with paper towels then chop.

Nutrition Facts
Avocado Shrimp Salsa Recipe
Amount Per Serving
Calories 242 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 1g 5%
Cholesterol 190mg 63%
Sodium 722mg 30%
Potassium 616mg 18%
Total Carbohydrates 15g 5%
Dietary Fiber 7g 28%
Sugars 4g
Protein 18g 36%
Vitamin A 3.3%
Vitamin C 28.6%
Calcium 14.3%
Iron 14.5%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Q: What is your all-time favorite salsa recipe or dip? Is there such a one that gives you fierce cravings like this shrimp salsa does for us?

This Avocado Shrimp Salsa is a party favorite! Loaded with shrimp, avocado and a surprising ingredient! Easy, excellent avocado shrimp salsa video recipe. | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • wendy
    August 18, 2018

    Just made in time for my lunch. This recipe is super yum. Hubby will get tonight for a great snack.. Reply

    • Natashas Kitchen
      August 18, 2018

      That’s so great! Enjoy! Reply

  • Karen Zrch
    August 16, 2018

    Looks delicious! I have almost all ingredients on hand, even just picked tomatoes & cukes! I did print recipe but also copied it so I could increase size of print – hope that is OK with you ~ vision in my mid 60’s just isn’t what it used to be ~ but my interest in creative & delicious cooking has never waned! And Yes, right on top of my bigger print copy I credited Natasha’s Kitchen, Aug/2018 Reply

    • Natashas Kitchen
      August 16, 2018

      I hope you enjoy the recipe Karen! Reply

  • VICKI JESPERSEN
    August 7, 2018

    I just made this recipe yesterday and it is really good! This is a keeper for sure and will make again, and again! Thanks! Reply

    • Natashas Kitchen
      August 7, 2018

      That’s awesome Vicki! I’m so happy you discovered out blog! Thanks for the great review! Reply

  • Ronnie
    August 5, 2018

    This recipe looks delicious, any ideas how to incorporate as a dinner instead of an appetizer?
    Maybe on top of salad greens. Reply

    • Natashas Kitchen
      August 5, 2018

      On top of salad greens sounds good. Or maybe over toasted baguettes? I feel like there are so many possibilities I can’t think of the moment! Reply

      • kim
        August 8, 2018

        Maybe serve it over some grilled fish and use it in a wrap. Reply

  • george m.
    August 1, 2018

    This looks very good, going to make it this week!! Reply

    • Natashas Kitchen
      August 1, 2018

      That’s so great! Reply

  • Caroline Gilbert
    July 30, 2018

    Thank you Natasha! Love all your recipies! Reply

    • Natashas Kitchen
      July 30, 2018

      Thank you Caroline! You’re so nice! Reply

  • Sue Daniel
    July 26, 2018

    I have a family member that doesn’t like / tolerate cucumber, so I substituted fresh corn in this recipe. It was bright and tasty, and made all of us happy! What a great, light, summer treat! Reply

    • Natashas Kitchen
      July 26, 2018

      That sounds like a perfect substitution! Thank you for sharing that Sue. Reply

  • Rock
    July 19, 2018

    That’s not kinda like ceviche, it is ceviche Reply

    • Natashas Kitchen
      July 19, 2018

      Hi Rock, we call it salsa and it does have some big differences from the original ceviche. I think if I called it a ceviche, I would probably also get messages about how it’s not a real ceviche. We do have a ceviche recipe on our site – I hope you check it out! We don’t do the traditional cooking the shrimp in lime juice because I am not that brave and appreciate the flavors of cooked shrimp more, but we just share the recipes the way we make them and love them. 🙂 Reply

      • don
        July 20, 2018

        Great reply! Rock needs to get out from under one and get a life! Reply

  • gjg97
    July 17, 2018

    Genuinely surprised at how good this is. A simple combination of ingredients that was meant to be. A new favorite! Reply

    • Natashas Kitchen
      July 17, 2018

      Thank you for the great review! I’m so happy you found a new favorite! Reply

  • Kathleen Buharp
    July 16, 2018

    Curious as to why the sodium content is so high when using all fresh ingredients. If no salt is uses, I don’t see how it can be so high. Reply

    • Natasha
      July 16, 2018

      Hi Kathleen, the nutrition calculator automatically calculates the sodium content and it must be primarily between the shrimp and added salt to season the shrimp. If you cut out the 1/4 tsp salt, it will still work if you are watching your sodium intake. Reply

  • don
    July 16, 2018

    It doesn’t matter what you call it, the fact is Natasha has created a GREAT recipe, so LEAVE IT ALONE and GET A LIFE!!! Reply

    • Natashas Kitchen
      July 16, 2018

      Thank you Don! Reply

    • Marcia Agner
      July 16, 2018

      Amen!!! Reply

  • Gilda
    July 12, 2018

    Can I make the in advance? I’m having friends over n the evening and I have a morning appointment that same day. Reply

    • Natasha
      July 12, 2018

      Hi Gilda, yes absolutely! I think this gets better as it stands covered in the refrigerator. Reply

  • Rosanne
    July 11, 2018

    This looks delicious. How many people would it serve as a meal? Reply

    • Natashas Kitchen
      July 11, 2018

      Hi Rosanne, This serves 6 as a side so I would say 3-4 as a meal. I guess that would depend how and what you serve it with. Reply

      • Rosanne
        July 13, 2018

        Thanks. Reply

        • Natashas Kitchen
          July 13, 2018

          You’re welcome! Reply

  • Heidi
    July 11, 2018

    Cranberry salsa:
    12 oz pkg fresh cranberries
    1 Granny Smith apple peeled and cored
    1/2 red onion coats Ely chopped
    3/4 c sugar
    1 T lime juice
    1/4 c fresh cilantro
    1 seeded jalapeño diced
    Salt and pepper to taste
    Mix all in food processor or blender till finely chopped. Refrigerate 2 hrs and serve with tortilla chips Reply

    • Natashas Kitchen
      July 11, 2018

      Thank you so much for sharing this with us, Heidi! Reply

  • Carlene
    July 9, 2018

    Omg I enjoyed making this and my family love it I will be making it again Reply

    • Natashas Kitchen
      July 9, 2018

      That’s so great, Carlene! I’m so happy you all enjoyed that! Reply

  • July 7, 2018

    I’m surprised that you’re not tossing the avocado with the lime juice to keep it from browning. This would look great on a platter spooned in some of those scoop type chips.

