
Bright citrus, creamy avocado, and tender shrimp come together in a bowl that tastes like a coastal vacation — fresh, zingy, and completely satisfying. The shrimp are cured entirely in a triple-citrus blend of lime, lemon, and orange juice, so there's no heat required and no mammal-derived proteins anywhere in the dish. For anyone managing alpha-gal syndrome, seafood is a welcome protein, and this recipe leans into it beautifully without any red meat, pork, or hidden mammalian additives to worry about. A quick soak for the red onion tames its sharpness, while jalapeño and cilantro add just enough heat and herbal brightness to keep every bite interesting. The reserved leche de tigre — that punchy citrus marinade — gets stirred back in at the end, giving the whole thing a glossy, restaurant-worthy finish. Fold in the avocado gently at the last moment and serve right away so it stays lush and vibrant. Scoop it up with tortilla chips or eat it straight from the bowl — either way, it disappears fast.
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In a large bowl, combine the shrimp pieces with the lime juice, lemon juice, and orange juice. Stir to coat, then press the shrimp down so they are mostly submerged. Cover and refrigerate for 25–30 minutes, until the shrimp are opaque throughout and firm to the touch with no translucent gray areas remaining — the acid will have fully cured them.
While the shrimp cure, place the diced red onion in a small bowl of cold water and let it soak for 10 minutes, then drain. This removes some of the sharp bite.
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