Cinnamon Free Shrimp and Avocado Ceviche
Bright, citrus-forward, and loaded with creamy avocado, this ceviche is the kind of dish that feels like a vacation on a plate. The shrimp are cured entirely in a triple-citrus blend of lime, lemon, and orange juice — no heat required — which gives them a clean, tender bite and lets the fresh ingredients really shine. A quick soak for the red onion tames its sharpness, while jalapeño and cilantro bring just enough kick and herbal freshness to keep every bite lively. For anyone avoiding warming spices, this recipe is a natural fit — the flavor comes entirely from citrus, fresh vegetables, and good salt, with zero spice blends or hidden seasonings to worry about. The reserved leche de tigre ties everything together with a punchy, tangy finish that makes the whole bowl taste deeply intentional. Fold in the avocado gently at the end and serve right away with tortilla chips for a crowd-pleasing appetizer or a light meal that looks far more impressive than the effort it takes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!