    I used to know a lot of Mexican folks where I used to live and they’d do this (adding jalapenos or serranos) and toss it with a little tomato juice to keep the vegetables moist and to keep the avocado from oxidizing. Reply

  • Anne
    July 6, 2018

    Made this on the 4th and it was a HUGE hit! …I just made it again and added pineapple chunks and it’s awesome like that as well. Great recipe! Reply

    • Natashas Kitchen
      July 6, 2018

      Yum! That sounds so good, Anne! Thank you for sharing that with us! Reply

  • BootzB
    July 4, 2018

    I just finished putting this together and I want to let it marinate before adding the avocado. I did add a diced Jalapeno. Also, Since I have one guest who is allergic to cucumber I substituted finely diced Jicama for crunch and will diagonally slice the cucumber to use as a dipper. Initially I think mine needs more lime and salt, so I will add garlic salt. So looking forward to updating this review with everyone’s responses! It is promising so far! Thanks! Reply

    • Natashas Kitchen
      July 4, 2018

      You’re so welcome! I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

    • BootzB
      July 5, 2018

      This was a big hit! We had tortilla chips … and… Black Pepper Triscuits, which were my fave! Unless eating immediately after prep, I will wait to add the avocado to just before serving, it tends to break down, especially if they are fairly ripe. Also, I chopped the shrimp and the avocado too small, keep it like the video, a larger dice. Overall I am planning my next serving of this delicious and healthy ‘Salsa’ we loved it! Thanks Again. Reply

      • Natashas Kitchen
        July 5, 2018

        So happy you enjoyed it! Reply

  • Charlotte Weller
    July 3, 2018

    Can I use lemon instead of lime? Reply

    • Natashas Kitchen
      July 3, 2018

      Hi Charlotte, we have made this salsa with fresh lemon juice and it worked out well. Reply

  • Alicia Ramirez
    July 3, 2018

    Awesome recipe, healthy, easy to get ingredients, quick to prepare, delicious. The website is very comfortable to browse and share. Thank you. Reply

    • Natashas Kitchen
      July 3, 2018

      Wow! Thank you for the wonderful review, Alicia! I’m so happy you discovered our blog. 🙂 Reply

  • Clara Ferrer
    July 3, 2018

    Me encantarían sus recetas en Español Reply

    • Natashas Kitchen
      July 3, 2018

      Thank you for the suggestion, Clara! However my high school Spanish is pretty embarrassing at this point and it would be really difficult to add Spanish subtitles or translations. Sorry 🙁 Reply

  • Rudym Medina
    July 2, 2018

    I tried this very delicious recipe and I was very pleased. I’m trying it again. 5-***** Reply

    • Natashas Kitchen
      July 2, 2018

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Sonia Ybarra
    July 2, 2018

    Throw in a bottle of Clamatto and it becomes a shrimp campechana. serve in an ice cream glass. Top with ketchup and tapatio. and more lemon juice. Yum!!! have it with saltines on the side. Reply

    • Natashas Kitchen
      July 2, 2018

      Thanks for the tip Sonia! Sounds wonderful! Reply

  • don
    July 2, 2018

    Hey Natasha,
    I always put Jalapeno in mine…and I’m making it alongside your Shrimp and Avocado Salad for July 4th! Only I’m going to add some Candied Walnuts for Fire Works!!! I’ll bet they turn out great!
    Best,
    Don Reply

    • Natashas Kitchen
      July 2, 2018

      That sounds so good! Thank you for sharing your wonderful review! Reply

  • tammie nguyen
    July 1, 2018

    hey i try your recipe.. omg.. it was so good.. my friends are requesting for birthday and potluck parties.. i didnt have any cucumbers.. but its okay.. i didnt add any hot sauce.. i use.. doritos tapatio chips.. it give you that kick and its so so good.. matter of fact makin it for forth of july too.. 🙂 Reply

    • Natashas Kitchen
      July 1, 2018

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Allison Lancaster
    June 28, 2018

    Made this tonight! Delicious! Omitted cilantro because my fiance can’t stand it, but I am definitely making it next time with it for myself lol Reply

    • Natashas Kitchen
      June 28, 2018

      Sounds like you might need to make two batches, one for you and one for him! 😉 Thanks for the great review, Allison! Reply

  • Tessa
    June 28, 2018

    Salsa??????? Reply

    • Natashas Kitchen
      June 28, 2018

      Indeed! It’s so good! Reply

  • Dawn
    June 28, 2018

    Natasha! You’re my favorite go to person for recipe’s. I have made so many of your salads and they don’t last more than 10 minutes and they are gone. Ty so much for all your wonderful recipes!!! <3 Reply

    • Natashas Kitchen
      June 28, 2018

      I’m so inspired reading your review. Thank you, Dawn! Reply

  • Maria
    June 27, 2018

    This is not SALSA!!! SALSA IS LITERALLY SPANISH FOR SAUCE AND THAT’S NOT WHAT I WOULD CALL THIS!! I’m getting so tired of seeing that word incorrectly used in recipes made by non-hispanics!!!! Reply

    • Natasha
      June 28, 2018

      Hi Maria, by the dictionary definition you are right! Based on studies and research we conduct, sometimes we name recipes for how people search for them so they can discover them. If people aren’t finding them on google or when searching our website, they are less likely to discover this fabulous,…. appetizer! 😉 Reply

    • BootzB
      July 4, 2018

      It’s like the Italian Battle Cry… Is is Sauce or Gravy? Reply

    • Ava Laxton
      July 7, 2018

      Maria….I will call it a salsa if i want! I`m tired of people telling me how to speak eat think and everything in between. Get a life! Reply

    • chaz
      July 28, 2018

      who cares !
      nobody……. Reply

  • Angélica valerio
    June 27, 2018

    Le falta el chile jalapeño y no es ceviche porque no está crudo el camarón Reply

    • Natashas Kitchen
      June 27, 2018

      HI Angelina, we call it salsa and it does have some big differences from the original ceviche. I think if I called it a ceviche, I would probably also get messages about how it’s not a real ceviche. We do have a ceviche recipe on our site – I hope you check it out! We don’t do the traditional cooking the shrimp in lime juice because I am not that brave and appreciate the flavors of cooked shrimp more, but we just share the recipes the way we make them and love them. 🙂 Reply

      • Michael
        July 1, 2018

        I agree with Angelica, some jalapeño would give this a bit of bite. Reply

  • mark lovegrove
    June 27, 2018

    thank you so much for your recipe
    I just wanted to know what other type of cucumber can be used if not English ones
    are Lebanese cucumbers ok
    thank you
    Mark Reply

    • Natashas Kitchen
      June 27, 2018

      Hi Mark, I haven’t experimented with Lebanese cucumbers but I have with garden cucumbers and they worked just fine. If you try it, let me know how you liked the recipe. Reply

  • Carol
    June 26, 2018

    You state 15 carbs for 1 serving. How much is considered 1 serving? Type 1 diabetics need to know this. Reply

    • Natashas Kitchen
      June 26, 2018

      Hi Carol, This recipe makes 6 servings. So 15 carbs would reflect 1/6th portion of this recipe. Reply

  • Terry
    June 26, 2018

    I made this today, I seasoned the shrimp with salt and a little garlic powder. This was delicious, but just a little too tangy for me. So, I added a few sprinkles of Splenda and the little bit of sweetness made it much better for my taste. Thanks for a great recipe! 😋 Reply

    • Natashas Kitchen
      June 26, 2018

      I’m so happy you enjoyed that. Reply

  • Bev
    June 26, 2018

    awesome Reply

    • Natashas Kitchen
      June 26, 2018

      Thank you! Reply

  • marjanne
    June 24, 2018

    I just made this today followed the recipe and it came out great!! another good recipe!! Thanks Reply

    • Natashas Kitchen
      June 25, 2018

      You’re so nice! Thank you! Reply

  • Melvin
    June 24, 2018

    This was great! I normally do a little different. I will probably lite salt next time to cut down on sodium as well. Reply

