Emulsifier Free Shrimp and Avocado Ceviche
Bright citrus, creamy avocado, and tender shrimp come together in a dish that feels like summer in a bowl. The shrimp are cured entirely in a trio of fresh lime, lemon, and orange juice — no heat required — which gives them a clean, firm texture and lets the citrus flavor really shine through. A quick soak for the red onion mellows its sharpness without losing any of its crunch, and the reserved splash of leche de tigre ties everything back together with a punchy, tangy finish. What makes this recipe such a natural fit for anyone avoiding emulsifiers is that every single ingredient is whole and unprocessed — fresh seafood, real citrus, ripe avocados, and garden vegetables with nothing added to bind, stabilize, or extend shelf life. There are no bottled dressings, no packaged seasoning blends, and no store-bought sauces where hidden additives tend to sneak in. You are fully in control of what goes into the bowl, which is genuinely rare for a dish this impressive-looking. Fold in the avocado gently at the end and serve right away so it stays in beautiful, buttery cubes rather than turning into a mash. Scoop it up with tortilla chips or eat it straight — 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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