Caffeine Free Shrimp and Avocado Ceviche
Bright, citrus-soaked shrimp meet creamy avocado in a bowl that tastes like a coastal vacation. The shrimp are cured entirely in a trio of fresh lime, lemon, and orange juice — no heat required — so the texture stays tender and the flavors stay clean and vivid. A quick soak for the red onion takes the sharp edge off without losing any of that satisfying crunch, and the reserved leche de tigre ties everything together with a punchy, tangy finish. Jalapeño, cherry tomatoes, and fresh cilantro round it all out into something that feels genuinely restaurant-worthy. Every single ingredient here is naturally free of stimulants, so there's nothing to second-guess — just fresh produce, seafood, and citrus doing exactly what they're supposed to do. Serve it straight from the bowl with tortilla chips and it disappears fast, so you may want to make a double batch.
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Learn more →Ingredients
4 servings
- 1 lb large shrimp (31–40 count), peeled, deveined, and cut into ½-inch pieces
- ½ cup fresh lime juice (from about 4 limes)
- ¼ cup fresh lemon juice (from about 2 lemons)
- ¼ cup fresh orange juice (from about 1 orange)
- ½ small red onion, finely diced
- 1 jalapeño, seeded and finely minced
- ½ tsp kosher salt, plus more to taste
- 2 ripe avocados, pitted, peeled, and cut into ½-inch cubes
- ½ cup cherry tomatoes, quartered
- ¼ cup fresh cilantro leaves, roughly chopped
For serving
- tortilla chips, for serving (optional)
Instructions
- 1
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.
- 2
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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