    • Natashas Kitchen
      June 25, 2018

      I’m so glad you enjoyed it! Reply

  • Irene
    June 12, 2018

    why is shrimp salad so high in carbs? Not many carbs in avocado or any of the other stuff Reply

    • Natasha
      June 12, 2018

      Hi Irene, it is coming from mostly the avocado and some from the tomato as well. There are 12 grams of carbs in 1 avocado and 5.8 grams in 1 cup of diced tomatoes. Reply

    • Kathy
      June 29, 2018

      If you count the net carbs you can subtract 10 carbs for each avocado used as avocados have 12 grams of carbs & 10 of fiber so the whole avocado would be 2 grams! Reply

  • nj hemphill
    June 11, 2018

    just finished putting this together…OMG…delicous! (i am almost hoping the grandkids don’t like it so there will be more for me!) thank you 🙂 Reply

    • Natashas Kitchen
      June 11, 2018

      Oh that’s the best! Thank you for the wonderful review, NJ. I’m glad you enjoyed that! Reply

  • Sammee
    June 9, 2018

    Just made this today…OMG AMAZING!!!!! Seriously, your recipes are devine. So simple, great ingredients, and my favorite…SO YUMMY! Thank you so much for sharing your recipes. Reply

    • Sammee
      June 9, 2018

      P.S. I added the green tabasco and it totally complimented the dish. Reply

      • Natashas Kitchen
        June 9, 2018

        mmm we sure love tabasco! Thanks for sharing this with us! Reply

    • Natashas Kitchen
      June 9, 2018

      Wow! Thank you Sammee! I’m so inspired reading your review. I’m so glad you enjoyed this recipe! Reply

  • marcy youker
    May 27, 2018

    love,love your recipes, wish I could make them all, I have to scale it down, just one person, but sometimes I make the full recipe and eat it throughout the week. Thanks you so much for sharing. Reply

    • Natasha
      May 27, 2018

      Your comment is so sweet, music to my ears 😊. Thank you Marcy for making our recipes and for visiting the site Reply

  • Barbara Hoyle
    May 12, 2018

    WOW so easy, fresh, tasty! I live in Mexico and all these ingredients are available at the weekly farmer’s market. I love to entertain and this will always be served with bacon rinds for dipping as we are a KETO community in Jalisco, Mexico! Reply

    • Natasha's Kitchen
      May 12, 2018

      I’m happy to hear how much you enjoy the recipe Barbara! Thanks for sharing your excellent review! Reply

  • Carlene
    May 10, 2018

    I nade this! It’s yummy!
    😄 Reply

    • Natasha's Kitchen
      May 10, 2018

      I’m glad you enjoy it Carlene, thanks for sharing! Reply

  • Lori
    May 4, 2018

    This was so yummy. Served it with Naan- everyone thought it was the bomb! Reply

    • Natasha's Kitchen
      May 5, 2018

      Yay, I’m glad to hear the recipe is a hit! Thanks for sharing your fantastic review Lori! Reply

      • Shelia Curd
        June 19, 2018

        I have to hurry and make this. It looks so delicious I can taste it Reply

        • Natashas Kitchen
          June 19, 2018

          That’s so great! Enjoy! Reply

  • Chazjay
    April 23, 2018

    For those wanting This to last longer, I suggest mixing all of the ingredients except the shrimp and avocado. Take out as much of the mix as you think you will eat & add the shrimp & avocado. The rest of the mix should last several days, if not weeks. I cut up asparagus, broccoli, corn off the cob & put some of your recipe with the vegs, & had a delicious salad Reply

    • Natasha's Kitchen
      April 23, 2018

      Thanks for sharing your great suggestion with other readers! Reply

      • Chazjay
        April 23, 2018

        Thank you for the great recipe Reply

        • Natasha's Kitchen
          April 24, 2018

          You’re welcome! 🙂 Reply

  • Tasha Lynn
    April 19, 2018

    Hi! How long can this stay in the fridge wrapped after it’s cooked? Reply

    • Natasha
      natashaskitchen
      April 20, 2018

      Hi Tasha, we usually eat it the same day but have stored leftovers overnight for the following day. I think you could keep it up to 3 days if your avocados are not overly ripe to begin with. Reply

  • Regina
    April 12, 2018

    can you use anything beside shrimp ??? Reply

    • Natasha
      natashaskitchen
      April 12, 2018

      Hi Regina, possibly scallops but I really haven’t experimented with anything else to be honest. Reply

  • Deb
    March 31, 2018

    Sadly, mine did not turn out that well. I believe it’s because I used too much lime. My 3 limes were obviously too large & juicy because the entire dish was too mushy and not as tasty as I’d hoped it would be. Also I used pre cooked shrimp and skipped the sauté. I’m sure that adds to the favor of the dish. If I try it again I’ll reduce the lime juice next time and add at the end if needed. Reply

    • Natasha
      natashaskitchen
      April 1, 2018

      Hi Deb, we sometimes add even more lime juice so I don’t think that would cause anything to go mushy. A mushy texture may be due to overripe avocados or overripe tomatoes added. Letting the shrimp sit in the lime juice to marinate for a little while does help. I think this tastes just as good if not better the next day after the flavors have a chance to meld. Reply

  • Marianne Sullivan
    March 29, 2018

    Love the recipes. would like to subscribe, somehow they tell me my e-mail is invalid and cannot proceed//?? Thought I would try this process! Reply

    • Natasha's Kitchen
      March 29, 2018

      I’m happy you found my page Marianne! Are you trying to subscribe to my newsletters? Reply

  • Klaudia
    March 24, 2018

    Just made it and am completely in love! The flavors all come together perfectly and i wouldn’t change a thing. This will definitely be a staple recipe in my house 🙂 Reply

    • Natasha's Kitchen
      March 24, 2018

      I’m so glad you love the recipe Klaudia! Thanks for sharing your excellent review! Reply

  • Beth
    March 16, 2018

    This is my absolute favorite dish. I’m making it tomorrow for my mama in laws birthday but I need to know how far in advance I can make it. Can it be made a day ahead of time? Reply

    • Natasha
      natashaskitchen
      March 16, 2018

      Hi Beth, yes! This recipe can be made a day in advance, covered and refrigerated overnight. 🙂 I would suggest using avocados that are still slightly firm and not overripe if making a day ahead. Reply

  • Tena
    March 9, 2018

    Made this salsa tonight. Great Lenten dish. I am calling it a salad. I used it as my main dish, since it’s Lent. Pictures are fuzzy. My phone needs a flash. Reply

    • Natasha's Kitchen
      March 10, 2018

      I’m glad you enjoy the recipe Tena! Thanks for sharing your great review! Reply

  • Sarah
    March 5, 2018

    Do you know how many carbs are in this recipe? Reply

    • Natasha
      natashaskitchen
      March 5, 2018

      Hi Sarah, we are working through the recipes currently (1 at a time so it’s taking some time), and adding nutritional value to each one. Thank you for being patient! 🙂 Reply

