Coconut Free Shrimp and Avocado Ceviche
Bright citrus, creamy avocado, and tender shrimp come together in a bowl that tastes like a vacation — fresh, vibrant, and completely addictive. The shrimp are cured entirely in a trio of lime, lemon, and orange juice, so no stovetop is required and the flavors stay clean and lively. A quick soak for the red onion takes the sharp edge off without losing any of its crunch, and the reserved splash of citrus marinade ties everything back together at the end. Cherry tomatoes add a little sweetness, jalapeño brings the heat, and fresh cilantro keeps it tasting like it was just made — because it was. The whole lineup is naturally free from coconut in any form, so there's nothing to scrutinize on a label or swap out. Fold in the avocado gently at the very end and serve right away for the best texture. Pile it onto tortilla chips or eat it straight from the bowl — either way, it disappears fast.
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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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