    • Stephanie
      March 9, 2018

      I found it was roughly 4.7 grams per serving (if it is 8 servings) Reply

  • Myrna Sanabria
    February 22, 2018

    Can’t wait to try this salad. Reply

    • Natasha's Kitchen
      February 22, 2018

      It’s super popular for good reason, I hope you love it Myrna! Reply

  • julie
    February 20, 2018

    If you wanted to eat like wrapping it in lettuce with a dipping sauce, how would you make the dipping sauce? Looks lovely and tasty! Reply

    • Natasha
      natashaskitchen
      February 20, 2018

      Hi Julie, these are the lettuce wraps we make when we are craving shrimp which has our very favorite dip. I don’t think the high level of lime juice flavor would meld well with that dip though. I don’t have any other dip ideas at the moment besides maybe drizzling with hot sauce after it is in the lettuce wrap. That would probably still be delicious 🙂 Reply

  • Smoaky
    February 19, 2018

    Excellent as is. To turn it into a side dish cook Ditalini pasta al dente. Cool then add to this recipe. An excellent pasta side dish. Reply

    • Natasha's Kitchen
      February 19, 2018

      I’m glad you enjoy the recipe! Thanks for sharing your helpful review with other readers! Reply

  • MaggieRV
    February 15, 2018

    This looks amazing. I’m thinking that come summer I’d double the shrimp (because it’s shrimp), put it over a bed of lettuce and serve it with the chips and have it for dinner when you just need something cool and refreshing. Thanks for posting! Reply

    • Natasha's Kitchen
      February 15, 2018

      My pleasure Maggie! That sounds delicious, I think I may try that myself. Thanks for sharing! Reply

  • Susan Bourque
    February 14, 2018

    Going to buy ingredients later today to make for dinner tonight . . Going to switch out chips for homemade pita chips. I’ll lying how it was later Reply

    • Natasha's Kitchen
      February 14, 2018

      I hope you love it Susan, please do let me know what you think! Reply

  • Robert
    February 13, 2018

    Do you add the hot sauce directly to the salsa, or on each scoop? Reply

    • Natasha
      natashaskitchen
      February 13, 2018

      Hi Robert, I drizzle it over my personal bowl of salsa 🙂 Reply

  • Robyn
    February 12, 2018

    I’m allergic to Shrimp 🙁 Do you think there is a good substitute I could use? Reply

    • Natasha
      natashaskitchen
      February 12, 2018

      Hi Robyn, I really haven’t tried this with anything else so I’m not 100% sure. Sorry I can’t be more help with that. We do have a bean salsa that is really REALLY good which uses beans instead – slightly different flavor profile but very good 🙂 Reply

      • Robyn
        February 17, 2018

        That looks delicious! Thanks for the response. Reply

        • Natasha's Kitchen
          February 17, 2018

          You’re welcome Robyn! Reply

    • MaggieRV
      February 15, 2018

      If you’re not allergic to crawfish, I’d do that personally. You can usually get it at any Walmart, frozen, cleaned and ready to go. If you’re allergic to that use chicken. 🙂 Reply

      • Don
        February 15, 2018

        What about imitation crab? Reply

        • Robyn
          February 17, 2018

          I’m allergic to that too Reply

    • Pat
      March 7, 2018

      Filet mignon Reply

    • Nancy Spencer
      March 11, 2018

      You might be able to use any firm fish, maybe salmon, crab, lobster…even catfish might be good. Guess you can’t tell I love fish! LOL Reply

  • Sharon Hamilton
    February 10, 2018

    Any idea about how many calorie, protein, carbs, and fat are in a serving. Reply

    • Natasha's Kitchen
      February 10, 2018

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Sharon! Reply

    • Nancy Spencer
      March 11, 2018

      This would be very interesting to me, I’m a diabetic and all this info is important in any recipe. Reply

  • Kuulei
    February 9, 2018

    My husband and I loved this! Definitely will be making it again. Added a little garlic and jalapeno . Reply

    • Natasha's Kitchen
      February 10, 2018

      I’m glad you both enjoy the recipe. Thanks for sharing! Reply

  • Marisol
    February 9, 2018

    This is a Mexican shrimp ceviche and it’s not a shrimp salsa Reply

    • MaggieRV
      February 15, 2018

      No, it’s not. She pan-fried the shrimp, if it was a ceviche the shrimp would have been raw and “cooked” with the lime juice Reply

      • Dan
        February 16, 2018

        Which she still did… Reply

        • MaggieRV
          July 7, 2018

          No, she pan-
          fried the shrimp, Dan. A ceviche would have her cover the shrimp in lime juice and leave it until the shrimp is no longer raw, without using any heat.

          Either way, it’s not a ceviche or a salsa, basically, it’s just a salad. Reply

      • Monica
        February 21, 2018

        Still a ceviche at the end Reply

        • Janet
          July 15, 2018

          Don’t you people have anything better to do than be so critical of a frickin recipe..I mean REALLY! Salsa, ceviche..who cares! Reply

          • Kasia
            July 18, 2018

            Thank you, Janet. No negativity needed – just offer helpful advice or comments about the dishes. This blog has been so amazing – simple but delicious recipes. I have become even more passionate about cooking as a result.

          • Margaret Valera
            July 20, 2018

            Well Janet, to answer your question, clearly, we care. Having a conversation about the descriptive category this recipe is falls in, has been in no way, a challenge the quality of the recipe. The “deeper” you get into food, the more you learn about classifications and knowing what you can do with the recipe as a result. This recipe is a bit of a misnomer because it fits several food types, and none. That’s why we’re discussing it. It’s not a dip, or a sauce, or an entree (okay that one could wind up being true because I know I could fix a bowl of this to have with chips for a meal.) A pico wouldn’t have the shrimp, a ceviche is an entree where the raw shrimp would be marinated in lime juice until it was cooked and then would be added into the final dish. A salsa would have had her deseeding and dicing more tomatoes that she has here, then once they start to break down they would be incorporated into the rest of the dish, but it wouldn’t have the shrimp in it.

            All that really says is that it’s a bit of an anomaly. that’s not to say we won’t be making this with for our friends and families for the next 40+ years. 😀 Kasia this is amazing, I thank you for sharing this with us

            The bottom line is that clearly you are the one who doesn’t care, which is fine, but if that’s how you feel, why are you choosing to join the conversation, much less as an antagonist?

    • Monica
      February 21, 2018

      You are right, but I still appreciate the fact that she is sharing one of our dishes Reply

  • Shamiro
    February 6, 2018

    Hi! Definitely will make this weekend…and try it with toasted bread. Will share a pic! Thank you! Reply

    • Natasha's Kitchen
      February 7, 2018

      My pleasure Shamiro! Please let me know what you think! Reply

  • Annie
    February 4, 2018

    This was so delicious!!! We are finishing our Whole30- so such a great salsa! Will be making it again! Love your blog❤️ Reply

    • Natasha's Kitchen
      February 4, 2018

      I’m glad to hear how much you enjoy the recipe Annie! Thanks for following and sharing your great review! Reply

  • Sandy Smith
    February 4, 2018

    HI I AM MAKING THIS TODAY FOR SUPER BOWL SO DOES IT HAVE TO BE SERVED WARM OR CAN IT BE COLD…?? Reply

    • Natasha
      natashaskitchen
      February 5, 2018

      Hi Sandy, this recipe is served cold or room temperature. Reply

    • Sandy Smith
      February 5, 2018

      It was a hit everyone loved it will be bring it again, i did tweek it a litter i added jalapeno.. but other then that is was the BOMB…. Reply

      • Ruth
        February 7, 2018

        I added a small seeded jalapeño too. Nice mild kick. Reply

  • Debra Humphrey
    February 3, 2018

    My favorite dip to date is Spinach dip with Rye bread but I already have a sneaking feeling it’s going to be replaced by this!!! My mouth waters everytime I see it… I’ll let you know after tomorrow…serving it for Superbowl Sunday along with Spinach Dip and others!!! Also love 7 layer dip but don’t know how to make it but it’s delicious too! Thanks for all your sharing I love your blog…didn’t know what a blog was lol now I do a little more. Love your step by step video’s!!! Makes it so much easier to capture the essence if the dish than just a recipe…Thanks for all your hard work you have an amazing family so inspiring!!! Love your parents garden!!! You ALL are so very blessed!!! 💯💯💯
    I’ve been following you for quite a while now and have made other recipes of yours and really enjoyed them just never commented. Like your smashed potatoes they’re pure delightful Yummyness!!! I’ve got more of your recipes lined up to make this month! Happy cooking!!!
    💜Love and Light✨
    Sincerely yours,
    Debra Reply

    • Natasha
      natashaskitchen
      February 3, 2018

      Hi Debra, thank you so much for your sweet and encouraging comment! Your words are a blessing to me. I hope you love this salsa. We’ve probably made it 50 times (my husbands and my favorite). We love it with Tabasco sauce. I’m so glad you are enjoying our recipes 🙂 Reply

  • Melody
    February 3, 2018

    I’m def going to make this..yummy Reply

    • Natasha's Kitchen
      February 3, 2018

      I hope you love it Melody, please let me know what you think! Reply

  • Bonnie Cross
    February 2, 2018

    Great recipe ,! So good …a nice change up from salsa !I wish I knew how to post a pic ,! Reply

    • Natasha
      natashaskitchen
      February 2, 2018

      Hi Bonnie, I’m glad you like the recipe 😀. There is no way to post a picture on the site but you can email it to me. Reply

  • Ashley
    February 2, 2018

    How long does this stay for in the fridge? My husband would love it, but he is the only one who would eat it. Would it stay for a couple days in the fridge while he eats it? Reply

    • Natasha
      natashaskitchen
      February 2, 2018

      Hi Ashley, I would say it’s best eaten within 2 days but max 3 days probably, keeping it covered and refrigerated. Reply

  • Bonnie Cross
    February 2, 2018

    Making tonight…as usual, it sounds delicious! I will post a pic with a review Reply

    • Natasha's Kitchen
      February 2, 2018

      Please do Bonnie! Reply

  • Mary
    February 1, 2018

    Just made this for the second time to take to our girls night tonite. I loved it! I added a chopped jalapeño to give it a little kick! Reply

    • Natasha's Kitchen
      February 1, 2018

      I’m glad you’re enjoying the recipe so much Mary! Thanks for sharing!! Reply

  • Sandra
    January 31, 2018

    This recipe looks delicious and I am making it to eat during the super bowl. I don’t understand the anger and criticial statements that some have posted. If I don’t agree with or enjoy someone’s site, I won’t go there and that would be my suggestion to those who have a problem with what you call this dish. Thank you for all the great recipes Reply

    • Natasha
      natashaskitchen
      January 31, 2018

      You are welcome Sandra and thank you for visiting our site 😀. Reply

    • Marcia Sapp Agner
      February 1, 2018

      Sandra, I agree. Marcia Reply

    • Krista
      February 1, 2018

      Thanks for addressing this Sandra, it’s been bugging me too. What difference does the name make, it’s a delicious recipe. I live in MN and we have hotdish where other regions have casserole we may make jokes about it, but not to criticize! Reply

  • Angie
    January 31, 2018

    I’ve been eyeing this up for a while, Super Bowl sounds like the perfect game day treat. It looks really good, the only thing is I have a compulsion to throw in fresh garlic. What do you think? Reply

    • Natasha
      natashaskitchen
      January 31, 2018

      Hi Angie, I haven’t tried using garlic but it should still work 😀 Reply

  • terri
    January 30, 2018

    calories please Reply

    • Natasha's Kitchen
      January 30, 2018

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Terri! Reply

  • Trish
    January 27, 2018

    Don’t care for silantro. Taste like soap to me. What can I use instead? Reply

    • Natasha
      natashaskitchen
      January 28, 2018

      Hi Trish, you can omit the cilantro or use parsley instead. Reply

  • Gary
    January 27, 2018

    Just made the salsa avocado shrimp guacamole. My wife and I loved, loved it. At the end I split the recipe so I could put in the suggested lime while hers is lighter on the lime.
    Really love your video.
    Thank you Reply

    • Natasha's Kitchen
      January 27, 2018

      You’re welcome Gary! I’m glad to hear you both enjoy the recipe! Thanks for sharing your great review! Reply

  • William
    January 26, 2018

    It is not something else just because you name it something else, we in Latin America been making this for years is called ceviche, many countries have different variations but in the end they are the same thing so let’s call it what it is which is CEVICHE! let’s not take something from another culture and make it into something new by calling it something else, you did not invent the wheel here! Everyone else enjoy the ceviche! Reply

    • Natasha
      natashaskitchen
      January 26, 2018

      Hi William, please see my notes at the beginning of the recipe. Reply

    • Luz
      January 27, 2018

      Exactly, that is NOT a salsa, that is a ceviche. A salsa is made with tomatoes, chiles, onion, maybe some other ingredients, and we add salsa to other dishes to give them more flavour, for example one adds salsa to tacos or to chips. Ceviche is an appetizer or a main dish, you don’t add ceviche to something else, in fact you can add spicy salsa to the ceviche. Reply

      • robert
        January 31, 2018

        ceviche is made from raw seafood! the acid in the citrus does the “cooking”. she fried the shrimp conventionally that fact alone makes it exactly what natasha called it in the beginning! Reply

  • Sue
    January 26, 2018

    How many carbs, without the chips. Reply

    • Natasha's Kitchen
      January 26, 2018

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Sue! Reply

  • Ellen Weiers
    January 24, 2018

    I noticed you put 1/2 English cucumber in the recipe but there 2 English cucumbers in the video. Just to let everyone know. Looks great though and I will be making it. Reply

    • Natasha
      natashaskitchen
      January 24, 2018

      Hi Ellen, I used 2 small garden cucumbers since we grow cucumbers but the store-substitute would be 1/2 English cucumber. Reply

  • Lorna
    January 22, 2018

    Love this recipe 😍 I substitute Cilantro with other bright green herbs… or just ignore it altogether when making the salsa. I’m one of the 20% of people that have the olfactory-receptor gene OR6A2 that makes me extremely sensitive to aldehyde groups in Cilantro. Reply

    • Natasha's Kitchen
      January 22, 2018

      Oh wow, I’m glad the recipe is such a success. Thanks for sharing your great review with other readers Lorna! Reply

  • Anne M Hughes
    January 21, 2018

    I’m noticing that there is not a fat added as part of the dressing. Is there no olive oil or the leftover pan oil from the shrimp added? Reply

    • Natasha
      natashaskitchen
      January 22, 2018

      Hi Anne, since it is a salsa, we don’t ever add oil here. It isn’t needed in this recipe. Reply

  • Diana Clancy
    January 14, 2018

    Love this shrimp salsa recipe!!
    I looked at about 20, but yours is the best!! Thank you!! Reply

    • Natasha's Kitchen
      January 15, 2018

      You’re welcome Diana! I’m glad you love it. Thanks for sharing! Reply

  • lynda fahey
    January 12, 2018

    On the Avocado Shrimp Salsa… where does the hot sauce come in? Do you add it last. I can’t imagine shaking it on every chip. Reply

    • Natasha
      natashaskitchen
      January 12, 2018

      I drizzle the hot sauce over my portion in the bowl You can stir it in at that point if you prefer but it is always at the end just before serving 🙂 Reply

  • Shenique
    January 9, 2018

    how do I find the calories for each recipe Reply

    • Natasha's Kitchen
      January 9, 2018

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Shenique! Reply

  • Lexi
    December 28, 2017

    How many day’s do you think this lasts in the fridge? Reply

    • Natasha
      natashaskitchen
      December 29, 2017

      Hi Lexi, I would say it’s best eaten within 2 days but max 3 days probably, keeping it covered and refrigerated. Reply

      • Bryan Oliver
        January 13, 2018

        3 days is the longest mine has lasted. After that, it may taste fine, but it doesn’t look appetizing at all. A great way to use leftovers is to make roll-ups with a little shredded lettuce or spinach and flour tortillas. You can use the same hot sauce or have a salsa dip on the side. Reply

        • Natasha's Kitchen
          January 13, 2018

          Great suggestion Bryan! Thanks so much for sharing! Reply

  • Dianne
    December 23, 2017

    Is the hot sauce to dip ?
    Cilantro is not my favourite , would parsley work? Reply

    • Natasha
      natashaskitchen
      December 23, 2017

      Hi Dianne, we just drizzle the hot sauce over individual portions – that way everyone can add as much as they like 🙂 I’ve never tried anything but cilantro in this salsa – I think it would really lose something without the cilantro. Parsley would probably be the next best thing if you must substitute, but be sure it is very finely chopped since parsley is more coarse than cilantro. Reply

      • pattymc
        December 26, 2017

        Also, we in south Texas add serrano peppers to the mix..we also eat it on saltine crackers yumm Reply

        • Natasha's Kitchen
          December 26, 2017

          Oh YUM! Reply

    • Bryan Oliver
      December 24, 2017

      I think it would be missing something if just parsley was used. Although it would take it in a little different direction, perhaps lemon basil, lemon mint or maybe a mixture of lemon grass and parsley instead of cilantro would work. Reply

  • wendy helfrich
    December 15, 2017

    love this you cant go wrong withe the ingredients but i was wondering about adding diced jalapeno since its a salsa how would that affect the flavor???? Reply

    • Natasha
      natashaskitchen
      December 15, 2017

      Hi Wendy, I do think a little jalapeno would be great. We serve it with hot sauce so some spice is great in this salsa 🙂 Reply

  • Nytha
    December 14, 2017

    it looks taste, i must be try it at my home… hope I achieve like you did… wow wow i have printed the recipe..

    many thanks for sharing this.. 🙂 Reply

    • Natasha's Kitchen
      December 14, 2017

      You’re welcome! Please let me know what you think of the recipe! Reply

  • Barbara
    December 7, 2017

    love watching your recipe videos, can’t wait to make this shrimp salsa, thank you Reply

    • Natasha's Kitchen
      December 7, 2017

      You’re welcome Barbara! I hope you love the recipe! Please let me know what you think! Reply

  • Carmen Soriano Galang
    December 3, 2017

    Thank you with all your good taste recipes I love this all Reply

    • Natasha
      natashaskitchen
      December 3, 2017

      Carmen, thank you for the nice compliment and you are very welcome 😬 Reply

  • Bryan Oliver
    November 25, 2017

    Made this for the first time today for an Iron Bowl (Auburn vs Alabama) party. WAR EAGLE! This salsa is amazing and it will show up for many more parties! I sprinkled the shrimp with adobo seasoning for the sauté. I allowed the shrimp to marinate for a couple of hours in the lime juice and I tossed the avocado in lime juice to help it keep it’s color for the whole afternoon. For the hot sauce, I used Tiger sauce. Some heat, but also a little sweet kick. Reply

    • Natasha's Kitchen
      November 25, 2017

      I’m happy to hear you enjoy the recipe Bryan! Thanks for sharing your great review! Reply

  • Hunter Jenkins
    November 24, 2017

    I saw the recipe and I’ve made it twice already. My family and friends loved it. It’s very easy. My family wanted more shrimp so I used 1 1/2 pounds and left the rest the same. This is now a staple for my family. Reply

    • Natasha's Kitchen
      November 25, 2017

      I’m glad to hear the recipe is a HIT! Thanks for sharing your excellent review Hunter! Reply

  • Zack Isaac
    November 23, 2017

    I’m allergic to shrimp, is there another substitute such as imitation crab or scallops? Reply

    • Natasha
      natashaskitchen
      November 23, 2017

      Hi Zack, I really haven’t tried this with anything else so I’m not 100% sure. Scallops sound like a good idea but I haven’t tested that. We do have a bean salsa that is really REALLY good which uses beans instead – slightly different flavor profile but very good 🙂 Reply

  • Dee
    November 23, 2017

    This is a must do at my house.
    But was it just me or was i seeing a person behind you? It was kinda scary, i honestly don’t want to watch again to confirm. Lol Reply

    • Natasha
      natashaskitchen
      November 23, 2017

      Hi Dee!! I want to assure you that we would NEVER put anything creepy or scary in our videos. We do funny stuff like throwing vegetables but my readers write in all the time that their young kids love to watch my channel so I would never dream of putting anything creepy. I watched the video again all the way through and I think what you are seeing is the reflection of myself in the refrigerator behind me. There’s also 1 or 2 spots where my husband (the camera man) is moving and you can see his reflection in the fridge. I’ll tell him to keep still next time! lol. I hope you love the salsa! Reply

  • Krista
    November 12, 2017

    This looks delicious, I just printed the recipe and can’t wait to try it. Just out of curiosity, do you know how much lime juice it would take if I used Real Lime juice out of a bottle instead of purchasing fresh limes? I like to keep lemon or lime juice in my fridge to add to ice water and thought I might try that instead. Reply

    • Natasha
      natashaskitchen
      November 13, 2017

      Hi Krista, I would highly highly recommend using fresh lime juice. It just won’t taste the same using a substitute. Also, we have made this salsa with fresh lemon juice and it worked as well. Reply

      • Krista
        November 25, 2017

        Thanks for the feedback, since this is your recipe, I will follow your advice. I’m thinking it may be added to our Christmas buffet of appetizers. Reply

  • Lorena
    November 11, 2017

    I just want to let you know this is called ceviche not salsa. Reply

    • Calg
      November 14, 2017

      No… it is ceviche if shrimp is not cooked in a pan. The lime juice cooks it. This is not ceviche, Reply

  • Mary Lou Reynolds
    October 25, 2017

    Looks delicious!! I am going to have to try this😄😄 Reply

    • Natasha's Kitchen
      October 25, 2017

      It’s delicious! Please let me know what think of the recipe Mary Lou! 🙂 Reply

  • Melissa
    October 15, 2017

    Amazing !!!
    My family love the recipe . Reply

    • Natasha's Kitchen
      October 15, 2017

      Awesome, I’m glad to hear that Melissa! Thanks for sharing! Reply

  • Tatyana S.
    October 1, 2017

    I made this for a party and absolutely loved it, some people were mentioning this could be great for serving as a salad just to add a bit of salt(to those who are not a big fan of chips)

    But definitely making it again for get togethers😀👌🏻
    (And I’ll have to make myself a bowl of this and eat it with chips, won’t need anything else for my quick lunch preps😄😋)
    Love to follow easy and simple ingredients that taste so amazing👍🏻 Keep up the great work Natasha! Reply

    • Natasha's Kitchen
      October 2, 2017

      I’m happy to hear how much everyone loves this recipe! Thanks for following and sharing your fantastic review Tatyana! Reply

  • Brends
    September 21, 2017

    Can this be made a day in advance? Reply

    • Natasha
      natashaskitchen
      September 21, 2017

      Hi Brends, yes absolutely! It will taste even better after the shrimp have marinated that long in lime juice 🙂 Reply

  • Kelli Frederick
    September 21, 2017

    Absolutely AMAZING!!!!!! All I did was add fresh garlic. But I’m a garlic lover. Not only did we eat this with the chips. We added a little mayo and put it on top of the Salmon Pattie recipe, which is also AMAZING!!!

    Thank you Natasha! This is a keeper!!
    😍😍😍 Reply

    • Natasha's Kitchen
      September 21, 2017

      My pleasure Kelli! I’m glad you love the recipe so much! Thanks for sharing your excellent review! 😀 Reply

  • Shirley
    September 18, 2017

    I tried this and it was delicious, but it needed a little something. I added some garlic powder and some more salt, and a little jalapeno. Reply

    • Natasha
      natashaskitchen
      September 18, 2017

      Hi Shirley, I’m so glad you enjoyed it! I do think a little jalapeno would be great. We serve it with hot sauce 🙂 Reply

  • LaShoda Brunson
    September 12, 2017

    AAAAAAMMMMMAAAAAAZZZING! I was so excited to make this dish! I love the freshness of the ingredients, and it tastes DELISH too! Thank you for sharing! Reply

    • Natasha's Kitchen
      September 12, 2017

      You’re welcome LaShoda! I’m glad you love it so much! 🙂 Reply

      • don
        September 13, 2017

        Made this for a pool party on Sunday and it was gone in a heartbeat! Great recipe! (I did add 1 finely diced Jalapeno….because we’re in SoCal!) Reply

        • Natasha's Kitchen
          September 13, 2017

          I’m glad everyone enjoys the recipe so much! Thanks for sharing your great review Don! Reply

  • Aaren Johnson
    September 10, 2017

    Just got back from the store with all the ingredients. Can’t wait to try this because it looks AMAZINGLY delicious Reply

    • Natasha's Kitchen
      September 10, 2017

      Please let me know what you think Aaren! Reply

      • Aaren Johnson
        September 12, 2017

        We loves it. I had it in a container with plastic wrap covering it to help prevent it from browning. My husband tried it on a corn tortilla for taco and he loved it! Thanks so much for the recipe. Reply

        • Natasha's Kitchen
          September 13, 2017

          You’re welcome Aaren! I’m glad to hear you both enjoy the recipe so much! Thanks for sharing 🙂 Reply

  • Karen S.
    September 8, 2017

    This made my mouth water. I LOVE ceviche! I’m going to the store right now to buy the ingredients. I’ll let you know how it turns out. Reply

    • Natasha's Kitchen
      September 8, 2017

      Please do Karen! Reply

  • aulia layyin
    September 8, 2017

    o my god !! i really love all your recipe. im so glad cause i found your (blog). love from indonesia nat ! Reply

    • Natasha's Kitchen
      September 8, 2017

      Hello Aulia! I’m glad you found my site too! Please let me know what you think of the recipes! Thanks for following 🙂 Reply

  • John Wasser
    September 7, 2017

    This young lady…is NFL Football food! It’s Thursday Night and we’re going to serve it during the season opener between New England and Kansas City!!! Reply

    • Natasha's Kitchen
      September 7, 2017

      Awesome! Please let me know what you think of the recipe! 🙂 Reply

      • Don
        September 7, 2017

        I served it last night at a “nosh” birthday party and it was the first thing to disappear!! Great stuff! I did add a couple of finely diced jalapenos and everyone appreciated the spice. It is “salsa” after all!
        Thanks Natasha!!! Reply

        • Natasha's Kitchen
          September 8, 2017

          You’re welcome Don! I’m glad to hear everyone enjoys the recipe! Thanks for sharing your excellent review! Reply

  • Maria Paz Paig
    September 3, 2017

    Why do you call it Ceviche ? Doesn’t the word connotate raw? Reply

    • Natasha
      natashaskitchen
      September 4, 2017

      This is why I call it a salsa because it is not a true ceviche. Reply

  • Celine
    August 30, 2017

    This is not a cross between pico de gallo, guacamole, and ceviche. This is Mexican shrimp ceviche. The ingredients and recipe are exactly the same. Don’t get me wrong, this dish looks lovely and it’s one of my favorites. But please just call it what it is instead of “avocado shrimp salsa,” which completely robs the dish of the culture from which it originates. Reply

    • Natasha
      natashaskitchen
      August 30, 2017

      Hi Celine, we call it salsa and it does have some big differences from the original ceviche. I think if I called it a ceviche, I would probably also get messages about how it’s not a real ceviche. We do have a ceviche recipe on our site – I hope you check it out! We don’t do the traditional cooking the shrimp in lime juice because I am not that brave and appreciate the flavors of cooked shrimp more, but we just share the recipes the way we make them and love them. 🙂 Reply

    • Don
      September 4, 2017

      Ceviche is raw seafood “cooked” in citrus juices. This recipe has clear instructions to cook the shrimp before adding to the “salsa” which removes the ceviche factor. Reply

  • Arlene
    August 30, 2017

    This is Mexican shrimp ceviche – of course there many versions of how to make your own shrimp salad but this one that’s by far the easiest and looks very tasty too! 😃 Reply

    • Natasha
      natashaskitchen
      August 30, 2017

      Thanks Arlene 🙂 It sure is good with the addition of avocado and cucumber 🙂 Reply

  • Marte
    August 29, 2017

    Do you add the hot sauce in with the salsa..if so how much do you ad? Reply

    • Natasha
      natashaskitchen
      August 29, 2017

      We add hot sauce once the salsa is ready to be eaten. Just sprinkle some on top of the salsa in your bowl to taste 😁 Reply

      • August 30, 2017

        Thank you….do you suggest a certain brand? Reply

        • Natasha
          natashaskitchen
          August 30, 2017

          We use Tabasco original hot sauce 🙂 Reply

  • Natasha
    natashaskitchen
    August 24, 2017

    I haven’t tried with tomato sauce but that sounds good! Reply

  • Laura
    August 24, 2017

    Just wonderful if you can make this recipe ahead of time? Reply

    • Natasha
      natashaskitchen
      August 24, 2017

      Hi Laura, we have had leftovers that were just as good the next day! 🙂 Just cover with plastic wrap directly over the surface so the avocado are less likely to change color (although the lime juice really helps with that as well). I hope you love it! Reply

  • Marcia
    August 24, 2017

    Why cover up the taste of pricey shrimp and avocado with hot sauce? We love shrimp so much, we eat it with no dressings and eat avocado with a spoon. If you don’t think you like avocado, be sure it is ripe and at room temperature. My secretary and I kept spoons in our desks for the days when we could buy a bag of avocados on the corner for $3. Reply

    • Natasha
      natashaskitchen
      August 24, 2017

      A bag of avocados for $3 sounds awesome!! We have enjoyed this with or without hot sauce but we do like it spicy 🙂 Reply

    • Pam
      August 24, 2017

      When I lived in Los Angeles in 1977 avocados were 10 for $1. Supermarkets were almost giving them away. In some neighborhoods they fell off trees and got squashed by cars. I didn’t like them back then, but love them now. Wish they were still 10 for a dollar!! Reply

  • Lor
    August 23, 2017

    Planning to make tomorrow. Just wanted to share what I paid for avocado’s, First store I went to they were hard as a rock and weren$1.89. The store that had just perfect ones they were $4.45!! Can anyone top that!! Geez. Anxious to try this sounds really good. Will be putting Franks Hot Sauce in it too Reply

    • Natasha's Kitchen
      August 24, 2017

      WOW, that price is incredible!! Reply

  • Michele Margulis
    August 23, 2017

    Could you please suggest another add-in to substitute for the avocado? I know, I know…what? Everyone loves the great quality fats, the flavor, etc. Except me. If you could suggest something, maybe half the summer recipes I see everywhere, I could adapt your ingredient. Thanks so much! Love reading your recipes! Reply

    • Natasha
      natashaskitchen
      August 23, 2017

      Hi Michele, You could just leave it out and it would still work great :). In our original shrimp salsa (ceviche), we did not add avocado. Reply

    • Don
      August 24, 2017

      Hi Michele,
      You might want to try using some mango. Although it’s sweeter than avocado, when ripe it’s creamy and you can offset the sweetness with a little Frank’s Red Hot Sauce. Hope it works for you…in fact I may try it myself!!!
      Cheers,
      Don Reply

  • Don
    August 21, 2017

    New member to your blog.

    Great recipe! I added two finely diced Jalapeno peppers because my friends and I like it spicy! (For people who want just a mild hot sauce I would suggest Frank’s Red Hot…even though it’s not “red hot” I like the flavor and use it in my Jalapeno Pepper stuffing.)

    Also made your Avocado Chicken Salad last week and it received rave reviews! I roasted my own chicken and spiced it up with a product called “Slap Ya Mama” from Louisiana that I found at World Market, which kicked it up a notch! (Sorry Emeril!) Also added some Pomegranate flavored Craisins to add a bit of sweetness and it was wonderful. Next time I might also add some nuts, but will clearly make it again!

    You love avocado girl…right up my alley!

    Thanks!
    Don Reply

    • Natasha
      natashaskitchen
      August 21, 2017

      Reading your review makes me hungry! Thank you for sharing your tips and suggestions! 🙂 Reply

      • Don
        August 22, 2017

        I look forward to becoming more familiar with your recipes. Love them so far! Reply

        • Natasha's Kitchen
          August 22, 2017

          I’m glad to hear that! Thanks for following Don and please let me know what you think of the recipes! Reply

  • Sandra Zanni
    August 20, 2017

    Where can I print out this recipe? It looks so good. (I don’t see a print button) Reply

    • Natasha
      natashaskitchen
      August 20, 2017

      Hi Sandra, there is a print button at the top right of the recipe page and a second print button towards the end of the recipe in the shaded print-friendly recipe box. Here is the direct link to the print friendly page just in case you don’t spot it. Reply

  • Annie
    August 20, 2017

    I make this regularly and add a lemon mustard dressing. Delicious!
    chopped green olives and capers are also good to add. Reply

    • Natasha
      natashaskitchen
      August 21, 2017

      Annie, thank you for sharing your version with us and for the nice review 😬 Reply

  • Stu B.
    August 19, 2017

    Looks wonderful. Here in Minnesota, avocado prices have gone thru the roof, $3 for one, and they are not large. Reply

    • Natasha
      natashaskitchen
      August 19, 2017

      Woah!! That’s terrible! What a bummer. I would not be a happy camper since we are basically obsessed with avocados 🙁 Reply

    • Patricia
      August 19, 2017

      Very pricey here in NC too, but I am going to splurge and make for my self tomorrow Reply

      • Natasha
        natashaskitchen
        August 19, 2017

        I wish that weren’t the case for you. Ours aren’t terribly reasonable either – our large avocados are $2.50 each and the small ones are $0.99 each so I have found Costco to be the best deal right now. Reply

    • G
      August 20, 2017

      That’s because Avocados are in season in the winter/spring months. They are at their least expensive in MN between December and March. Demand has also risen in recent years driving up the prices. Reply

    • Carol
      August 21, 2017

      Try Costco … Super large size, bag of 6 are $6.99 in CA and ID Reply

      • Betty
        August 21, 2017

        Wow, I thought paying $3.97 for a bag of 6 was expensive. But seeing what you pay I won’t complain. I live in Canada. Reply

  • Lori
    August 19, 2017

    Nutrition information? Reply

    • Natasha's Kitchen
      August 19, 2017

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Lori! Reply

  • hayz
    August 18, 2017

    looks so good will try for tomorrow branch … thanks for sharing Reply

    • Natasha's Kitchen
      August 19, 2017

      My pleasure! Please let me know what you think! Reply

  • Jen
    August 18, 2017

    I have been making this for years. I do not use a cucumber, I add a little olive oil and fresh garlic as well as a jalapeño. It is always a favorite wherever I take it. Reply

    • Natasha's Kitchen
      August 18, 2017

      Yum, that sounds delicious Jen! Reply

  • Marcia
    August 17, 2017

    I must make this for my beautiful two and a half year old niece who loves sushi. That child has the taste buds of a 40 year old….well, her Dad spent his most impressionable years growing up in Europe and has never seen a menu he could not read. Reply

    • Natasha
      natashaskitchen
      August 17, 2017

      Ha ha the taste buds of a 40 year old! That’s awesome :). How fun! Now I need to learn the secret of getting my 2-year old to eat anything! 😉 Reply

  • August 16, 2017

    I have never gathered these ingredients to make salsa. Very curious about the taste. Will do. Thank you 🙂 Reply

    • Natasha's Kitchen
      August 16, 2017

      My pleasure! Please let me know what you think! Reply

      • August 20, 2017

        Made salsa today and had a glass of Greek yogurt aside. Very tasteful 🙂 Thank you ! Reply

        • Natasha
          natashaskitchen
          August 20, 2017

          I am so glad you enjoyed it! Thank you for the wonderful review 🙂 Reply

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